Here is a starter from the creative and original recipe: le scallops with butter, lemon and parsley with garlic sand they are delicious and incredibly easy to do. A dish that plays on a delicious balance between textures and flavors.
Ingrediants
- 8 scallops
- 25 g of salted butter
- 1 tablespoon of lemon juice
- Lemon peel
- fresh parsley
FOR THE SCALLOPS:
- black pepper
- 4 tablespoons of breadcrumbs
- 2 tablespoons of extra virgin olive oil
- 1 clove of garlic
FOR THE SAND ALAGLIO:
The scallops with butter, lemon and parsley with garlic sand I am starter perfect for a special occasion. A refined course, without being too formal, from the easy recipe it’s fast.
The right balance between flavors and textures is the winning key of the dish: this is why we recommend using salted butter for short cooking of shellfish in a pan. The golden breadcrumbs, flavored with garlic, balance the softness of the scallop nuts and the freshness of the lemon.
Scallops are among the most popular molluscs in fish-based appetizer recipes because they are easy to clean and cook and very versatile: two other super versions are scallops with brandy and herb butter and scallops with bacon and green pepper.
OTHER TASTY RECIPES: Scallops au gratin, Scallops and prawns with capers and cranberries, Vegetable cream and scallops
How to prepare: Scallops with butter, lemon and parsley with garlic sand
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
10 min
- Portions
-
4
How to prepare: Scallops with butter, lemon and parsley with garlic sand
The procedure to prepare the scallops with butter, lemon and parsley with garlic sand is simple and quick: in a non-stick pan, season the oil with crushed garlic, add the breadcrumbs and brown, stirring with a wooden spoon. Keep aside.
Clean the scallops by gently removing their coral and washing them well under running water to remove any traces of sand. Dry them with kitchen paper. Also wash half of the shells. In a non-stick pan, melt the butter over high heat, until it becomes bubbly. Add the chopped parsley and brown the scallops for about 1 minute per side. Pepper and keep warm.
Filter the cooking juices, add the filtered lemon juice and let it thicken for about 1 minute. Transfer the scallops to each plate, add a little of the prepared cooking juices and sprinkle with garlic sand. Finish with a few leaves of parsley, the finely grated lemon zest and serve immediately.
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