Garlic Butter Scallops Appetizer
This Garlic Butter Scallops Appetizer shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #Chardonnation #NotableSummer #CollectiveBias
Summer is probably my favorite time to entertain. Fresh ingredients, beautiful weather ~ it automatically puts everyone in a good mood and entertaining in the summer is about as easy as it gets.
What more do you need for a fun evening than family or a few friends, tasty food, some good wine and music to set the tone?
I like to keep the food simple, yet special like this Garlic Butter Scallops Appetizer and while I used to find the wine aisle a confusing place, that’s no longer so. Read on and see what I’ve discovered.
I’ll admit, I’ve spent a lot of time wandering the wine aisle and even gotten taken in by cute or fun wine labels that didn’t live up to expectations.
Notable Wines are the first wines to show the flavors of the wine right on the front of the bottle in a pretty, elegant way so you know what you’re buying even before the first sip.
Basically, just follow the flavor notes!
There are two flavor profiles of Notable Chardonnay: a crisp, fruity-citrus from Australia and a mellow buttery-oak from California and both are carefully crafted with layers of flavor.
Either pair really well with the quiet flavors of this Garlic Butter Scallops Appetizer ~ it’s a matter of preference; I bought both.
The crisp fruity Chardonnay has flavors of melon and peach with a hint of citrus.
The mellow, butter variety also has flavors of oak and vanilla.
Why not try both and see which your guests prefer in a blind taste test?
We love all kinds of music in our house. It sets the tone for a gathering, getting the party started and now with smart phones and other technology, choosing music for your party just got easier, too.
At our last gathering, guests helped create the playlist offering suggestions of their favorite tunes.
One “DJ” handled putting it together. Making the playlist almost turned into a game – ‘who was that artist?’ – or ‘it starts out like…’.
With so many different kinds of music, it was a fun, eclectic mix.
Here are a few suggestions help guests choose:
- something from your current favorite artist
- what’s your favorite song about summer
- how about a song that takes you back in time?
Garlic Butter Scallops Appetizer:
Cooked right, scallops are about as good as it gets and they’re delicious as either an appetizer or a meal.
The scallops in this Garlic Butter Scallops Appetizer are pan-seared, caramelizing the outside for amazing flavor while the inside remains tender, then drizzled with lemony garlic-butter sauce.
You can serve them alone or nestled in a dollop of risotto.
I’ll admit I didn’t eat scallops when I was growing up; no one in my neighborhood did. I’m from the Midwest.
As a child, a scallop was a looped, curvy edge at the bottom of my dress. The one I wore to church on Sunday; not a regular school dress.
The word ‘sear’ brought to mind a popular department store where you bought things like dresses with the scalloped edges and even washing machines and tires for your car.
I tasted my first scallop well into adulthood, fell in love with this simple, yet elevated dish and I’ve been making them ever since.
Like the scallops, I fell in love with this wine at first sip and haven’t looked back.
Tip: The most important thing to a great seared scallop is to thoroughly pat the scallops dry before you start cooking them. If the scallops aren’t dry, they’ll steam instead of searing and won’t have that delicious caramelized flavor.
Garlic Butter Scallop Appetizer Ingredients:
1 pound of sea scallops
sea salt and fresh cracked black pepper
1 tablespoon of olive oil
3 tablespoons of butter, divided
2 cloves of grated garlic
1 – lemon cut in 4 wedges
Light splash of Notable chardonnay
2 tablespoons of chopped fresh parsley
Using a few paper towels, thoroughly pat the scallops dry on all sides then season them with salt and pepper.
In a large skillet over medium-high heat add a tablespoon of olive oil and a tablespoon of butter.
Once the butter has melted and the pan is hot, add the scallops, leaving space between them, working in batches so they’re not crowded.
Cook the scallops 1 ½ – 2 minutes per side, turning once allowing them to sear on both sides then remove them from the skillet.
After you’ve cooked the scallops, reduce the heat to low and add the remaining butter and grated garlic cooking a couple of minutes.
Add a splash (1-2 tablespoons) of wine along with the lemon juice and parsley and continue cooking another 2-3 minutes.
Serving: Add a dollop of risotto per scallop onto a plate, top with the scallop then drizzle a little lemony garlic-butter sauce over the top of the scallops.
Have you tasted Notable Wines? Leave a comment which flavor you prefer and which you’ll be serving at your next gathering!
- 1 pound sea scallops
- sea salt and fresh cracked black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter , divided
- 2 cloves grated garlic
- 1 lemon cut in 4 wedges
- Light splash of Notable chardonnay
- 2 tablespoons chopped fresh parsley
Thoroughly dry the scallops with paper towels.
Over medium high heat melt 1 tablespoon of butter and 1 tablespoon of olive oil.
Add the scallops without overcrowding cooking 1 1/2 - 2 minutes per side allowing them to sear before removing from the skillet.
Reduce heat to low and add the remaining butter, garlic, 1-2 tablespoons of wine, lemon juice and parsley cooking 2-3 minutes.
Drizzle the garlic butter sauce over the top of the scallops.