garlic butter scallops
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Creamy Garlic Butter Scallops – Restaurant Style Dinner in 15 Minutes!

Did you know scallops cook faster than most seafood? Discover how to make this garlic butter scallops recipe in under 15 minutes – with restaurant-quality pan-seared perfection and omega-3 benefits. Unlike complicated seafood dishes, our halal-compliant version skips wine completely!


Why Frozen Scallops Work Better

For reliable garlic butter scallops:

  • Guest-Ready: Served to royalty in Islamic Spain as luxury dishes
  • Health Power: 20g protein & 625mg omega-3s per serving (American Heart Assoc)
  • Safety Edge: Flash-frozen kills parasites without chemicals
  • Halal Assurance: ATP test confirms freshness without compromising dietary rules

Pro Tip: Thaw overnight in sealed container – keeps texture intact


Pantry-Ready Ingredients (H2)

Seafood & Produce

  • 1.5 lbs (680g) dry-packed scallops (thawed, side muscle removed)
  • 8 fresh garlic cloves (minced, not powdered)
  • 2 tbsp chopped parsley (curly for looks / flat for flavor)
  • 1 lemon (zested + juiced)

Dairy & Pantry (Halal Certified)

  • 5 tbsp grass-fed butter (divided)
  • 2 tbsp cooking cream (30% fat minimum)
  • 1 tsp capers (rinsed, salt-reduced)
  • ½ tsp paprika
  • Sea salt & cracked pepper (to taste)

Substitutions:
↳ Cream ➝ Coconut milk (halal cert)
↳ Butter ➝ Ghee
↳ Lemon ➝ White grapefruit


Arabian Nights Presentation Tips

Elevate your pan seared scallops plating:

  1. Scent Diffusion: Dot plates with rosewater
  2. Crunch Element: Toasted almond slivers (not pork bacon!)
  3. Color Contrast: Parsley + pomegranate seeds
  4. Space Technique: Arrange scallops like a crescent moon

Error-Proof Cooking Sequence

Total Time: 14 mins (Prep: 8 mins / Cook: 6 mins)
Serves 2 adults

Step 1: Scallop Inspection

  • Pat dry with halal-certified paper towels
  • Score X-cross on one side (helps crust form)
  • Salt only when pan is hot (sweating causes rubbery scallops)

Step 2: Pan Mastery

  • Heat carbon steel skillet until water droplets bounce
  • Add 3 tbsp butter – should foam instantly
  • Place scallops scored-side down (hear sizzle!)

Step 3: Oil-Free Cooking

  • 90 seconds per side (don’t move before flipping!)
  • Internal temperature: 54°C (129°F) – exact perfection
  • ⚠️ Overcooking Alert: Milky liquid leaking? Remove immediately

Flavor Explosion Sauce

  1. Reduce heat – add remaining butter + garlic
  2. Sizzle 20 seconds until golden
  3. Add cream, lemon juice, capers – simmer 1 minute
  4. Toss scallops in sauce (off heat)

Nutrition DataPer Serving
Calories287
Protein23g
Healthy Fats19g
Omega-3s750mg
Carbs (net)7g

Meets 48% of Vitamin K needs – eliminates bad odors


Halal Substitute Spotlight

Forbidden wine substitutes:

  • Acidity: Equal parts lemon + white grape juice
  • Depth: Mushroom broth reduction
  • Complexity: Pomegranate molasses + water

Crisis Recovery

Accidental overcooked scallops?

  1. Dice into ceviche-style mix
  2. Fold into mashed potatoes
  3. Bake as seafood casserole

Frozen Storage Guide:
✅ Vacuum-sealed: 3 months
❌ Avoid thaw-refreeze cycles

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