{"id":13432,"date":"2020-02-27T17:24:14","date_gmt":"2020-02-27T09:24:14","guid":{"rendered":"https:\/\/seafoodsociety.hk\/recipe-creamy-garlic-scallops\/"},"modified":"2023-04-10T13:06:47","modified_gmt":"2023-04-10T05:06:47","slug":"recipe-creamy-garlic-scallops","status":"publish","type":"post","link":"https:\/\/seafoodsociety.hk\/zh-hant\/%e5%b8%b6%e5%ad%90%e9%a3%9f%e8%ad%9c\/recipe-creamy-garlic-scallops\/","title":{"rendered":"Recipe: Creamy Garlic Scallops"},"content":{"rendered":"<p>A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops!\u00a0With only a handful of ingredients, you\u2019re minutes away from having the most incredible Creamy Garlic Scallops on your dinner table! People will think there\u2019s a hidden chef in your kitchen!<\/p>\n<h4>INGREDIENTS<\/h4>\n<p>Butter \u2014 unsalted is the best option which allows you to better adjust your seasonings.<br \/>\nGarlic \u2014 minced or finely diced. Use fresh if you can.<br \/>\nWhite wine \u2014 completely optional! You can use broth (or stock) as a substitute or leave it out all together!<br \/>\nLemon juice \u2014 I only use 1 tablespoon in this recipe as I find it\u2019s just enough in a creamy sauce like this one.<br \/>\nCream \u2014 use heavy cream, thickened cream or evaporated milk.<\/p>\n<h4>INSTRUCTIONS<\/h4>\n<ul>\n<li>Heat an oiled skillet or pan until it\u2019s sizzling. Key step right here. You want them to sizzle and crisp to a golden colour on the outside.<\/li>\n<li>The first scallop should sizzle as soon as it hits the oil. If it doesn\u2019t, wait and let the pan continue heating before adding any more.<\/li>\n<li>Use a large pan to avoid over crowding, or cook in batches to make sure they are at least 1-inch apart.<\/li>\n<li>Sear them without moving them for about 2-3 minutes on each side.<\/li>\n<li>Melt\u00a0butter in the same pan as the scallops, scraping up any delicious browned bits. This is where the flavour is!<\/li>\n<li>Add\u00a0garlic, minced or crushed.<\/li>\n<li>Pour\u00a0in a good quality dry white wine, like Sauv Blanc or Pinot Grigio and let reduce to half.<\/li>\n<li>Add\u00a0cream.<\/li>\n<li>Simmer.<\/li>\n<li>Stir\u00a0in lemon juice off the heat and add the scallops back into the pan to serve.<\/li>\n<\/ul>\n<p>Serve your\u00a0creamy garlic scallops with as much sauce as you want!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A silky, creamy garlic sauce w&hellip;<\/p>\n","protected":false},"author":81,"featured_media":10348,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[397],"tags":[],"_links":{"self":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13432"}],"collection":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/users\/81"}],"replies":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/comments?post=13432"}],"version-history":[{"count":1,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13432\/revisions"}],"predecessor-version":[{"id":13433,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13432\/revisions\/13433"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media\/10348"}],"wp:attachment":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media?parent=13432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/categories?post=13432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/tags?post=13432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}