Creamy Garlic Scallops Recipe

Creamy Garlic Scallops Recipe

• 400 g (14 oz) extra large king scallops this is about 10-12 large scallops (see notes if buying frozen)
• ¼ tsp salt
• ¼ tsp black pepper
• 1 ½ tbsp avocado oil
• 1 tbsp butter
• 2 cloves minced garlic
• ¼ tsp chilli flakes (red pepper flakes)
• 80 ml (1/3 cup) white wine (just enough to deglaze the pan)
• 120 ml (1/2 cup) double (heavy) cream
• 1 tbsp lemon juice
• 1 tbsp capers in brine, drained
• 4 tbsp finely chopped fresh parsley

• lemon wedges
• black pepper

1. Take the scallops out of the fridge about 15 minutes before you want to cook them. Dry thoroughly.
2. Heat the oil in a large frying pan over a high heat.
3. Once the oil is shimmering hot, add the scallops to the pan, making sure there's space between each one.
4. Cook for 3-4 minutes, until dark golden brown, then turn over. The scallops should pull away from the pan when they're ready to turn.
5. Add the butter to the pan and cook for a further 60 – 90 seconds, spooning the butter over the scallops as it melts and bubbles. The scallops should be lightly browned on the second side and cooked through (you can check one by cutting through it – it should be opaque throughout).
6. Turn the heat down to medium and remove the scallops from the pan. Place on a warm plate.
7. Add the garlic and chilli flakes to the pan and cook for 30 seconds, constantly stirring, then add the white wine.
8. Let the wine bubble for 1-2 minutes, until reduced by half.
9. Stir in the cream, lemon juice, and capers and heat through for a further minute.
10. Stir the parsley into the sauce, then add the scallops back into the pan. Heat for 30 seconds or so, then turn off the heat.
11. Serve the scallops with lemon wedges and a sprinkling of black pepper.