Lemon Garlic Scallops



2 tbsp. olive oil

1.25 lbs. scallops

3 tbsp. unsalted butter

5 garlic cloves minced

1/4 cup dry white wine

2 tbsp. lemon juice

1/4 cup parsley, chopped

Salt and pepper to taste




  1. Unthaw scallops. Make sure to pat them dry.
  2. Heat olive oil in a large pan over medium-high heat. When hot, add the scallops in the pan so they do not overlap.
  3. Add a dash of salt and pepper to taste. Fry for 2-3 minutes on one side, and another 2 minutes on the other. Transfer to a plate when opaque.
  4. Melt 2 tablespoons of butter in the same pan, Add in the garlic and cook for about a minute.
  5. Put in the wine and bring to a simmer for about 2 minutes. Stir in the rest of the butter and lemon juice.
  6. Take away the pan from the heat and add the scallops back into the pan to warm. Garnish with parsley.
  7. Serve over pasta or rice. Enjoy.

Ferraro Items

Ferraro# 4200222- Scallops 20/30 IQF

Ferraro# 1000041- Domenico Vitale Olive Oil

Ferraro# 0920163- Butter, unsalted

Ferraro# 2000015- Garlic, cloves

Ferraro# 380210- Lemon juice

Ferraro# 0000143- Parsley

Ferraro# 2040051- Salt

Ferraro# 6052- Pepper

Bon Appétit!