Garlic Butter Boiled Scallops

Garlic Butter Boiled Scallops are quick and easy! Boiling them keeps the scallops moist and tender. They're then dressed with herb and garlic butter, plus a squeeze of lemon juice.

INGREDIENTS

- Butter - Garlic - Italian herbs - Water - Scallops

Step-by-step instructions!

Follow our easy instructions for success!

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Add the butter to a small skillet until it melts. Stir in the garlic and Italian herbs, remove from the heat and let the flavors infuse the butter while you boil the scallops.

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Bring the liquid to a boil in a large pot. You'll need enough liquid to cover the scallops so they poach evenly.

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If the scallops aren't pre-prepped, you'll need to remove and discard the small muscle, outer membrane case and/or the orange roe sac.

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Don't overcook your scallops. They only need to be briefly cooked or they could become rubbery. You can tell that they're cooked because they firm up a little, and turn opaque.

RECIPE TIPS

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