Scallops from the sea are a wonderful appetizer or a main, along with another catch of the sea. Seared to a golden brown perfection, the scallops are succulent and mouth watering. Searing in a stout beer & garlic give these scallops a great flavour to please most any palate.
10 – 15 scallops
- 2 – 3 tablespoons olive oil
- 2 garlic cloves (chopped or minced)
- 2 ounces Newcastle Brown Ale (or whatever is in your refrigerator)
- 1 bunch of fresh chopped parsley
- sea salt
- ground black pepper
- Chop garlic and fresh parsley. Add olive oil to your pan and heat on medium to high. Add the garlic and caramelize.
- Add most of the parsley to the pan and save some to top the scallops when done. Push the garlic and parsley to the side of your pan and make room to add the scallops for searing. Salt and pepper your scallops.
- Add the scallops to the pan. If you need more oil, add enough to sear. Once you have added the scallops to the pan, sear on one side until golden brown.
- Lift and check to see the browning and then turn and repeat the searing.
- Once nicely browned, add the beer to the pan and swirl around bringing the garlic and parsley around the scallops.
- Simmer for a few minutes as the beer cooks down slightly.
Garnish with chopped parsley & serve immediately with garlic bread or a side salad along with a tall glass of stout beer!
** Note: Scallops can be seared in wine, beer or liquid of your choice.