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Parsley Scallops

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20min

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4 servings

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These delicate and flavorful scallops are sautéed to perfection and topped with a vibrant parsley and garlic mixture. The quick cooking time ensures that the scallops remain tender and juicy, while the fresh herbs add a bright and aromatic finish. Serve these parsley scallops as an elegant appetizer or as a main course with your favorite side dishes for a delightful and impressive meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
0 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Shellfish

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the scallops

Rinse the scallops under cold water and pat them dry with paper towels. Remove the small side muscle from each scallop if present.

2
Season the scallops

Season both sides of the scallops with salt and black pepper.

3
Prepare the parsley mixture

Finely chop the parsley leaves. Mince the garlic cloves. In a small bowl, mix together the chopped parsley, minced garlic, remaining salt, and black pepper.

4
Cook the scallops

Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the pan is hot, add the seasoned scallops in a single layer. Cook for 2-3 minutes on each side, or until golden brown and slightly firm to the touch.

5
Add the parsley mixture

Reduce the heat to low and add the parsley mixture to the skillet. Stir gently to coat the scallops evenly. Cook for an additional 30 seconds to 1 minute, or until the garlic is fragrant.

6
Prepare the lemon

Cut the lemon into wedges.

7
Serve

Serve the Parsley Scallops hot, garnished with lemon wedges.

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