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- Scallops: Fresh or thawed (1 pound) - Butter: Unsalted (4 tablespoons) - Garlic: Minced (4 cloves) - Lemon: Zest and juice (1 lemon) - Seasoning: Salt and pepper to taste - Garnish: Fresh parsley (2 tablespoons, chopped) and lemon slices Scallops are the star of this dish. I prefer using fresh scallops for their sweet, mild flavor. You can use thawed scallops if fresh ones are not available. Make sure to pat them dry before cooking. This helps achieve that nice crust. Unsalted butter is key. It lets the flavor of the scallops shine. You will need four tablespoons. Garlic adds depth and warmth. I use four cloves, minced, for a strong garlic hit. Lemon brings brightness and balance. You need zest and juice from one lemon. Salt and pepper are simple seasonings, but they enhance all the flavors. Lastly, fresh parsley and lemon slices make for a nice garnish. They add a pop of color and freshness. These ingredients work together to create a dish that is rich and zesty. When cooked, they highlight the natural sweetness of the scallops. You will love how easy it is to bring gourmet flavors to your table. {{ingredient_image_1}} First, you need to prepare the scallops. Start by patting them dry with paper towels. This step is key! Dry scallops help you get a nice brown crust. Next, season each side with salt and pepper. Proper seasoning enhances the flavor and brings out the natural sweetness of the scallops. Now, let's move on to cooking. Heat a large stainless-steel skillet over medium-high heat. Add 2 tablespoons of butter and watch for bubbling. You want it to bubble but not brown. This is the right temperature to sear the scallops. Once the butter is ready, add the scallops. Make sure not to crowd them in the pan. Sear them for 2-3 minutes on one side until golden. Then, flip them and sear for another 2-3 minutes. You want them opaque in the center. When done, remove the scallops and set them aside. In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the minced garlic. Sauté it for about 30 seconds, but be careful! You don’t want to burn the garlic as it can taste bitter. Now, stir in the lemon zest and juice. Scrape up any brown bits from the pan. This step adds a lot of flavor to your sauce. Let it simmer for about 1 minute. This combines all the flavors nicely. Finally, return the scallops to the skillet. Spoon the sauce over them and heat together for about 1 minute. This step ensures that the scallops soak up the tasty sauce. To get a great sear on scallops, space is key. I recommend cooking only 4 to 6 scallops at a time. This way, they won’t steam. You want them to brown nicely. You’ll know your scallops are done when they turn opaque. A nice golden crust should form on the outside. If you press gently with a fork, they should feel firm but spring back slightly. For a deeper flavor, consider adding white wine to your sauce. A splash of dry white wine can make the flavors pop. It adds a nice acidity that pairs well with lemon. You can also play with herbs for garnish. While parsley works great, you could try basil or chives. Each herb brings a unique taste that can brighten your dish. Use a stainless-steel skillet for a perfect sear. It holds heat well and helps the scallops brown evenly. Avoid non-stick pans, as they won’t give you the same crispiness. For easy prep, have a good spatula handy. A thin, flexible spatula helps flip the scallops without breaking them. A pair of tongs also works well for easy handling. Pro Tips Choose the Right Scallops: Look for dry-packed scallops, which are fresher and have a better texture than those soaked in a brine solution. Don’t Overcrowd the Pan: Searing scallops requires high heat, so make sure there is enough space in the skillet for them to cook evenly without steaming. Perfect Timing: Keep an eye on the scallops while cooking; they cook quickly and are best when they are just opaque in the center. Enhance the Flavor: Add a splash of white wine or a pinch of red pepper flakes to the sauce for an extra depth of flavor. {{image_2}} You can shake things up with spices. Adding red pepper flakes gives your scallops a nice kick. Just a pinch can bring out new flavors. If you want a different citrus taste, try lime or orange. Both fruits add a fresh twist. Lime gives a zesty punch, while orange offers sweetness. Experiment with these options for fun results. If you're looking for non-dairy options, you can use vegan butter. It works well and tastes great. For those watching their salt, go for low-sodium butter and seasonings. This way, you can still enjoy the dish without too much sodium. It’s simple to make these swaps while keeping the dish tasty. Scallops pair nicely with light sides. You might serve them with a crisp salad of mixed greens. A citrus vinaigrette complements the scallops well. Another idea is to serve a grain dish, like quinoa or couscous. Both add texture and keep the meal light. Think about fresh herbs or veggies in your sides for extra flavor. After you cook lemon garlic butter scallops, store them right away. Place them in an airtight container to keep them fresh. You can refrigerate them for up to two days. Make sure they cool down first. When it’s time to reheat, use gentle heat. A skillet works best. Add a splash of water or broth to keep them moist. Heat slowly for about 3-5 minutes. This keeps the scallops tender and tasty. You can freeze both raw and cooked scallops. For raw scallops, rinse them first and pat them dry. Place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag. Remove as much air as you can. For cooked scallops, let them cool completely. Put them in an airtight container or bag. They can last up to three months in the freezer. Cooking scallops takes about 4 to 6 minutes. The time depends on their size. For large scallops, sear them for about 3 minutes per side. Smaller ones need about 2 minutes on each side. You want them golden brown on the outside and opaque in the center. Overcooking can make them tough, so keep an eye on them! Yes, you can use frozen scallops. First, thaw them overnight in the fridge. If you're short on time, place them in cold water for about 30 minutes. Once thawed, pat them dry to remove excess moisture. This helps create a nice sear when cooking. Use the same cooking method as fresh scallops. Lemon garlic butter scallops pair well with many sides. Consider serving them with: - Garlic mashed potatoes - Steamed asparagus - A light salad with mixed greens - Rice or quinoa for a hearty touch For drinks, a crisp white wine like Sauvignon Blanc works great. It complements the scallops' flavors beautifully! This article explored making Lemon Garlic Butter Scallops, from fresh ingredients to cooking tips. You learned how to properly prepare, season, and cook scallops for the best flavor. Remember to keep your kitchen tools handy for a smooth experience. Enhance your dish with fun variations or tasty pairings. By following these tips, you will impress anyone with your cooking skills. Enjoy your delicious meal, and don't forget to share your culinary success!

Lemon Garlic Butter Scallops

A delicious and quick seafood dish featuring seared scallops in a zesty lemon garlic butter sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Seafood
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound scallops (fresh or thawed)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 lemon zest of
  • 1 lemon juice of
  • to taste salt and pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • lemon slices (for garnish)

Instructions
 

  • Prepare the Scallops: Pat the scallops dry with paper towels and season them with salt and pepper on both sides. This helps to achieve a nice sear.
  • Heat the Butter: In a large stainless-steel skillet, melt 2 tablespoons of butter over medium-high heat until bubbling but not browned.
  • Sear the Scallops: Add the scallops to the pan, ensuring they are not crowded. Sear for about 2-3 minutes on one side until a golden crust forms. Flip and sear the other side for another 2-3 minutes, depending on their size. They should be opaque in the center. Remove the scallops from the pan and set aside.
  • Make the Sauce: In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
  • Add Lemon: Stir in the lemon zest and lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor. Let it simmer for about 1 minute to combine the flavors.
  • Combining: Return the scallops to the skillet, spooning the sauce over them to coat. Allow to heat together for about 1 minute.
  • Serve: Transfer the scallops to a serving platter, drizzle with the lemon garlic butter sauce, and garnish with fresh parsley and lemon slices.

Notes

Ensure scallops are dry for a perfect sear.
Keyword butter, garlic, lemon, scallops, seafood