I usually have some scallops in my freezer. I buy them for a special occasion, after having read some fancy recipe. The on the special occasion I decide to do something else, and on a weekday, when the fridge is looking empty, and I know that I will not have time and / or energy to go shopping after leaving the office – I dig out a bag of frozen scallops and end up with a very special dinner.
It’s best to defrost them in advance (in the morning for dinner for example), so that when they end up on the pan they are well defrosted and dry. And then it’s easy, quick and so good!
Lemon garlic scampi
20-30 scampi (depending on the size and how hungry you are)
2-3 cloves garlic, grated or pressed
juice from half lime
fresh parsley, chopped
Marinate the scampi in garlic, lime juice and salt mix for 10-20 minutes
Heat a pan and pour some olive oil on it
Remove any excess liquid from scampi, and dump them on the pan.
Cook for around 2 minutes on each side on quite a hot pan. Let them carmelise a bit.