Garlic shallot scallops make for an easy appetizer, side dish, or entrée. The following recipe will produce about 14 medium-sized scallops. They’re delicious, entirely too easy to make, and a good source of low-amine, low-fat proteins.
1/2 lb medium scallops
1 shallot, minced (about 3 Tbsp)
6 medium cloves garlic, minced or pressed
3 Tbsp butter (or butter substitute for dairy-free)
2 Tbsp water
1 Tbsp apple juice
1/2 tsp ascorbic acid
- Heat cast iron pan to medium and add butter and shallot.
- Mix together water, apple juice, and ascorbic acid in a ramekin.
- Once shallots are almost caramelized, add garlic.
- When garlic has started browning, push shallots and garlic to the side of the pan and turn heat to medium high. Add scallops, face-down (flat, circular side should be in contact with pan).
- Cook for just over one minute (it should be starting to brown) and flip scallops. Many recipes call for scallops to be cooked longer to achieve a more thorough browning, but I think it turns them a bit rubbery when they’re overcooked like that. I’d rather have mine a little less browned than overcooked.
- Just as scallops are about to finish, add water, apple juice, and ascorbic acid mixture. Mix liquid well with garlic and shallot.
- Serve scallops with the liquid, garlic, and shallot over the top.
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