Scallops in Garlic and Lemon

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Scallops in Garlic and Lemon
One advantage of living where I do, is the abundance of cheap shellfish. Yesterday I cooked some scallops. These are a type of large clam. To add a bit of interest to the flavour, I made a marinade for the scallops of olive oil, garlic and lemon. This imparted a wonderful aroma to the flesh of the shellfish and proved popular with my dinner guest. Do try this recipe yourself even if you don't usually like shellfish – the lemon and garlic overcome most of the flavours of the fish.
Course Main Dish
Cuisine French
Prep Time 5 M
Cook Time 20 M
Passive Time 25 M
Servings
servings
Ingredients
Course Main Dish
Cuisine French
Prep Time 5 M
Cook Time 20 M
Passive Time 25 M
Servings
servings
Ingredients
Instructions
  1. To start with, blanch the Scallops in boiling water to cook them. Remove the flesh from their shells and take off the corals (the black mushy bit). If your buying scallops that have already been shelled then you can skip that step. Put the scallop meat into a large bowl. Add all the herbs and the olive oil and mix together. Leave to marinade for a short time. Warm up your frying pan with a little olive oil. When the pan is hot, place the scallops into the pan and cook, turning occasionally. Since the scallop meat has already been blanched, you only need to heat them up so just a few minutes will cook them. Remove the pan from the head and squeeze the lemon juice over the scallops. Toss them gently to cover them will the lemon juice. Remove the scallops from the pan and serve on plates along with some salad.
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