| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 394 | 27g | 17g | 9g |
| sugars | fibre | protein | salt |
| 1g | 0g | 31g | 0.85g |
Why I Love Canadian Butter-Baked Scallops with Lemon and Garlic
As I sat overlooking the St. Lawrence River during a visit in Canada a few summers back, I savored a plate of Butter-Baked Scallops with Lemon and Garlic that stole my heart. Here’s why:
A Flavor Mélange
Just like the confluence of the cultural mosaic that is Canada, Butter-Baked Scallops with Lemon and Garlic combines the rustic freshness of sea scallops with the vibrant tang of lemon and the warming impact of garlic. The balance achieved when the sharp kick of garlic meets the unique sweetness of scallops and the tart-edge of citrus is a culinary triumph. With a generous stir of chopped fresh parsley, every bite is a burst of synthesis, creating a feast that’s undeniably delicious. It quite reminds me of Italian techniques applied to seafood recipes, a legacy passed from my grandparents.
A Touch of Tradition with a New Twist
The recipe shares fundamental roots with classic sea-food preparations like Scampi, dishes I’ve prepared time and again, taking cues from masters such as Giada De Laurentiis. But the Canadian vibe imparted by the melt-in-your-mouth scallops, so prevalent in their waters, is what sets it apart. The cooking technique used is a fusion of my Italian-American background and Canadian culinary novelty I was introduced to during my travels.
Consider serving these scallops with a side of wild rice or roasted potatoes, and perhaps a young Chardonnay to bring out their sumptuous flavors. Just like the snow-capped hills and the verdant valleys of Canada, this gourmet dish is a celebration of contrast and harmony, making it a delightful addition to any dinner table.
The Joy in Creating
As a grandfather now, the best part of revisiting this recipe is the worthwhile endeavor of recreating the joy that Butter-Baked Scallops with Lemon and Garlic brings. It’s about unearthing memories from the mesmerizing Canadian landscapes and infusing them into my kitchen. It’s about the luxury of being able to bring together families, much like my own Italian-American one, around the table to share this ever-enticing dish.
In the end, the love for this recipe isn’t just in its tantalizing flavor or its nod to my culinary roots, but also the story it holds, the very essence that makes it so special.
What You’ll Need
- 2 pounds of fresh scallops
- 1/4 cup of fresh lemon juice
- 6 cloves of garlic, minced
- 1 cup of butter, melted
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of fresh parsley, chopped
- 2 tablespoons of all-purpose flour
- 6 lemon wedges for garnish
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius).
Step Two
Rinse scallops under cold water to clean. Pat dry with a paper towel. Arrange the scallops in a shallow baking dish.
Step Three
In a small bowl, combine the minced garlic, melted butter, lemon juice, salt, and black pepper. Stir until all the ingredients are properly mixed.
Step Four
Pour the butter mixture over the scallops in the baking dish. Ensure all scallops are coated evenly.
Step Five
Dust the scallops with all-purpose flour. This will help to thicken the sauce as it bakes.
Step Six
Place the baking dish in the preheated oven and bake for about 20 minutes, or until the scallops are firm and opaque.
Step Seven
Remove the scallops from the oven and sprinkle with the chopped fresh parsley.
Step Eight
Serve the scallops immediately while hot, garnished with lemon wedges. Enjoy your Butter-Baked Scallops with Lemon and Garlic!
