Buttery Lemon Garlic Scallops

$- 1 pound large sea scallops - 4 tablespoons unsalted butter - 3 cloves garlic - Zest and juice of 1 lemon - Fresh parsley - Salt and black pepper I love using fresh ingredients for my Buttery Lemon Garlic Scallops. These scallops are the star of the dish. They need to be large and fresh for the best taste. Next, I use unsalted butter. It gives the scallops a rich, creamy flavor. I divide the butter into parts to use at different times during cooking. Garlic is a must. It adds a savory touch that pairs well with the scallops. I finely mince the garlic to release its flavor. The zest and juice of one lemon are vital. They add brightness and freshness, making the dish pop. I always use fresh lemon for the best taste. Fresh parsley not only looks great but also adds a burst of flavor. I chop it finely before adding it to the dish. Finally, I season with salt and black pepper. These simple ingredients enhance the natural flavors of the scallops. Using quality ingredients is key. They make the dish delicious and enjoyable for everyone. {{ingredient_image_2}} To start, I ensure the scallops are dry. This is very important for a great sear. Use paper towels to pat them dry thoroughly. Next, I season both sides with salt and freshly cracked black pepper. This simple step helps build a nice golden crust. In a large, non-stick skillet, I melt 2 tablespoons of unsalted butter over medium-high heat. I watch closely as it melts, wanting it hot but not browned. Once the butter is ready, I place the scallops in the hot skillet. It's best to lay them in a single layer, making sure they do not touch. I let them sear undisturbed for about 2-3 minutes. This helps them develop a rich golden crust. After 2-3 minutes, I gently flip each scallop with tongs. At this point, I add the minced garlic, lemon zest, and the remaining 2 tablespoons of butter to the pan. I cook for another 2-3 minutes, using a spoon to baste the scallops with the bubbling garlic butter. This step makes the scallops even more flavorful. Just before I take the scallops off the heat, I squeeze fresh lemon juice over them. I also sprinkle the chopped parsley on top. I toss gently in the pan to mix the flavors while keeping the scallops whole. To serve, I transfer the scallops onto plates right away. I drizzle the buttery garlic sauce over the top. For a nice finishing touch, I add more chopped parsley and serve with lemon wedges on the side. To get that golden crust, start by drying your scallops. Wet scallops won’t sear well. Use paper towels to pat them dry before cooking. This step is key for a great texture. Next, focus on pan temperature. Use a large, non-stick skillet and heat it on medium-high. Add butter and wait until it is sizzling but not brown. The right heat helps the scallops sear perfectly. If you don’t have fresh parsley, consider using basil or cilantro. Both add a nice touch to the dish. You could also try chives or thyme for a different flavor. To boost the taste even more, think about adding spices. A pinch of paprika can add warmth. For a kick, try a dash of chili flakes. Pair your scallops with fresh sides. A simple salad with greens and a light vinaigrette works well. Roasted veggies or garlic mashed potatoes are great too. For wine, I suggest a crisp white wine. A Sauvignon Blanc or a Pinot Grigio complements the dish nicely. Enjoy your meal with a refreshing drink! Pro Tips Patience is Key: Allow the scallops to sear undisturbed for the full 2-3 minutes; flipping too early can prevent that perfect golden crust. Temperature Matters: Ensure your skillet is properly heated before adding the scallops; a hot pan is essential for that ideal sear. Fresh Ingredients: Use fresh garlic and lemon juice for the best flavor; their brightness elevates the dish significantly. Basting Technique: Baste the scallops with the garlic butter while cooking; this adds moisture and infuses them with rich flavor. {{image_4}} You can change the flavor of your buttery lemon garlic scallops by adding different spices. Try adding paprika for a smoky touch or chili flakes for some heat. Both spices make the dish pop. You can also explore using different citrus fruits. Lime or orange zest adds a nice twist while keeping that fresh taste. Scallops are versatile and can be served in many ways. One great option is to serve them over pasta. The buttery sauce pairs perfectly with any noodle. You can also add the scallops to a fresh salad. They enhance flavors and add protein, making your salad heartier and more satisfying. If you need gluten-free options, you can still enjoy scallops. Just ensure your pasta or any sides are gluten-free. For those avoiding dairy, you can substitute butter with olive oil or a vegan butter alternative. This keeps the dish rich and flavorful without compromising your dietary needs. Store leftover scallops in an airtight container. This keeps them fresh and prevents any strong odors from other foods. Make sure to cool them to room temperature before sealing. In the fridge, scallops last about 1 to 2 days. The sooner you eat them, the better their taste and texture. To freeze scallops, first, lay them out on a baking sheet in a single layer. This helps them freeze evenly. Cover them with plastic wrap and place them in the freezer for about 1 hour. Once frozen, transfer them to a freezer bag. Remove as much air as possible to avoid freezer burn. They can stay frozen for up to 3 months. To thaw, place the scallops in the fridge overnight. This method is best for keeping their texture. You can also thaw them quickly in cold water for about 30 minutes. Once thawed, cook them right away. Reheat in a pan over medium heat for about 2 minutes per side to maintain their buttery goodness. The ideal cooking time for perfect scallops is about 4 to 6 minutes. You should cook them for 2 to 3 minutes on one side until they turn golden brown. Then, flip them and cook for another 2 to 3 minutes. Scallops cook quickly, so watch them closely. Overcooking makes them tough. Rubbery scallops often come from cooking them too long or using wet scallops. Always pat your scallops dry with paper towels before cooking. This step helps achieve a nice sear. Also, make sure your pan is hot enough before adding the scallops. If they touch each other, they won't sear well. Yes, you can use frozen scallops. However, you need to thaw them first. Place them in the fridge overnight or run them under cold water for about 30 minutes. After thawing, pat them dry like fresh scallops. Cooking times may vary slightly, so check for that golden color and tender texture. You now have all the steps to cook perfect sea scallops. Remember, drying the scallops is key to a nice sear. Season them well and use fresh ingredients for the best flavor. You can also play with herbs and sides to match your taste. Don’t forget to store any leftovers correctly. Cooking scallops can be simple yet fancy. Enjoy impressing your friends and family with this dish!$

