The combination of zesty ginger and rich black garlic creates a sophisticated and mouthwatering dish. Try it and let us know what you think.
Pat the scallops thoroughly dry with paper towels and season generously with salt and fresh ground pepper.
Heat the UP olive oil in a large pan or skillet over medium-high heat until very hot and sizzling.
Add the scallops to the pan and fry for two minutes on one side until a gold crust forms, then flip and fry the other side for two minutes when scallops are just cooked through and barely opaque .
Remove from skillet and transfer to a warm serving plate.
In the same pan, over medium high heat, add butter along with Ginger & Black Garlic Infused Olive Oil, scraping any browned bits left over from the scallops.
Pour in wine, and bring to a simmer for two minutes or until wine reduces by about half.
Stir in lemon juice.
Remove the pan from the heat and immediately pout the hot pan juice over the plated scallops.
Garnish with parsley and serve over rice, risotto, polenta, pasta, with garlic bread or steamed vegetables.
Ingredients
Directions
Pat the scallops thoroughly dry with paper towels and season generously with salt and fresh ground pepper.
Heat the UP olive oil in a large pan or skillet over medium-high heat until very hot and sizzling.
Add the scallops to the pan and fry for two minutes on one side until a gold crust forms, then flip and fry the other side for two minutes when scallops are just cooked through and barely opaque .
Remove from skillet and transfer to a warm serving plate.
In the same pan, over medium high heat, add butter along with Ginger & Black Garlic Infused Olive Oil, scraping any browned bits left over from the scallops.
Pour in wine, and bring to a simmer for two minutes or until wine reduces by about half.
Stir in lemon juice.
Remove the pan from the heat and immediately pout the hot pan juice over the plated scallops.
Garnish with parsley and serve over rice, risotto, polenta, pasta, with garlic bread or steamed vegetables.
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