Buttery Lemon Garlic Scallops

$- 1 pound large sea scallops, patted dry - 4 tablespoons unsalted butter - 3 cloves garlic, minced - Zest of 1 large lemon - 2 tablespoons fresh lemon juice - 1 tablespoon fresh parsley, chopped - Salt and pepper to taste - Lemon wedges for serving Fresh ingredients make this dish shine. Use large sea scallops for the best flavor. Look for scallops that are firm and smell like the ocean. Fresh garlic brings out a great taste in this recipe. Fresh lemon juice adds a bright kick. Always choose fresh herbs, like parsley, for a burst of color and flavor. You can make this dish your own. Add red pepper flakes for some heat. A splash of white wine can enhance the sauce. Try adding capers for a briny touch. If you love cheese, sprinkle some Parmesan on top before serving. These add-ins can create new flavor profiles that keep things exciting. {{ingredient_image_1}} Start by drying your scallops. Use paper towels to pat them dry. This step is key for a crisp sear. Season both sides with salt and pepper. This simple seasoning enhances their flavor. Set them aside while you heat the pan. Grab a large skillet and place it on the stove. Add 2 tablespoons of unsalted butter to the pan. Turn the heat to medium-high. Wait until the butter melts and starts to sizzle. Do not let it brown. Carefully add the scallops to the hot pan. Place them in a single layer. Avoid overcrowding them. Let them sear for 2-3 minutes. You want a golden crust on the bottom. Now, gently flip the scallops. Add minced garlic, lemon zest, and the remaining butter. Let them cook for another 2-3 minutes. Use a spoon to baste the scallops with the melted butter. Just before you finish, squeeze fresh lemon juice over them. Toss them lightly in the pan. Finally, sprinkle with chopped parsley. Serve them right away, drizzled with the buttery sauce. Enjoy with lemon wedges on the side for extra zest. To get that golden crust, start with dry scallops. Pat them well with paper towels. This step helps remove moisture. Next, heat your pan until it's hot. Use medium-high heat and add butter. Wait until the butter gets foamy but not brown. Then, gently place the scallops in the pan. Avoid crowding them; they need space to sear. Cook for 2-3 minutes without moving them. Flip and sear the other side for the same time. The result will be a nice, crisp edge. To make the sauce extra creamy, use more butter. After flipping the scallops, add two tablespoons of butter. It helps create a rich sauce. You can stir in a splash of cream if you like. This will add a silky touch. The garlic and lemon will blend well, giving you great flavor. For an extra kick, add a bit of lemon zest at the end. This enhances the taste and makes it pop. One common mistake is cooking scallops over high heat. This can lead to burnt edges and raw centers. Always use medium-high heat for the best results. Another mistake is not patting the scallops dry. If they are wet, they will steam instead of sear. Avoid adding too many scallops to the pan. If they touch, they won't sear well. Lastly, remember to season them with salt and pepper. This simple step boosts the flavor significantly. Pro Tips Dry Scallops for a Perfect Sear: Make sure to thoroughly pat the scallops dry before cooking. Moisture will hinder the searing process and prevent a golden crust from forming. Use High-Quality Butter: Opt for unsalted, high-quality butter to enhance the flavor of the dish. It will make a significant difference in the richness of the garlic sauce. Don’t Overcrowd the Pan: Cook the scallops in batches if necessary. Overcrowding can cause them to steam instead of sear, resulting in a less desirable texture. Fresh Ingredients Matter: Use fresh lemon juice and zest, along with fresh parsley, to brighten the dish. Fresh ingredients will elevate the overall flavor and presentation. {{image_2}} You can enhance scallops with fresh herbs. Try using dill, chives, or basil. Each herb brings a unique flavor. Dill adds a hint of freshness. Chives offer a mild onion taste. Basil gives it a sweet, aromatic touch. Feel free to experiment and find your favorite mix. If you like heat, add some spice. A pinch of red pepper flakes works well. Mix them in with the garlic and lemon. This adds a nice kick. You can also use a splash of hot sauce for extra flavor. Adjust the spice level to match your taste. Scallops are not the only option. You can swap scallops for shrimp or chicken. Shrimp cooks quickly and pairs well with the same flavors. Chicken gives you a heartier meal. Just adjust cooking times as needed. Both options will taste great with the lemon and garlic. To store leftover scallops, cool them first. Place them in an airtight container. Seal it tightly to keep out air. Store the container in the fridge. They will stay fresh for up to two days. Make sure to label the container with the date. This helps you track freshness. When you are ready to reheat the scallops, do so gently. The best way to reheat them is in a pan. Add a little butter to the pan over low heat. Once the butter melts, add the scallops. Heat for about 2-3 minutes. Turn them carefully to avoid breaking. You can also use the microwave, but this may make them rubbery. If you use a microwave, heat in short bursts. You can freeze scallops if you have more than you need. Place them in a freezer-safe bag. Remove as much air as possible before sealing. Label the bag with the date. Scallops can be frozen for up to three months. When you are ready to use them, thaw in the fridge overnight. Avoid refreezing scallops after thawing. This keeps their texture and flavor intact. You can serve buttery lemon garlic scallops with many tasty sides. They pair well with creamy risotto or fluffy mashed potatoes. A fresh green salad adds a nice crunch. You might also try roasted asparagus or sautéed spinach for a healthy touch. For some extra flavor, serve with garlic bread or crusty baguette. These sides balance the rich scallops perfectly. Yes, you can use frozen scallops. Just remember to thaw them first. Place them in the fridge overnight or run them under cold water for faster thawing. Pat them dry before cooking. This helps achieve a good sear and keeps them juicy. Cooking frozen scallops may take a bit longer, so watch them closely. You can tell when scallops are done by their color and texture. Properly cooked scallops should be opaque and firm, not translucent. They should have a nice golden crust on the outside. Cook them for about 2-3 minutes on each side. If they feel springy to the touch, they're cooked just right. Enjoy your dish! This article covered everything you need to know about cooking scallops. We discussed important ingredients, how to prep and cook them, and tips for great results. Remember, using fresh scallops makes a big difference. Don’t skip the optional add-ins for extra flavor. Keep these steps in mind for a tasty meal. With practice, you can master this dish. Enjoy experimenting with different herbs and spice levels. Cooking scallops can be fun and rewarding. Happy cooking!$

