Eating with Amy
Low Hassle Easy Recipe
Easy Pan Cooked Scallops
Hi! Welcome to Eating with Amy. Today we’re going to be making a really easy scallop dish and I got my scallops that I got at the store and we’ve got some lemon, some parsley and some garlic and we’re just going to get those things ready and then we can work on the scallops. So I’m going to first cut my lemon in half and we’re just going to be squeezing on some lemon when it’s all done so that’s pretty easy.
And I've got some garlic that I'm just going to chop up really small, lemons I will cut in my way. I’m just chopping it up, it’s going to get cooked with the scallops. So we make some chunks and then your parsley and this is actually probably more than 18 years but, I’m just going to chop this out a little bit finer than it is and so it’s going to be bit pieces right now. And I just to hold in a big bunch like that to make sure it’s put together. It sounds probably oily, I’m only going to use probably half of that.
So now I'm going to unwrap the scallops that I got and the grocery store. It’s kind of like cute, it looks like it comes right in the newspaper and we rinse this up. I rinse my scallops and the great thing about early cooked fresh scallops is they don’t smell stinky like it’s just really nice smell. So if you're afraid of fish, if you're afraid of scallops don’t be, they smell great. It’s just like a nice oceanic kind of smell. It’s not fishy, it’s not whatever.
I’m going to season them up with a lot of pepper and then a little bit of salt. Let’s get this covered and last I'm going to toss some a little bit of flour because we’re going to ground them up in a pan. So I'm going to put a little bit of flour and I want to make sure they don’t cover and so I hold. I mash them around and covering a little bit more just a little so it doesn’t smell stink. All right, so our scallops are ready to go and I’m going to bring them over to the stove and we’ll cook them up.
So I melted a tablespoon of butter in my pan and I dump in my scallops and we’re going to brown them up on one side, then we’ll flip them over and will brown them on the other side and then add some of our other spices. So all of these cooked first and probably about a minute on each side and then we’ll flip them and do another on that manner and two on that.
Since the scallops are getting brown I need to side up and flip them over and we’re going to add our herbs so we dump things in. And there’s garlic and there’s scallop, we chop that. I'm also going to add in the other a little bit of butter so another tablespoon of butter or so and let that cook for a minute or two. Let the melt and the herbs get all cooked in there. It’s so good, smells really good. And like I said it’s super easy, it’s almost like you can do like stir fry that you can throw a bunch of stuff in a pan you can do it.
So that was some really great, we have great olives. I’m just letting everything put together and last the scallops. Scallops are one of those foods that I didn’t have till I was a little bit older. I know we have scallops growing up so I didn’t even know what they were. They look kind of weird, they look like they could almost anything but, it’s one of those little like “it’s one like I don’t like, like yeah”. They smell so good. I'm getting pretty well. My herbs are like, just sort of boiled down and get down and we’re getting right, put a little bit of wine.
I'm just using boxed wine because that way it will stay fresh if I don’t drink it all. We’re going to put a quarter cut of this and I’ll just let that cooked for about a minute. So good, it smells heaven like. This is like a great summer meal, it’s really high up today and I’m kind of scraping the bottom of the pan with my spatula to get all those yummy ground bits off the bottom.
As you can smell it, it smells fantastic and it was like it’s a good smell. All right it looks like we’re almost done. I'm going to get a plate or get a bowl because there’s a lot of good sauce in there that I want to get. I don’t want to lose any of that. I'm going to sip my wine for about a minute. I think we’re all ready. I’m just going to scrape the bottom. It can be stuff but, it tastes really good.
Yum! Let’s get a fork and taste some of this. I'm going to get some of the – it was going to be hot and put it over my tongue. It smells so good just the wine and that oh! – I almost forgot the lemon. Let’s get the lemon before I take a bite. Just squeeze a little bit of lemon over the top. I got half a lemon that we chopped, squeeze a little bit over and now we can eat. Mix it around. You don’t need to go to the restaurant, you can make your own.
Wow! That was so good. I love the scallops, they're like nice, they have a good bite to me. It’s not firm or texture they’re like a fish and so it’s got a little meatiness to it and I like that. And the lemon juice and the wine and the parsley, this is really good, this is definitely like company meal but it can also be just a summer day and you feel like cooking like me.
So anyway thanks for eating with Amy.
