Ingredients:
- 1 pound sea scallops, shucked and deveined
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup dry white wine (optional)
- 1 lemon, zested and juiced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Enhancements:
- Add Aromatics: Sauté diced shallots or onions before adding the scallops for a more savory base.
- Use Compound Butter: Make a lemon-herb compound butter by mixing softened butter with minced parsley, lemon zest, and a touch of salt and pepper. Place a pat of this butter on top of each scallop before cooking.
- Incorporate Herbs: Add chopped fresh thyme, rosemary, or tarragon to the butter sauce for additional flavor.
- Enhance with Parmesan: Sprinkle grated Parmesan cheese over the scallops during the last few minutes of cooking for a rich umami flavor.
- Add Acid: A touch of white wine or apple cider vinegar can brighten the sauce and balance the richness of the butter.
- Use Breadcrumbs: A sprinkling of toasted breadcrumbs adds a crispy texture and extra crunch.
- Garnish with Citrus: Top the scallops with a few slices of fresh lemon or a drizzle of orange juice for a refreshing finish.
- Serve with Accompaniments: Pair the scallops with sautéed vegetables, such as asparagus, broccoli, or artichokes, to create a well-rounded dish.
The AI has provided us with the news.
I’ve asked Google Gemini the following question, and here’s its response.
Kroger Recipes
Scallops with Lemon Parsley Butter Sauce
www.kroger.com/r/scallops-with-lemon-parsley-butter-sauce-2-recipe/546a889a84ae342a21c97634
Any ideas on how to make this better?
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