Buttery Lemon Garlic Scallops

Deliciously seared scallops in a buttery lemon garlic sauce, perfect for a quick and elegant meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine Seafood

Servings 4

Calories 250 kcal

Ingredients

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

Instructions

Prepare the Scallops: Start by ensuring your scallops are completely dry. Pat them with paper towels and season both sides with salt and pepper. This will help achieve a nice sear.
Heat the Pan: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Allow it to become sizzling but not browned.
Sear the Scallops: Once the butter is hot, add the scallops to the pan in a single layer, ensuring they don’t touch each other. Sear for about 2-3 minutes until they form a lovely golden crust on the bottom.
Flip and Add Flavor: Carefully flip the scallops and add the minced garlic, lemon zest, and the remaining 2 tablespoons of butter to the pan. Cook for an additional 2-3 minutes, spooning the melted butter and garlic over the scallops as they cook.
Finish with Lemon: Just before removing from the heat, squeeze the fresh lemon juice over the scallops and sprinkle with chopped parsley. Give them a gentle toss in the pan to mix everything together.
Serve: Plate the scallops immediately, drizzling the buttery garlic sauce over them. Garnish with extra parsley and serve with lemon wedges on the side for an extra zesty kick.

Notes

Serve on a beautiful white plate for contrast, and garnish with microgreens and lemon slices for an elegant touch.

Keyword butter, garlic, lemon, scallops, seafood