Discover the aromas of black garlic with this surprising dish of sauteed scallops, garnished with thin slices of black garlic and topped with a slightly tangy butter sauce.
Servings: 2
Dry the scallops well with paper towel.
Place two plates in a low oven.
In a large skillet, melt 15 g (1 tbsp) of butter over medium high heat, place the scallops in the pan, spacing them apart and cook for about 2 minutes until golden. Flip the scallop’s one at a time and cook, 1 to 2 minutes, until golden. Remove the pan from the heat.
Place the scallops on warm plates, top each with a slice of garlic and set aside in the oven while you finish the sauce.
Pour the wine and vinegar into the pan and reduce by half over high heat (tilt the pan occasionally to assess the quantity).
Add the cold butter, stir until melted and immediately remove the pan from the heat. Season with black pepper and pour sauce over the scallops.
Ingredients
Directions
Dry the scallops well with paper towel.
Place two plates in a low oven.
In a large skillet, melt 15 g (1 tbsp) of butter over medium high heat, place the scallops in the pan, spacing them apart and cook for about 2 minutes until golden. Flip the scallop’s one at a time and cook, 1 to 2 minutes, until golden. Remove the pan from the heat.
Place the scallops on warm plates, top each with a slice of garlic and set aside in the oven while you finish the sauce.
Pour the wine and vinegar into the pan and reduce by half over high heat (tilt the pan occasionally to assess the quantity).
Add the cold butter, stir until melted and immediately remove the pan from the heat. Season with black pepper and pour sauce over the scallops.
