Description
If you love Callo de Hacha, you don’t have to go to a fancy restaurant. Just sear the scallops in olive oil. Make a sauce with garlic, butter, thyme, parsley, oregano, and lemon juice. Pour the sauce over the pen scallops and enjoy!
You can’t ignore my love for seafood. Here I am again with a new recipe. This delicacy takes only 10 minutes to cook at home.
Ingredients
Scale
- 1 pound of Callo de Hacha
- 4 tbsps. of unsalted butter
- 4 cloves of garlic, minced
- Olive oil
- 1 tbsp of fresh lemon juice
- 1 tbsp of chopped fresh parsley
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh oregano
- Salt and pepper to taste
Instructions
- Clean the Scallops: Rinse the pen scallops with cold water. Pat them dry with a paper towel. Season the pen scallops with salt and pepper on both sides.
- Cook the Pen Scallops: Heat olive oil over medium-high heat in a large skillet. Once hot, add scallops. Sear them for 2-3 minutes per side until golden brown or slightly firm to the touch. Then remove from the skillet and set aside.
- Prepare the Garlic Butter: Melt the butter in the same skillet and add minced garlic. Now add chopped parsley, thyme, oregano, and lemon juice. Cook for one minute until fragrant. The garlic butter sauce is ready.
- Coat the Scallop: Pour the garlic butter sauce on callo de hacha and enjoy immediately.
Notes
- Before cooking, ensure that scallops are dry for a good sear.
- Choose the fresh and high-quality callos de hacha.
- Heat the olive oil before cooking the scallop for a good sear.
- The scallop cooks very quickly. Overcooking makes them tough and rubbery.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cuisine
- Cuisine: Mexican