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Black Garlic with Scallops
  • 16 extra-large dry-packed scallops, patted very dry 
  • salt and freshly ground black pepper
  • 3 cloves black garlic (sliced into thin slivers) - see in store
  • 1-2 teaspoons finely minced  jalapeño pepper
  • ¼ cup white wine
  • 2 teaspoons good balsamic vinegar
  • 2 tablespoons chopped fresh parsley

Heat a large frying pan with just 2 tablespoons of the butter over high heat. Season the scallops with salt and pepper, when the butter is bubbling, gently lay the scallops in the pan, not touching. Sear the scallops and cook for 4 minutes, turning once. They should be golden brown on both sides. Transfer to a platter.

To the same hot pan on high heat, add the remaining 1 tablespoon of butter. Add the garlic slices and the jalapeño pepper and fry until fragrant, about 30 seconds. Pour in the white wine and the balsamic vinegar into the pan. Let simmer for 1 minute, season with salt and pepper and add the fresh parsley. Pour over scallops.
Recipe courtesy of