Plump, golden scallops swimming in a velvety garlic-infused cream—a restaurant-worthy dish ready in minutes.
Ingredients:
For the Scallops:
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1 lb (450g) fresh sea scallops (about 8–10 large)
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Salt and freshly ground black pepper, to taste
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1 tbsp olive oil
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For the Garlic Cream Sauce:
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2 tbsp unsalted butter
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4 garlic cloves, finely minced
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½ cup heavy cream
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¼ cup chicken or seafood stock
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¼ tsp smoked paprika
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¼ tsp red pepper flakes (optional, for a subtle kick)
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2 tbsp fresh parsley or cilantro, finely chopped
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Juice of ½ lemon
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Instructions:
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I grew up eating these, but don’t know why they aren’t made more. This recipe is so good and super easy to follow, esp for first timers
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