Tuesday, July 24, 2012

Cilantro Butter Scallops {Recipe}

I love scallops
I wish that I could justify having them more than once every 394203984 years
But they cost about a bajillion dollars
{we're exaggerating a little over here today}

So I bought them with the intention of making this deliciousness from Kalyn's Kitchen
And promptly decided that it's not worth making scallops if they're not buttery and fattening
And so I came up with this
And it was perfect.

 Cilantro Butter Scallops

8-10 large scallops
2-3 tblspns butter
1 tblspn preminced garlic
Salt & pepper

Cilantro Salsa
3/4 of a bunch of cilantro
4-5 green onions
1 tspn red wine vinegar
1 tblspn lime juice
1 tblspn olive oil
2 tblspns water
1/2 tspn hot sauce
Salt & pepper

Cilantro Lime Rice
2-3 tblspns lime juice
1/4 of a bunch of cilantro
2 cups cooked white rice
Salt & pepper 

Phew.  Ok this one is a little more complicated than most of my recipes, but it's totally worth it.

First, let's make your cilantro salsa topping.  Pull all of the leaves off of the cilantro, chop the green onions into smaller pieces, and pop them into the food processor with all of the rest of the salsa ingredients.  Pulse until combined, then set aside.

Next, put your white rice on to boil.  Chop your cilantro while you're waiting.  When it's cooked and done, add lime juice, cilantro and salt and pepper and mix thoroughly.  Taste and feel free to add more of whatever you feel is necessary to make it taste just like the stuff from Chipotle.  Set aside.

Finally, we're going to cook those yummy scallops.  Melt the butter and garlic in a frying pan and set those puppies in there once it's nice and hot.  Let them cook on one side until they're starting to brown {5-8 minutes} and then flip them over and let them cook on the other side.  Throw some salt and pepper on top of each side while it's cookin.

You're nearing the finish line!
Grab a plate and lay down a bed of rice,
Then some lovely scallops,
Then scoop some scrumptious salsa on top

And voila! 
A lovely meal, completely deserving of your uber expensive scallops.

{Print Recipe}

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