Capesante all’aglio

Ingredienti

• 500 g – 1 lb scallops (– cleaned (I used Ferguson’s roe-on meat scallops))
• 1 tbsp extra virgin olive oil
• 2 tbsp butter
• 3 cloves garlic (– minced)
• salt and pepper (– to taste)
• 1 tbsp parsley (– chopped)

Preparazione

1. 1

   Rinse the scallops with cold water and pat dry with paper towels.

2. 2

   Heat up a skillet on medium to high heat. Add the olive oil and butter.

3. 3

   Sauté the garlic for a few seconds.

4. 4

   Add the scallops and pan-sear them for about one and a half minutes per side (cooking time may vary depending on the size of your scallops; aim for a golden crust with a slightly translucent centre). Season with salt and remove from the heat.

5. 5

   Sprinkle with parsley and freshly ground pepper and serve immediately.