Easy and quick perfectly seared Portuguese Scallop Recipe with lemon, garlic and port wine reduction sauce recipe served with cooked rice.
Best Juicy Scallop Recipe
This afternoon, we are heading to Portugal for a quick and delicious dinner!
No, we are not going to have peri-peri chicken 🙂
I know that probably is the first thing that comes to your mind, when you think of Portuguese food. Apparently the Portuguese people are not eating it that much, it is more about our perception of their cuisine.
Salt cod is a staple food in Portugal and it is eaten 2-3 times per week, cooked in different ways: bakes with cream and potatoes or added to a light salad.
One of the most popular meats in Portugal is pork, cooked in its own rendered fat and lard, confit-style. The result? An extremely tender meat, just melting in your mouth:)
But we won’t go that route either today…The way I see it that should be more of a wintery, comfort food, not a summery fun dish to eat and share. I will probably revisit the statement this upcoming fall, but until then…
Many of Portugal’s dishes are fish or seafood based so, today I will be cooking for you some amazing Portuguese Scallops with lemon, garlic and port wine reduction sauce, served with cooked rice.
Easy. Fast. Fresh.
The Portuguese style of food is about simple dishes with few ingredients but with strong flavors. This recipe ticks all these boxes 🙂 Delicioso!
- 1 lb/ 500g fresh sea scallops
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/3 cup port wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 5 garlic cloves, minced
- 2 cups cooked rice
- Start by patting dry your scallops with paper towel to remove any water excess. Season scallops with salt and pepper.
- Heat 1 tablespoon olive oil in a frying pan over high heat until hot.
- Add half of scallops and cook for 2 minutes on each side or until browned.
- Remove scallops from pan and keep warm. Repeat procedure with the remaining scallops.
- Once your second batch of scallops is out of the pan, stir in port wine and lemon juice, scraping pan to loosen browned bits.
- Add back scallops, add parsley and garlic and sauté for 30 seconds over high heat.
This recipe was adapted from here
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