Scallops with Port and Garlic Recipe

Name: Scallops with Port and Garlic Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 Servings
Cuisine: Portuguese
Ingredients: 1 pound fresh sea scallops; 1 tsp salt; 1/4 tsp black pepper; 2 tablespoon olive oil; 1/3 cup port wine; 2 tbsp fresh lemon juice; 2 tbsp chopped fresh parsley; 5 garlic cloves, minced; 2 cups cooked rice

Scallops with Port and garlic (vieiras com vinho do Porto e alho), is a flavorful dish combining tender scallops, rich wine, and fragrant garlic.

15 min 4 servings Easy Prep time 5 min Cooking Time 10 min

Seafood Recipes

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Ingredients

1 pound fresh sea scallops1 tsp salt1/4 tsp black pepper2 tablespoon olive oil1/3 cup port wine2 tbsp fresh lemon juice2 tbsp chopped fresh parsley5 garlic cloves, minced2 cups cooked rice

Directions

Season scallops with salt and pepper.
Heat 1 tbsp oil in a pan over high heat until hot.
Add half of scallops; cook 2 minutes on each side or until browned.
Remove scallops from pan; keep warm. Repeat procedure with the remaining scallops.
Stir in port wine and lemon juice, scraping pan to loosen browned bits.
Add back the scallops, 2 tbsp parsley, and garlic; sauté 30 seconds over high heat.
Serve scallops over rice.

Adapted from a Recipe by: adorefoods.com

Nutritional Facts (Per Serving)

Calories

310 kcal

Fat

11 g

Carbs

24 g

Protein

23 g

Frequently Asked Questions

What can I substitute for port wine in this recipe?

If you don't have port wine, you can substitute it with a combination of red wine and a bit of sugar or grape juice to mimic the sweetness and depth of flavor. Alternatively, consider using Madeira, Marsala, or even a sweet red wine.

How do I store leftover scallops with port and garlic?

To store leftovers, place the scallops in an airtight container and refrigerate them for up to 2 days. Be sure to separate the scallops from the rice to keep them from becoming soggy.

What should I do if my scallops are sticking to the pan while cooking?

If your scallops are sticking to the pan, ensure that your pan is adequately heated before adding the oil and scallops. Additionally, use a non-stick pan or make sure there’s enough oil to create a barrier. Avoid moving the scallops for the first couple of minutes to allow them to form a nice sear.