Black Garlic Scallops

Discover the aromas of black garlic with this surprising dish of sauteed scallops.
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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

Prep Time10 minsCook Time15 minsTotal Time25 mins

  200 g medium scallops
 35 g (2 ½ tbsp) Butter (reserve 20g (1 ½ tbsp) of cold butter for the sauce)
 2 black garlic cloves, thinly sliced
 1/4 cup dry white wine
 ½ tsp Balsamic vinegar
 Freshly ground black pepper

1

Dry the scallops well with paper towel.

2

Place two plates in a low oven.

3

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.

4

Place the scallops on warm plates, top each with a slice of garlic and set aside in the oven while you finish the sauce.

5

Pour the wine and vinegar into the pan and reduce by half over high heat (tilt the pan occasionally to assess the quantity).

6

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

  200 g medium scallops
 35 g (2 ½ tbsp) Butter (reserve 20g (1 ½ tbsp) of cold butter for the sauce)
 2 black garlic cloves, thinly sliced
 1/4 cup dry white wine
 ½ tsp Balsamic vinegar
 Freshly ground black pepper

Directions

1

Dry the scallops well with paper towel.

2

Place two plates in a low oven.

3

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.

4

Place the scallops on warm plates, top each with a slice of garlic and set aside in the oven while you finish the sauce.

5

Pour the wine and vinegar into the pan and reduce by half over high heat (tilt the pan occasionally to assess the quantity).

6

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.

Black Garlic Scallops

 

 

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