Recipe courtesy of Graham Kerr
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Melt a tablespoon clarified butter in a pan and add the bruised garlic clove. Allow it to sweat and add the spring onions, tossing well. Reduce the pan heat and remove the garlic. Add the green pepper. Add in the mushrooms and stir gently to coat with the butter. Add half of the lemon juice and tomatoes. Season with salt and pepper. Dry scallops well, season and lightly dust with flour. In a separate pan, place enough clarified butter to coat, add the scallops and shallow fry for 4 minutes, tossing them over several times. Add the remaining lemon juice and chopped parsley. Place the vegetables around the serving dish and spoon the scallops into the center. Serve with steamed rice, if desired.

IDEAS YOU'LL LOVE

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Scallop Chowder

Scallop Skewers

Recipe courtesy of No Author

Grilled Scallops

Recipe courtesy of Lan Chirico

Scallop Salad

Scallop Ceviche

Recipe courtesy of Food Network Kitchen

Teppenyaki Scallops

Recipe courtesy of Anne Burrell

Chili Scallops

Recipe courtesy of Michele Urvater

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking