Lemon Garlic Butter Scallops

$To make Lemon Garlic Butter Scallops, you need a few simple ingredients. Here’s what you’ll need: - 1 pound sea scallops, patted dry - 4 tablespoons unsalted butter - 3 cloves garlic, minced - Juice and zest of 1 lemon - 2 tablespoons fresh parsley, chopped - Salt and pepper to taste - Lemon wedges for serving Each ingredient plays a key role in creating a rich taste. The sea scallops are the star. They should be fresh and dry to get that perfect sear. The unsalted butter adds a creamy flavor, while garlic gives it a nice kick. Lemon juice and zest bring brightness, balancing the richness. Fresh parsley adds color and a fresh taste. Don’t forget salt and pepper; they enhance all the flavors. Serve with lemon wedges to add a zesty touch at the end. Gathering these ingredients is easy. You can find them in any grocery store. Having everything ready makes cooking smooth and fun. Enjoy the process, and get ready for a tasty meal! {{ingredient_image_1}} Start by ensuring the scallops are dry. This step is key for a good sear. I pat them dry with a paper towel. Next, I season the scallops with salt and pepper. A light sprinkle on both sides is enough. In a large skillet, I melt 2 tablespoons of butter over medium-high heat. Once the butter sizzles and foams, I add the scallops. I make sure not to overcrowd the pan. I cook them for 2-3 minutes without moving them. This helps form a golden crust. Then, I flip them carefully and check for doneness. They should cook for another 2-3 minutes until they are opaque. Once done, I transfer the scallops to a plate and cover them to keep warm. In the same skillet, I add the remaining 2 tablespoons of butter and minced garlic. I sauté the garlic for about 1 minute until it gets fragrant. I am careful not to burn it. Then, I add the lemon juice and zest, stirring to combine. I let the sauce simmer for 1-2 minutes to blend the flavors. Finally, I return the scallops to the skillet. I gently coat them in the lemon garlic butter sauce. This adds a bright, zesty flavor to the dish. To sear scallops well, start with dry scallops. Pat them with a paper towel. Dry scallops will get a nice crust. If they are wet, they will steam instead of sear. Space is key too. Do not overcrowd the pan. This way, the heat stays high, and your scallops cook evenly. To boost the flavor, try adding fresh herbs. Thyme or basil works great. You can also sprinkle in some red pepper flakes for heat. A dash of smoked paprika adds depth. Feel free to experiment with your favorite spices. When serving, use a nice plate. Arrange the scallops in a circle or in a line. Drizzle the sauce over them for a glossy look. Garnish with fresh parsley and lemon wedges. This adds color and freshness to your dish. Enjoy your beautiful creation! Pro Tips Dry Scallops for Perfect Sear: Ensure your scallops are patted dry before cooking. Moisture will prevent them from searing properly and developing a golden crust. Use High Heat: Cooking scallops on medium-high heat is essential. This helps achieve that beautiful caramelization on the outside while keeping the inside tender. Don’t Overcrowd the Pan: Give your scallops space in the skillet. Overcrowding will lower the temperature of the pan and lead to steaming instead of searing. Finishing Touch with Parsley: Stir in fresh parsley at the end for a burst of color and flavor. It enhances the dish and adds a fresh, aromatic note. {{image_2}} You can swap butter for olive oil for a lighter option. Olive oil adds a nice flavor, too. For a dairy-free choice, avocado oil works well. Try different seasonings like thyme or rosemary for a twist. You can also add red pepper flakes for some heat. If you want to serve more people, it’s easy to scale up this dish. Just double or triple the ingredients. Keep the same cooking time, but you may need a bigger pan. Cook in batches if your skillet can’t hold all the scallops at once. This helps them sear nicely. Pair your scallops with fresh sides. A simple green salad adds a nice crunch. You can also serve them with garlic bread to soak up the sauce. Roasted asparagus or sautéed spinach make great sides, too. For a heartier meal, try them with creamy risotto or pasta. To keep your lemon garlic butter scallops fresh, store them in an airtight container. Place the container in the fridge within two hours of cooking. They will stay good for up to two days. Make sure to separate the scallops from the sauce if possible. This way, they won’t get too soggy. When reheating scallops, the goal is to keep them tender. You can use a skillet or microwave. For the skillet, add a little butter or oil and heat on low. Cook for about 2-3 minutes until warmed through. In the microwave, heat them in short bursts of 30 seconds, checking often. This keeps them from overcooking. While I recommend eating scallops fresh, you can freeze them if needed. Place the scallops in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag. They can last for up to three months. To thaw, place them in the fridge overnight or run them under cold water. Avoid using a microwave for thawing, as it may cook them unevenly. Scallops should cook for about 4 to 6 minutes total. Start with 2 to 3 minutes on one side. When they turn golden brown, flip them. Cook for another 2 to 3 minutes. You want them opaque and firm. If they are overcooked, they become rubbery. Yes, you can use frozen scallops. Make sure to thaw them first. Place them in the fridge overnight or run cold water over them. Frozen scallops need a little more cooking time. They might also release more water, so dry them well before cooking. Lemon Garlic Butter Scallops pair well with many sides. Try serving them with: - Garlic mashed potatoes - Steamed asparagus - Fresh salad with lemon vinaigrette - Crusty bread to soak up the sauce For drinks, a crisp white wine or sparkling water enhances the meal. This post gave you a clear guide to making Lemon Garlic Butter Scallops. We covered the ingredients, cooking steps, and tips for perfect scallops. I shared ideas for variations and storage methods too. Now, you can impress your family and friends with this dish. Follow these steps, and enjoy the fresh flavors. Cooking can be fun and easy with the right tools and tips! Enjoy your meal!$

A delicious and quick seafood dish featuring seared scallops in a flavorful lemon garlic butter sauce.

Print Recipe Pin Recipe

Course Main Course

Cuisine Seafood

Servings 2

Calories 250 kcal

Ingredients

1 pound sea scallops, patted dry
4 tablespoons unsalted butter
3 cloves garlic, minced
1 lemon juice and zest
2 tablespoons fresh parsley, chopped
to taste salt and pepper
for serving lemon wedges

Instructions

Start by ensuring the scallops are completely dry, as this will help them sear nicely. Season them lightly with salt and pepper on both sides.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is sizzling and foamy, add the scallops to the pan, making sure they are not overcrowded.
Cook the scallops for 2-3 minutes without moving them until they form a golden crust. Flip them carefully and cook for another 2-3 minutes on the other side until they are opaque and cooked through. Transfer the scallops to a plate and cover to keep warm.
In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute until the garlic is fragrant (be careful not to burn it).
Add the lemon juice and zest to the skillet, stirring to combine. Let the sauce simmer for about 1-2 minutes to infuse the flavors.
Return the scallops to the skillet and gently coat them in the lemon garlic butter sauce.
Remove the skillet from heat and stir in the chopped parsley for a fresh touch.
Serve the scallops warm, drizzled with the lemon garlic butter and garnish with lemon wedges on the side.

Notes

Ensure scallops are dry for better searing.

Keyword butter, garlic, lemon, scallops, seafood