Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
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Serving Details Servings: 24 (suitable for a two-tier wedding cake)
Serving Details Servings: 12-16 slices Portion Size: 1 slice per
Serving Details Servings: 8-10 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
Serving Details Servings: 12-15 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
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Ingredients Chicken tikka chunks ½ cup (finely chopped) Potato 1
Ingredients: Boiled Potato 1/2 KgTamarind Pulp 1 CupSugar 1 tspNational
Ingredients: Chana Dal 250 gms (Soaked for 3 Hours)Onion 1
Ingredients: Boiled Potatoes 2 (Chopped)Boiled Peas 1/2 CupCabbage 1/4 Cup
Ingerdients: chicken 1 kg (cut in 8 pieces) fried onions
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