GARLIC PARSLEY BUTTER SAUCE RECIPES

Name: Parsley Garlic Butter
Yield: Makes about 1/2 cup
Ingredients: 1 stick (1/2 cup) unsalted butter, softened; 1/2 cup finely chopped fresh flat-leaf parsley; 2 tablespoons minced shallot; 2 tablespoons fresh lemon juice; 1/2 teaspoon minced garlic; 1 teaspoon salt; 1/4 teaspoon black pepper

PARSLEY GARLIC BUTTER RECIPE | EPICURIOUS

Parsley Garlic Butter Recipe | Epicurious image

A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.

Provided by EPICURIOUS.COM

Yield Makes about 1/2 cup

Number Of Ingredients 7

Ingredients

1 stick (1/2 cup) unsalted butter, softened
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Purée all ingredients in a food processor until smooth.

BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE | ALLRECIPES

Bay Scallops with Garlic Parsley Butter Sauce | Allrecipes image

They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.

Provided by Chef John

Categories Appetizers and Snacks Canapes and Crostini Recipes

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 thick slices Italian bread, toasted
2 tablespoons butter
1?½ tablespoons olive oil
1?½ pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
4 cloves garlic, minced
½ cup white wine
2 tablespoons lemon juice
¼ cup chopped fresh flat-leaf parsley
4 tablespoons cold butter, cut into cubes
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
Spoon scallops over buttered toast and serve immediately.

Nutrition Facts : Calories 528.1 calories, CarbohydrateContent 24.6 g, CholesterolContent 148.5 mg, FatContent 25 g, FiberContent 1 g, ProteinContent 45.7 g, SaturatedFatContent 11.9 g, SodiumContent 780.5 mg, SugarContent 0.8 g

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