Lemon Garlic Butter Scallops

$- 1 pound sea scallops, patted dry - 4 tablespoons unsalted butter - 3 cloves garlic, minced - Juice and zest of 1 lemon - 1 tablespoon fresh parsley, chopped - Salt and pepper - Optional herbs for extra flavor - A fresh green salad - Creamy risotto - Steamed asparagus or broccoli The main ingredients for Lemon Garlic Butter Scallops are simple yet key to the dish. Sea scallops are the star. Their sweet and tender meat shines when cooked correctly. Unsalted butter adds a rich flavor and helps achieve a nice sear. Garlic brings aromatic depth, while lemon juice and zest brighten the dish. Fresh parsley adds a touch of color and freshness. For seasoning, salt and pepper are essential. They enhance the natural taste of the scallops. You can also add herbs like thyme or dill for extra flavor. When it comes to serving, consider pairing scallops with a fresh green salad. A creamy risotto balances the dish, while steamed asparagus or broccoli adds a nice crunch. These side dishes complement the scallops well, making your dinner truly delightful. To start, you want to make sure the scallops are dry. This step is very important. Drying helps them sear well. If they are wet, they will steam instead of sear. Use paper towels to pat them dry gently. Next, season the scallops with salt and pepper. This simple step adds flavor. You can also add some herbs if you like. Just a pinch will do! Now let's move to the fun part—cooking! First, melt two tablespoons of butter in a large skillet. Heat it over medium-high heat. You want the butter to foam but not burn. This will take just a minute or two. Once the butter is ready, place the scallops in the skillet. Lay them down gently without overcrowding the pan. Sear them for about two to three minutes. You want a nice golden crust. Don't move them around during this time. After they form that crust, it's time to flip. Gently turn the scallops and cook for another two to three minutes. They should look opaque when done. Remove them from the skillet and place them on a plate. In the same skillet, let's make the sauce! Add the remaining two tablespoons of butter and the minced garlic. Cook this for about 30 seconds. The garlic should smell great but not burn. Next, stir in the lemon juice and zest. Let it cook for another minute. This will create a bright and tasty sauce. Finally, add the seared scallops back into the skillet. Gently toss them in the sauce. This step brings all the flavors together. Now your dish is ready to impress! To get a nice crust on your scallops, control the heat. Start with medium-high heat. This helps the scallops cook evenly. If the pan is too cool, they won’t sear well. Use a cast-iron skillet or a heavy pan for the best results. Avoid overcrowding the pan. Cook the scallops in batches if needed. When too many scallops are in the pan, they steam instead of sear. This means no golden crust. For more depth, try adding herbs. Fresh thyme or dill can boost flavor. A pinch of red pepper flakes adds a nice kick. You can also mix lemon zest into the butter for extra zest. Quality butter matters. Use unsalted butter, as it lets you control salt levels. A high-quality butter will enhance the taste. It makes your sauce rich and creamy. Garnish with chopped parsley for color. Sprinkle it on just before serving. Add lemon wedges on the side. They look bright and fresh, and they add a nice touch. For an aesthetic plate, serve scallops on a bed of greens. Use arugula or spinach for a vibrant look. Drizzle the sauce artfully around the plate. This makes your dish more inviting and appealing. {{image_2}} You can swap scallops for shrimp or fish. Shrimp work well because they cook fast and soak up flavors. Use medium or large shrimp for the best texture. If you prefer fish, choose a firm type like cod or halibut. Cut the fish into thick pieces to keep it moist during cooking. You can add white wine or cream to the sauce. White wine gives a nice tang. Just pour a splash into the pan after cooking the garlic. Let it simmer and reduce before adding the lemon juice. If you want a richer taste, stir in some cream. This creates a velvety sauce that coats your protein. You can also try different citrus flavors. Orange or lime juice can brighten the dish. Zest from these fruits adds a unique twist. Just keep the lemon juice for a base, then mix in your chosen fruit. Grilling is another fun way to prepare scallops or fish. It adds a nice smoky flavor. Brush your protein with oil and season it well. Grill over medium heat for about 2-3 minutes on each side. Pan-searing is quick and easy, giving a nice crust. You can use the same lemon garlic sauce. Each method brings out different tastes and textures. Try both to see which one you like best! To store leftover Lemon Garlic Butter Scallops, follow these steps: - Place scallops in an airtight container. - Add some of the sauce to keep them moist. - Store in the fridge for up to two days. Keeping scallops fresh is key. The sauce will help keep the flavors intact. When you reheat scallops, you want to avoid overcooking them. Here’s how to do it right: - Use a skillet on low heat. - Add a bit of butter or oil for moisture. - Warm them for about two minutes on each side. This method keeps the scallops tender and flavorful. Avoid the microwave, as it can make them rubbery. If you want to freeze cooked scallops, follow these steps for the best results: - First, let the scallops cool completely. - Wrap them tightly in plastic wrap. - Place the wrapped scallops in a freezer-safe bag or container. Frozen scallops can last up to three months. When ready to eat, thaw them in the fridge overnight before reheating. This keeps them tasty and safe. You can tell when scallops are done by looking for a few signs. First, they should turn opaque, changing from a translucent look. Second, they will feel firm to the touch. Lastly, the edges should show a light golden crust. If you see these signs, your scallops are ready to eat! Yes, you can prep some parts ahead of time. You can clean and dry the scallops the day before. Store them in the fridge in an airtight container. However, it is best to cook them fresh for the best taste. The sauce can also be made in advance. Just reheat it gently when ready to serve. Pairing sides with scallops can enhance your meal. Here are some great options: - Light salad with mixed greens - Garlic mashed potatoes - Steamed asparagus or green beans - Rice pilaf with herbs - Quinoa salad with lemon and herbs These sides offer balance to the rich flavor of scallops. Enjoy your meal! This guide covered everything you need for perfect Lemon Garlic Butter Scallops. We discussed main ingredients like scallops and fresh parsley, key cooking steps, and good side dishes. Remember, drying and seasoning your scallops is key. Use quality butter for best flavor and control your cooking temperature. Whether you stick to the basics or try variations, you’ll impress anyone at your table. Enjoy your cooking, and make every meal a memorable one!$

Delight your taste buds with this easy Lemon Garlic Butter Scallops recipe! Perfectly seared scallops are tossed in a mouthwatering garlic lemon butter sauce that’s simple to make and irresistible. This dish is a quick dinner solution that impresses any guest. Ready in just 20 minutes, it’s the ultimate seafood delight.

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Ingredients

1 pound sea scallops, patted dry

4 tablespoons unsalted butter

3 cloves garlic, minced

Juice and zest of 1 lemon

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Lemon wedges for garnish

Instructions

Prepare the Scallops: Ensure the scallops are completely dry by patting them with paper towels. This will help them sear properly.

Heat the Butter: In a large skillet, melt 2 tablespoons of butter over medium-high heat until it starts to foam.

Sear the Scallops: Season the scallops with salt and pepper. Carefully place them in the skillet, ensuring not to overcrowd the pan. Sear for about 2-3 minutes without moving them, until they form a golden crust.

Flip the Scallops: Gently flip the scallops and cook for another 2-3 minutes until they are opaque and cooked through. Remove the scallops from the skillet and set them aside on a plate.

Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

Add Lemon: Stir in the lemon juice and zest, and let it cook for an additional minute.

Combine & Serve: Add the seared scallops back into the skillet and gently toss them in the garlic lemon butter sauce. Remove from heat.

Garnish: Sprinkle with fresh parsley and additional lemon zest for a pop of color and flavor. Serve with lemon wedges on the side.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3