Sauteed Scallops or Shrimp with Garlic Print Email

1 pound large sea scallops or Jumbo Shrimp (peeled)
pinches of sea salt, white pepper
flour, for dredging
1 TBS extra virgin olive oil
1 TBS butter
2 tsp crushed or finely minced garlic
1 tsp crushed or finely minced ginger (optional)
pinch(es) of crushed red pepper (optional)
1/4 cup finely minced parsley

Optional sauce:
splash of white wine or vermouth
one lemon
2 TBS butter

Get all of your ingredients and side dishes ready. Dry scallops and sprinkle lightly with salt and pepper, and then dredge or dust lightly with flour – keep cold until ready to cook.

Preheat a large, heavy skillet over medium high heat, add butter and oil and melt. When butter stops foaming, add scallops to pan – cooking until barely brown or about half way done – about 2 minutes per side for scallops, one minute for jumbo shrimp.

Add garlic and ginger to pan along with pinches of crushed red pepper (if using), toss, stir and sauté for one minute to sizzle nicely and finish seafood – 1-2 minutes, depends on thickness. Remove the shellfish from the pan as soon as it is done (along with some of the garlic and ginger) and sprinkle with parsley - take care not to overcook!

If a sauce is desired (great with pasta or white rice), splash with wine and the juice of 1/2 to 1 lemon – sizzle to reduce slightly, remove from heat and swirl in 1-3 more TBS of butter to melt. If no sauce is desired, simply serve with lemon wedges. – Chef Mick, Tony’s Market

Great with a salad or steamed vegetables and white rice or pasta, or try it with this tasty Mango Rice