Feb 29, 2020

Scallops in the Shell with Garlic Butter Sauce

Another dish that I'm not quite sure how to put it in English. Guess my confusion continues from my earlier post pull-apart cheesy garlic bread. So this time, should it be scallops "in" the shell or scallops "on" the shell?

Scallops in the shell with garlic butter sauce -

Ingredients (for 4 scallops)?

  • 4 scallops in the shell
  • 1 tablespoon unsalted butter
  • 1 garlic clove
  • Tiny pinch salt
  • Tiny pinch black pepper
  • Few lemon wedges
  • Some parsley or cilantro


I know, only 4 scallops, what the heck? I got a thin box of scallops, not knowing how many inside. So if you're making more, simply double the portion used, it should work out just fine.

Preheat the oven with high heat. The scallops will be cooked under very high heat in a bit. Peel and chop the garlic clove. Slice the lemon into wedges. 

Prepare a muffin tin to hold the scallop shells in place, it works like magic. Rinse and pat dry the scallops, then arrange them on top of the muffin tin.

Take a small sized pan or a sauce pot, melt the butter using medium heat. Add in chopped garlic and tiny pinch of salt. Cook till aromatic but not burning the garlic.

Spoon the garlic butter sauce evenly over scallops. 

Into the oven and turn up the heat, very high heat, let it sit in the oven for 3 to 5 minutes. If using high quality scallops that can be served raw, better cook it on the rare side just to be safe.

Remove muffin tin from the oven. Sprinkle some freshly ground black pepper over scallops, and garnish with parsley or cilantro leaves. Serve with lemon wedges on the side.

Remember to squeeze some lemon juice before devouring the scallops.

By the way, when I was working on this recipe, saw a brown oval-shaped thing on the tree branch. Curiosity kicked it, how much I wish it was an owl, I've never seen a wild owl yet, but ended up it was a night heron taking a rest up there. Still cute, no complaints. Always welcome these friendly neighbors.

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