This is something I prepared for the first time a few months ago. I keep forgetting to cook this again! I’ve been craving for a seafood-based dish to make lately so I thought I’d post this on the blog to remind myself to make it again soon. For those looking for a simple but tasty homemade meal to make for mom this weekend, here’s something you can add to your special menu.
Best of all, it’s fuss-free and shouldn’t take more than 15 minutes to prepare 🙂 I’m sorry if there are no measurements but I really don’t measure most of the time when it comes to cooking.
Happy Mother’s Day to all the moms out there —- and warm greetings go out to anyone and everyone who nourishes another living being 🙂
SCALLOPS IN LEMON BUTTER RECIPE
fresh/frozen scallop, thawed
coarse breadcrumbs
sunflower oil
butter
small wedge of lemon
vermouth
salt and pepper
dash of paprika
finely chopped parsley
1. In a pan, combine butter and sunflower oil. Coat the scallops with breadcrumbs and fry each side, not more than 2 minutes each side over medium-high heat.
2. Sprinkle a dash of paprika while cooking.
3. When cooked, remove from heat and set aside on a dish. Using the same pan, adjust gradually with more butter to make a bit of a sauce, simmer with vermouth, and squeeze out the juice of the lemon. Add some of the parsley and turn off the heat.
4. Adjust with a sprinkling of salt and pepper and scoop the liquid over the cooked scallops.
5. Garnish with a bit more of the chopped parsley then serve immediately
🙂
This looks absolutely amazing!
Very photogenic dish 🙂
Haha that goes up there in the top weirdest most random statements. . .
Heehee. But it’s true — it’s such a simple dish but it looks so fancy in the photo 🙂
True true. . . Looks like something out of a restaurant.
Yummy! 🙂
Thank you 🙂
Your scallops look really beautiful and I bet the combination of paprika, lemon and vermouth was delicious. Thanks for sharing the great recipe
Yes, the flavors are very subtle actually 🙂 Love that slightly tangy flavor. Thanks for dropping in — and I love the gnomes! Did you draw those? They’re too cute 🙂
Wonderful!
Thanks, Amy 🙂
That looks delicious!
Thank you 🙂 It was a quick meal, too.
wow, it’s seared to a perfection….
just simply drolling me…
but it kinda hard to find some unthreated dry and good quality scallop here…
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This receipe looks delicious but I can’t find how much of each ingredient you are supposed to use are they listed somewhere.
Thanks
Aww, sorry Judy! I never really learned how to measure portions when I cook 🙁 For this “recipe” it’s really just a sprinkle of this, a little bit of this and that poured straight from bottles 🙂
[…] recipe […]
[…] recipe […]
gourmet meal 🙂
But very quick and simple, too. Thanks for dropping in!
I read your answer to not knowing how to measure things. But what about cooking times. And telling us to put the scallops back into the pan after making the sauce. This recipe would be great if it was written correctly
Hi there! Thanks for dropping in 🙂 It’s a very short recipe but #1 could indicate the cooking time. The sauce is also made on the same pan until it simmers. It’s pretty much done after that. No need to return the scallops back to the pan as per #4 🙂 Hope this helps.
The lack of measurements is hilarious! Here is my favourite shrimp recipe. Melt some butter and add minced garlic. Throw some p & d shrimp in and coat with garlic butter. Coat (and I mean coat) the shrimp with black pepper. Shrimp should be black. Bake at 450 for 5 or 10 minutes. Serve with salad and crusty bread for dipping.
My kind of recipe! Thanks for sharing 😉 Will try it very, very soon.
And yes, apologies for no measurements in my post.
In SG, they would resemble Black Pepper Shrimp (?) For their black/white pepper crabs, they would use whole peppercorns and crush coarsely to give it a pasty consistency when thrown together with other stuff, I think.
This looks awesome, I want to make it this weekend maybe – one question = sweet or dry vermouth? I have dry for martinis 🙂 but I’ll try the sweet NP. Great recipe – and no one in my family measures anything – it’s been like that for generations – I was taught that measurements only count in baking … You do it your way, that’s the right way. Love it. Thanks.
Hi LJ! Nice of you to pop in 🙂 For this recipe, I use a specific brand that makes cooking vermouth. Sometimes I even use mirin or cooking sake. Would be a shame to use fine alcohol for this, I think? Happy to come across another soul who cooks just the way we do. And yes, exactly — I only learned how to measure when I started baking 🙂 Do let me know if the ‘recipe’ worked for you. Happy weekend!