Vieiras cremosas com alho

Ingredientes

• 2 tablespoons olive oil
• 1 1/4 pounds scallops
• 2 tablespoons unsalted butter (divided)
• 4-5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic)
• 1 pinch salt (to taste)
• 1 pinch cracked pepper (to taste)
• 1/4 cup dry white wine (or broth - optional)
• 1 cup heavy cream (light, full fat or thickened cream. For a lower fat option, use evaporated milk)
• 1 tablespoon lemon juice
• 1/4 cup fresh parsley (chopped)

Modo de preparo

1. 1

   If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.

2. 2

   Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).

3. 3

   Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.

4. 4

   Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).

5. 5

   Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.

6. 6

   Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.

7. 7

   Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).