| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 395 | 28g | 12g | 9g |
| sugars | fibre | protein | salt |
| 1g | 0g | 24g | 0.65g |
Why I Love Italian Scallops with Parmesan
When I first came across the recipe for Scallops with Parmesan, my pulse quickened with excitement. A dish that seemed to elegantly merge my love for seafood with the opulence of Italian cuisine — an exciting challenge for my culinary skills.
Though my heart lies in the sushi rolls of my motherland, there’s something captivating about the rustic simplicity and elaborate flavors of Italian cuisine that draws me in. This dish, in particular, exemplifies these characteristics.
Fusion of Flavors
The Scallops with Parmesan dish wonderfully balances the rich and nutty taste of Parmesan cheese with the sweet, delicate flavor of scallops. The hint of garlic adds a layer of zest, elegantly harmonized by the acidity of the white wine. A sprinkle of fresh parsley at the end not only adds color but amplifies the savoriness of the dish.
I must give a nod to Chef Gordon Ramsay, whose mastery of seafood dishes has always been a source of inspiration and motivation. While not directly influenced by him, his innovative approach towards seafood echoes through this dish of mine.
Culinary Complement
This recipe’s charm lies not only in its standalone excellence but in its versatility to pair well with others. Simple side dishes such as a zesty green bean salad or a refreshing roasted rosemary garlic potatoes dish would elegantly complement its richness, providing a pleasing texture and taste contrast.
Every time I experiment with this recipe or serve it to my guests, it transports me to the sun-drenched, olive grove-lined landscapes of Italy, while keeping a foot firmly planted in my seafood-loving Pacific Northwestern roots. Each bite into the scallops feels like a blend of heritage, taking me on a gastronomic journey spanning across continents and cultures, and that’s simply why I love this recipe – Scallops with Parmesan.
What You’ll Need
- 2 lbs fresh scallops
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup white wine
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 1/2 cup freshly chopped parsley
- Salt, to taste
- Pepper, to taste
- Lemon wedges, for serving
Method
Step One
Begin by preparing your scallops. Make sure they are thoroughly cleaned and patted dry. Season them with salt and pepper on both sides to taste.
Step Two
Take a large pan and heat up the 2 tablespoons of olive oil over a medium-high flame. When the oil is hot, add the scallops and sear them until they turn golden brown. This should take about 1 to 2 minutes per side depending on the size of your scallops. Once the scallops are perfectly seared, remove them from the pan and set aside.
Step Three
Reduce the heat to medium and add the minced garlic to the same pan. Cook until the garlic becomes fragrant, be careful not to burn it. This should take around 1 minute.
Step Four
Add the white wine to the pan, stirring well to deglaze it. Allow the wine to simmer for 2 to 3 minutes, or until it reduces by half.
Step Five
Add the unsalted butter to the pan and stir it around until it’s completely melted. Turn the heat down to low, then add the grated parmesan cheese to the pan, stirring continuously until the cheese is completely melted and the sauce is smooth.
Step Six
Return the scallops to the pan and toss them gently in the sauce until they’re well coated. Sprinkle the freshly chopped parsley over the top, and let everything cook together for an additional 2 to 3 minutes to let the flavours meld together.
Step Seven
Remove the pan from the heat. Serve the scallops with a side of the sauce and a squeeze of fresh lemon juice from the lemon wedges. Enjoy this Scallops with Parmesan dish immediately, while it’s hot.
