Scallops With Lemon Sauce: A Very Easy Recipe.

Do you find scallops delicate to cook? The following recipe should change your mind! To enhance small scallops without coral, it is possible to prepare a creamy lemon sauce using a much easier method than you imagine. We invite you to discover the recipe for scallops with lemon sauce in pictures.

Ingredients

Here are the necessary ingredients to prepare scallops with lemon sauce for 4 people:

400g of small scallops without coral
a knob of butter
20cl of fresh or vegetable cream
1/2 lemon
3 teaspoons of curry powder
2 tablespoons of chopped parsley
salt and pepper

Note: small scallops without coral sold at an affordable price (usually in the frozen section) are actually called "bay scallops". Their scientific name is Zygochlamys patagonica, while the mollusks extracted from real scallop shells have the Latin name Pecten maximus. Even in frozen form, real scallops cost about twice as much as bay scallops sold under the same name. For the following recipe, bay scallops are perfectly suitable. They are even easier to prepare because they cook faster.

Preparing scallops

If you are using frozen scallops for this lemon scallop recipe, thaw them overnight in a mixture of milk and water. This trick helps to give them back their tenderness.

1- Mix equal parts of milk and water in a container, in sufficient quantities to cover the frozen mollusks.

2- Cover the container with its lid or with plastic wrap and place it in the refrigerator overnight.

3- The next day, carefully drain the thawed scallops before moving on to the next steps of the recipe.

Preparation of lemon sauce.

1- Squeeze the half lemon.

2- In a bowl, mix the fresh or vegetable cream (such as Oatly cuisine) with the juice of the half lemon.

3- Add curry powder and chopped parsley.

4- Mix well and then reserve this lemon sauce for the rest of the Scallop Lemon Sauce recipe.

Cooking scallops with lemon.

1- Melt the knob of butter in a pan.
2- Sauté the scallops over medium heat for 2 to 3 minutes. Season with salt and pepper.
3- Add the lemon sauce, then reduce the heat and let the scallops simmer over low heat for 2 minutes.

Note: This recipe for scallops with lemon sauce has the advantage of being quick to prepare. However, it is important to be careful not to overcook the scallops as they can become rubbery if overcooked.

Tasting tips.

I suggest serving scallops with lemon sauce with white rice or, even better, with spinach green rice.