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, thoroughly patted dry
4 tablespoons unsalted butter, divided
3 cloves garlic, finely minced
1 large lemon, zest
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley, finely chopped
to taste salt and freshly cracked black pepper
for serving lemon wedges

Instructions

Prepare the Scallops: Begin by ensuring your scallops are completely dry to promote a beautiful sear. Use paper towels to pat them dry thoroughly, then season both sides generously with salt and freshly cracked black pepper. This step is crucial for achieving that perfectly golden crust.
Heat the Pan: In a large, non-stick skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Keep an eye on it as it melts; you want it to become sizzling hot but not browned. This will ensure the scallops sear beautifully without burning.
Sear the Scallops: Carefully place the scallops in the hot skillet in a single layer, making sure they don’t touch each other. Allow them to sear undisturbed for about 2-3 minutes, until they develop a rich golden crust on the bottom.
Flip and Add Flavor: Gently flip each scallop using tongs, and add the minced garlic, lemon zest, and the remaining 2 tablespoons of butter to the pan. Cook for an additional 2-3 minutes, using a spoon to baste the scallops with the bubbling garlic butter as they cook, enhancing their flavor.
Finish with Lemon: Just before removing the scallops from heat, squeeze fresh lemon juice over them and sprinkle with the chopped parsley. Toss gently in the pan to incorporate the flavors while still maintaining the integrity of the scallops.
Serve: Transfer the scallops onto plates promptly to enjoy their freshness, drizzling the delicious buttery garlic sauce over the top. For added elegance, garnish with additional chopped parsley and serve with lemon wedges on the side for a refreshing zest.

Notes

Consider serving the scallops on a classic white plate to highlight their golden color. For an elegant touch, garnish with vibrant microgreens and a few lemon slices that can also be used for an added zesty flavor.

Keyword butter, garlic, lemon, scallops, seafood