Scallops Fried in Garlic Butter

A quick way of serving up scallops.

Heat butter and chopped/grated garlic in a pan until it’s as hot as it can get without burning.

Add scallops and cook quickly, about a minute or so on each side.

The flesh should still have a bit of give to it (thanks for the tip Parasputin).

Arrange scallops on washed shells.

Garnish with chopped coriander.

8 comments on “Scallops Fried in Garlic Butter

    1. Hey Zee,

      Are you referring to the butter prawns recipe with the fresh cream sauce? That one has sweet & sour chutney and Nando’s Peri Peri sauce as some of the ingredients.
      Let me know and I’ll re-post it.

  1. I think so it was on ur blog act 3 years ago -all I know was that u said it was indulgent and delicious. Think it’s ur mom/mom-inlaws recipe not quite sure

  2. I think so it was on ur blog abt 3 years ago -all I know was that u said it was indulgent and delicious. Think it’s ur mom/mom-inlaws recipe not quite sure

    1. Ah yes, here it is:

      This is the recipe for one kilogram prawns (deveined, with the shells on).
      Marinate the prawns in 3 tablespoons of tandoori masala and half a brick of butter. Cook.
      In a separate pot, combine the following;
      • 1 tablespoon Wellingtons Sweet & Sour Chutney
      • 2 tablespoons Nando’s peri-peri sauce
      • 1 teaspoon thyme
      • 1 teaspoon garlic salt
      • 1 teaspoon Aromat
      Allow to simmer for a few minutes, then add a 250ml tub of fresh cream and the juice of 2 or 3 lemons.
      Pour this over the cooked prawns.

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