The Spicy Olive’s Ginger and Black Garlic Seared Scallops

Ginger & Black Garlic Seared Sea Scallops
Pan seared scallops are the best way to prepare scallops and our Black Garlic and Ginger olive oil gives these scallops a delicious dose of flavor! Try them over risotto or spooned over a toasted slice of garlic bread! Yum!!
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 The Spicy Olive's Ginger and Black Garlic Seared Scallops
The Spicy Olive's Ginger and Black Garlic Seared Scallops
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Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 12 large sea scallops (1 1/2 lbs) thawed if frozen, side muscle removed
  • sea salt and pepper to taste
  • 2 Tbsp The Spicy Olive's Ultra Premium single varietal olive oil
  • 1 Tbsp The Spicy Olive's Black Garlic and Ginger olive oil
  • 1 Tbsp salted butter
  • 1/4 cup Dry White Wine
  • 1 Tbsp fresh squeezed lemon juice
  • 1/4 cup flat leaf parsley chopped
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 12 large sea scallops (1 1/2 lbs) thawed if frozen, side muscle removed
  • sea salt and pepper to taste
  • 2 Tbsp The Spicy Olive's Ultra Premium single varietal olive oil
  • 1 Tbsp The Spicy Olive's Black Garlic and Ginger olive oil
  • 1 Tbsp salted butter
  • 1/4 cup Dry White Wine
  • 1 Tbsp fresh squeezed lemon juice
  • 1/4 cup flat leaf parsley chopped
The Spicy Olive's Ginger and Black Garlic Seared Scallops
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pat the scallops dry thoroughly with paper towels.
  2. Season the scallops generously with salt and fresh ground pepper to taste.
  3. Heat the Ultra-Premium olive oil in a large pan or skillet over medium-high heat, until very hot and sizzling.
  4. Add the scallops to the pan and fry for two minutes on one side (until a golden crust forms). Flip and fry again for another minute or two, until a golden crust forms on the other side, and they’re just cooked through and barely opaque. Remove from skillet and transfer to a warm serving plate.
  5. In the same pan, over medium high heat, add butter along with Ginger & Black Garlic Infused Olive Oil, scraping up any browned bits left over from the scallops. Pour in wine and bring to a simmer for two minutes or until wine reduces by about half. Stir in the lemon juice.
  6. Remove the pan from the heat and immediately pour the hot pan juice over the plated scallops. Garnish with parsley and serve.
  7. Serve over rice, risotto, polenta, pasta, with garlic bread or steamed vegetables