Garlic Butter Recipe
8 tablespoons (1 stick) unsalted butter at room temperature
4 cloves garlic, grated
4 sprigs fresh parsley
1 teaspoon kosher salt
Place 1 stick of unsalted butter in a mixing bowl. Add remaining ingredients and mix well. Set aside to use in the recipes below.
Sea Scallops with Orange and Rosemary
4 tablespoons garlic butter
2 tablespoons finely chopped shallots
1 lb dry-packed large sea scallops
Tempura flour or all-purpose flour, for dredging
Sea salt and freshly ground pepper to taste
1/2 cup dry white wine
1/2 cup fresh orange juice (from about 1 large orange)
1 tablespoon grated orange peel, preferably organic
1 tablespoon chopped fresh rosemary
Heat 2 tablespoons of garlic butter in a large skillet over medium-high heat.
Pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.
Add Scallops to the skillet and cook for 1 minute. Turn the scallops over and cook the other side for 2
minutes; remove to a bowl.
Add the remaining garlic butter to the skillet and sauté the shallots.
Add wine, orange juice, and orange peel to the skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened about 5 minutes. Taste for sweetness; add more salt, and pepper if necessary.
Return shallops to pan heat through and coat with the sauce. Sprinkle with rosemary, and serve with Creamy Garlic pasta and a sal; ad.
Creamy Garlic Pasta
8 ounces (25 g) of dried pasta such as spaghetti, linguine, or any other long or short pasta I used spinach fettuccine.
4 tablespoons Garlic Butter, see recipe above
½ cup grated parmesan cheese
¼ cup chopped fresh parsley
Salt and pepper to taste
Cook pasta according to package instructions. Reserve ½ cup pasta cooking water.
In the empty pasta pot, add the garlic butter and heat over low. Add the pasta, pasta water, and remaining ingredients. Mix well and serve with the scallops.