Fresh scallops sauteed in roasted garlic olive oil & butter


  •   500gm. sea scallops (about 15 scallops).
  •   ½ teaspoon kosher salt
  •   ¼ teaspoon black pepper
  •   ¼ teaspoon garlic powder
  •   1 tablespoon unsalted butter
  •   1 tablespoon roasted garlic infused olive oil


  • Rinse the scallops and pat them dry with paper towels. Sprinkle them with kosher salt, pepper and garlic powder.
  • Heat the butter and olive oil in a large (14-inch), heavy bottomed skillet, over medium-high heat, about 3 minutes.
  • Add the scallops in a single layer, making sure they don't touch each other.
  • Sear the scallops about 3 minutes on each side. You want a nice brown crust on both sides, and you want the internal temperature, as measured by an instant-read thermometer (make sure it doesn't touch the skillet) to reach 45 degrees C. When fully cooked, the inside should be white and moist. Serve immediately.

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