Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops and serve with pasta.
Hubby & kids love shrimp & I try once a year (for over 40 years) & hate to say this, but I chew & end up disposing in my napkin. I have tried breaded (love the smell), cocktail, in eggrolls (I end up pulling the little things out & giving to hubby), at a seafood place, while in Florida, New Orleans, California, Maryland & other states. It does not matter how they were cooked or where, I can not bring myself to eat shrimp, the same with scallops (forget oysters, I con not look at them), BUT I could eat crab legs & lobster a few times a week. Just in case your friend does not like the scallops, play it safe & have a dish he can eat. I am going to try Verlee' recipe without the scallops, the sauce sounds good for crab or lobster pieces
Nancy,I could eat seafood everyday for the rest of my life I can't get enough.
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