Recipe: Herb Butter Scallops

[ 0 ] August 11, 2009 | Johnna

1 lb. bay scallops

1/4 cup sweet, unsalted butter

1 clove garlic (minced)

1/2 tbsp. fresh basil

1/2 tbsp. fresh parsley

Salt (to taste)

White Pepper (to taste)

Saute scallops in garlic and butter in a skillet over medium heat. Add in the fresh herbs as they brown lightly. Add in only enough scallops to cook evenly (*Do Not Crowd or Overcook). Should take 5 minutes per batch to cook. Season with salt and pepper. Serve.

*Johnna’s tip: Serve scallops on top of your favorite pasta and with a good glass of wine. Please be careful to not overcook…nothings worse then dry, rubbery scallops from being overcooked.

Category: main dish, seafood

About the Author (Author Profile)

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.