The Spicy Olive’s Ginger and Black Garlic Seared Scallops
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
  • 12large sea scallops (1 1/2 lbs)thawed if frozen, side muscle removed
  • sea salt and pepper to taste
  • 2Tbsp The Spicy Olive’s Ultra Premium single varietal olive oil
  • 1Tbsp The Spicy Olive’s Black Garlic and Ginger olive oil
  • 1Tbsp salted butter
  • 1/4cup Dry White Wine
  • 1Tbsp fresh squeezed lemon juice
  • 1/4cup flat leaf parsleychopped
Instructions
  1. Pat the scallops dry thoroughly with paper towels.
  2. Season the scallops generously with salt and fresh ground pepper to taste.
  3. Heat the Ultra-Premium olive oil in a large pan or skillet over medium-high heat, until very hot and sizzling.
  4. Add the scallops to the pan and fry for two minutes on one side (until a golden crust forms). Flip and fry again for another minute or two, until a golden crust forms on the other side, and they’re just cooked through and barely opaque. Remove from skillet and transfer to a warm serving plate.
  5. In the same pan, over medium high heat, add butter along with Ginger & Black Garlic Infused Olive Oil, scraping up any browned bits left over from the scallops. Pour in wine and bring to a simmer for two minutes or until wine reduces by about half. Stir in the lemon juice.
  6. Remove the pan from the heat and immediately pour the hot pan juice over the plated scallops. Garnish with parsley and serve.
  7. Serve over rice, risotto, polenta, pasta, with garlic bread or steamed vegetables