Shrimp or Scallops in Garlic Butter

Name: Shrimp or Scallops in Garlic Butter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 1 lb peeled and deveined shrimp or 1 lb sea scallops, your choice; 3 tablespoons butter; 1 small shallot, finely minced; 3 cloves garlic, mashed into a paste (or finely minced); 2 tablespoons sherry wine; 2 tablespoons fresh minced parsley, for garnish

Submitted by Kozmic Blues

"This dish is really quick, and easy to prepare, but its filled with terrific, rich flavor. I've made it with both the shrimp and the scallops, and both worked very well."

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photo by love4culinary

Ready In:: 10mins
Ingredients:: 6
Serves:: 4

ingredients

1 lb peeled and deveined shrimp or 1 lb sea scallops, your choice
3 tablespoons butter
1 small shallot, finely minced
3 cloves garlic, mashed into a paste (or finely minced)
2 tablespoons sherry wine
2 tablespoons fresh minced parsley, for garnish

directions

In a large skillet, heat butter over medium high heat.
When butter begins to foam, add the garlic paste and shallot and saute for a minute or two, to soften a bit.
Add the seafood of your choice: For the shrimp, saute for 2-3 minutes or until shrimp turn pink.
For the scallops, saute 3-5 minutes, or until scallops turn opaque.
Once the seafood is cooked through, remove to a plate and cover.
Add the sherry to the melted butter and warm through for about a minute or two.
Pour sauce over seafood, top with parsley, and serve.

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Reviews

Yum! I made this with shrimp and the sauce had a wonderful garlicky taste that didn't overpower them. I made no changes to the recipe except for adding cracked black pepper before serving.

SolightlyUK
This tasted good but I gave it 3 stars because the sauce turned a greyish color on me when I added the wine. So it wasn't a real pretty dish to serve but the taste was good.

Marie Nixon
Simple, but simply delicious. This recipe really pleased my senses :) I doubled the "sauce" ingredients and also added a bit of red pepper flakes when I added the seafood, and it made for a nice addition... other than that, I did everything as stated in the recipe. I used scallops and shrimp, adding the scallops just a couple mins earlier so they would be done at the same time. The sherry adds such depth to this recipe. We thoroughly enjoyed this! Served over very fine pasta. Thanks for the recipe! definitely a keeper! :)

love4culinary
I used very large sea scallops, roasted garlic and Harvey's Bristol Cream Sherry. I cooked the scallops for 7 minutes per side and they turned out great. The sauce was very good, not over powering and it complimented the scallops perfectly. We enjoyed this dish, thanks very much for sharing Kozmic Blues.

Baby Kato
I prepared this with small bay scallops tonight and love it. The sauce is simple, but flavorful. We had some pasta tossed with zucchini, red pepper and onion in a light cream sauce, a fresh salad, and garlic bread as sides. Mmmm. Wonderful decadence. Thanks.

Ms B.

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RECIPE SUBMITTED BY

Kozmic Blues

Providence, Rhode Island

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