Buttery Scallops with Lemon, Garlic and Basil

Plump scallops seared and then set in an easy-to-make, rich and flavourful melted butter mixture. Serve scallops with rice and your favourite vegetables. The scallops cook quickly, so have all ingredients prepped and ready to go before searing them.

Recipe - Quality Foods

Buttery Scallops with Lemon, Garlic and Basil

Prep Time15 Minutes

Servings2

Cook Time7 Minutes

Ingredients

12 large East Coast scallops

salt and white pepper, to taste

1 Tbsp olive oil

1 garlic clove, minced

3 Tbsp butter, or to taste

1 Tbsp lemon juice

1/4 tsp finely grated lemon zest

pinch ground cayenne pepper

2 Tbsp chopped fresh basil (see Options)

lemon slices and basil leaves, for garnish (optional)

Directions

Preheat oven to 200 F. Pat scallops dry with paper towel, and then season with salt and white pepper. Pour oil into a large non-stick or cast iron skillet and set over medium-high heat. When oil is hot, add scallops and cook and sear 1 to 2 minutes on each side, or until just cooked through (see Note). Set scallops on a plate and keep warm in the oven.

Remove any oil left in the skillet. Now set skillet over medium-low heat. Add the garlic and cook and stir 30 seconds. Add butter, juice, zest and cayenne to the skillet and cook and stir until butter is melted and bubbly.

Set scallops, and any juices on the plate they sat on, back in the skillet. Sprinkle in the basil. Turn and coat scallops with the butter mixture, and then serve, garnished with lemon slices and basil, if using.

Note: When cooked, the scallops will feel slightly firm, but still have a little give in the centre. If overcooked, they’ll feel very firm, shrink in size and become unappealingly chewy.

Options: For a milder herb taste, replace the basil with chopped fresh parsley.

15 minutes

Prep Time

7 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

12 large East Coast scallops

Not Available

salt and white pepper, to taste

Not Available

1 Tbsp olive oil

Not Available

1 garlic clove, minced

Not Available

3 Tbsp butter, or to taste

Quality Foods - Salted Butter, 454 Gram

Free with 3450 Points Redeemed

Add Quality Foods - Salted Butter to Favorites.Add Quality Foods - Salted Butter to Favorites.

$6.99$1.54/100g

1 Tbsp lemon juice

Not Available

1/4 tsp finely grated lemon zest

Not Available

pinch ground cayenne pepper

Mccormick - Ground Cayenne Pepper, 33 Gram

Add Mccormick - Ground Cayenne Pepper to Favorites.Add Mccormick - Ground Cayenne Pepper to Favorites.

$6.99$21.18/100g

2 Tbsp chopped fresh basil (see Options)

Western Family - Fresh Sweet Basil, 20 Gram

Add Western Family - Fresh Sweet Basil to Favorites.Add Western Family - Fresh Sweet Basil to Favorites.

$2.99$14.95/100g

lemon slices and basil leaves, for garnish (optional)

Not Available

Directions

Preheat oven to 200 F. Pat scallops dry with paper towel, and then season with salt and white pepper. Pour oil into a large non-stick or cast iron skillet and set over medium-high heat. When oil is hot, add scallops and cook and sear 1 to 2 minutes on each side, or until just cooked through (see Note). Set scallops on a plate and keep warm in the oven.

Remove any oil left in the skillet. Now set skillet over medium-low heat. Add the garlic and cook and stir 30 seconds. Add butter, juice, zest and cayenne to the skillet and cook and stir until butter is melted and bubbly.

Set scallops, and any juices on the plate they sat on, back in the skillet. Sprinkle in the basil. Turn and coat scallops with the butter mixture, and then serve, garnished with lemon slices and basil, if using.

Note: When cooked, the scallops will feel slightly firm, but still have a little give in the centre. If overcooked, they’ll feel very firm, shrink in size and become unappealingly chewy.

Options: For a milder herb taste, replace the basil with chopped fresh parsley.