0
0 ITEM(S) - £0.00 GO

Menu

    • Poached Scallops with Garlic and Parsley

    Mark Sharron
    Easy
    20 minutes
    01-Feb
    Poached scallops with garlic and parsley is a classic seafood dish that is both delicious and easy to prepare. It is a great way to enjoy the natural sweetness of scallops without overpowering them with strong flavours. The combination of garlic and parsley provides a mild yet flavorful backdrop for the scallops, while the white wine and chicken broth add a hint of richness. This dish is perfect for a special occasion or a quick weeknight meal.    
    1 rating
    layout 0 comment

    Ingredients

    • 1 pound scallops
    • 2 cloves garlic, minced
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 1/4 cup white wine
    • 1/4 cup chicken broth
    • 2 tablespoons fresh parsley, chopped
    • Salt and pepper to taste

    Method

    • Poached Scallops with Garlic and Parsley – Step-by-Step Method
    • Rinse scallops under cold water and gently pat them dry with a paper towel
    • Season scallops lightly with salt and pepper on both sides
    • Mince the garlic cloves finely
    • Chop fresh parsley and set aside for garnish
    • In a medium skillet, add the butter and olive oil
    • Place the skillet over medium-low heat and let butter melt completely
    • Add minced garlic to the melted butter and oil, sauté gently until fragrant (about 1 minute)
    • Pour in white wine and chicken broth, stirring to combine
    • Allow liquid to come to a gentle simmer, not a boil
    • Once simmering, carefully place scallops in a single layer into the skillet
    • Poach scallops gently, turning once, until opaque and slightly firm (2–3 minutes per side)
    • Remove scallops with a slotted spoon and set aside on a warmed plate
    • Increase heat to medium-high and let poaching liquid reduce for 2–3 minutes
    • Taste and adjust seasoning in the sauce with salt and pepper as needed
    • Drizzle reduced poaching liquid and sauteed garlic over plated scallops
    • Sprinkle chopped fresh parsley generously over the top
    • Serve immediately, optionally with lemon wedges and warm crusty bread on the side
    • For elegant plating: Arrange scallops in a circle on a warm plate, spoon sauce over, finish with parsley and a light drizzle of olive oil for sheen