1 lb. dry scallops
2 tbsp olive oil
4 cloves minced garlic
4 tbsp butter
2 tbsp parsley
1 tsp red pepper flakes (optional)
2 tbsp lemon juice
Salt & Pepper to taste
1. Defrost 1 lb. of dry scallops overnight in the fridge to keep their natural texture and for best results. But if you're pressed for time, you can run them under cool water. When scallops are defrosted, pat them dry with a paper towel.
2. Pour olive oil into large skillet over medium heat. Add scallops to skillet in single layer and do not crowd them. Season with salt & pepper, to taste. Cook until golden brown until translucent in the center, about 2-3 minutes each side. Remove scallops onto plate and set aside.
3. Melt butter in the same skillet. Add garlic, red pepper flakes, lemon juice and parsley. Cook until fragrant, about 1-2 minutes. Spoon over scallops served over salad, rice, or pasta. Enjoy!
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