Noix de Saint-Jacques poêlées au beurre citronné et à l’ail

Ingrédients

• 2 Tablespoons olive oil
• 1 1/4 pounds scallops
• 3 tablespoons unsalted butter (divided)
• 4-5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon ground black pepper (to taste )
• 1/4 cup dry white wine (or broth)
• 2 tablespoons lemon juice
• 1/4 cup parsley (chopped )

Préparation

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. Stir in the remaining tablespoon of butter and lemon juice.

6. 6

   Remove pan (skillet) from the heat; 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).