Lemon Garlic Butter Scallops

$To make Lemon Garlic Butter Scallops, you need: - 1 lb sea scallops, patted dry - 4 tablespoons unsalted butter - 2 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 1 lemon - Salt and pepper, to taste - Fresh parsley, chopped, for garnish You can tweak the recipe with these options: - Use shrimp instead of scallops for a different taste. - Swap out garlic for shallots for a milder flavor. - Add a pinch of red pepper flakes for heat. - Use lemon juice from a bottle if fresh is not available. Here are some tools that will help you: - A large skillet for searing the scallops - A sharp knife for mincing garlic - A cutting board for prepping ingredients - A spatula for flipping scallops without breaking them - A citrus zester or grater for lemon zest These ingredients and tools make the process simple and fun. Enjoy cooking! {{ingredient_image_1}} To start, gather all your ingredients. You need: - 1 lb sea scallops, patted dry - 4 tablespoons unsalted butter - 2 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 1 lemon - Salt and pepper, to taste - Fresh parsley, chopped, for garnish Patting the scallops dry helps them sear well. This step makes a golden crust. Next, season the scallops with salt and pepper. Ensure both sides are coated. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Let the butter melt and foam. This is important for flavor. When the skillet is hot, carefully place the scallops in a single layer. Don’t overcrowd the pan; it can lower the heat. Sear the scallops for 2-3 minutes without moving them. You want a golden crust. Turn them over and cook for another 2 minutes. They should feel firm when done. Remove them from the skillet and set aside. In the same skillet, add minced garlic. Sauté it for about 30 seconds until it smells great. Add in the lemon zest and juice, scraping any bits off the bottom. This adds depth to your sauce. Stir in the remaining butter until it melts. Return the scallops to the skillet. Gently toss them in the lemon garlic butter. Heat them for one more minute to warm through. For a beautiful presentation, arrange the scallops on a plate. Drizzle the lemon garlic butter sauce over them. Add a lemon wedge for color. Sprinkle fresh chopped parsley on top. It adds a nice touch and freshness. Enjoy your meal right away for the best taste! To get a great sear, start with dry scallops. Pat them dry with a paper towel. This step helps them brown well. Heat your skillet until it’s hot. You want oil and butter to bubble but not burn. Place scallops in the pan without crowding. This lets them cook evenly. Sear for 2-3 minutes and do not move them. Flip and cook for another 2 minutes. You’ll see a nice golden crust when done. You can boost flavor with herbs and spices. Try adding fresh thyme or rosemary for a twist. A pinch of red pepper flakes brings heat. Lemon zest adds brightness, enhancing the dish. You can also finish with a sprinkle of sea salt for crunch. Feel free to mix in fresh herbs like parsley or chives for a fresh taste. A few mistakes can ruin your scallops. First, don't overcrowd the pan. This leads to steaming instead of searing. Second, avoid using wet scallops. They won’t brown well if they are wet. Lastly, don’t overcook them. Scallops should be firm and slightly translucent in the center. Cook them just until they are opaque. This keeps them tender and juicy. Pro Tips Pat the Scallops Dry: Make sure to pat the scallops dry before cooking to ensure a perfect sear and prevent steaming. Don’t Overcrowd the Pan: Cook the scallops in batches if necessary to maintain high heat and achieve that golden crust. Use Fresh Ingredients: Fresh garlic and lemon will enhance the flavors significantly compared to dried or bottled alternatives. Garnish for Color: Fresh parsley not only adds a pop of color but also a fresh flavor that complements the dish beautifully. {{image_2}} You can swap out the butter and use ghee or coconut oil. Ghee gives a nutty flavor. Coconut oil adds a hint of sweetness. Both work well with the scallops. You can also try using flavored oils, like lemon-infused olive oil. This will enhance the citrus taste. Serve the scallops with garlic bread or a fresh salad. A side of asparagus or green beans pairs nicely, too. You might add rice or quinoa for a filling meal. A light pasta with lemon and herbs complements the dish well. For drinks, try a crisp white wine or sparkling water with lemon. To make this dish gluten-free, ensure your side dishes are gluten-free too. If you need a dairy-free option, replace the butter with vegan butter or olive oil. This keeps the flavor while accommodating dietary needs. Always check labels for hidden gluten or dairy in packaged items. To store leftover scallops, first let them cool down. Place them in an airtight container. Make sure to add the lemon garlic butter sauce. This helps keep the scallops moist. Store the container in the fridge. Eat the leftovers within two days for best taste. When reheating scallops, use low heat. You can use a skillet or microwave. If using a skillet, add a little butter or oil. Heat gently to avoid overcooking. For the microwave, cover the scallops with a damp paper towel. Heat in short bursts, checking often. This keeps the scallops tender. While it is possible to freeze scallops, it’s best to avoid it. Freezing can change their texture. If you must freeze them, place the scallops in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Use them within three months. Thaw in the fridge overnight before cooking. You can tell when scallops are cooked by looking for a golden crust. They should feel firm to the touch. Cook them for about 2-3 minutes on one side, then flip. After flipping, cook for another 2 minutes. The scallops should be opaque in color and no longer translucent. Yes, you can use frozen scallops. Make sure to thaw them completely before cooking. Pat them dry to remove excess moisture. This helps achieve a nice sear. Cooking frozen scallops directly can lead to steam instead of a good sear. A crisp white wine pairs nicely with these scallops. Try a Sauvignon Blanc or a Pinot Grigio. These wines enhance the lemon and garlic flavors. They also balance the richness of the butter. Enjoying a chilled glass will elevate your meal experience. Lemon Garlic Butter Scallops are simple yet delicious. We discussed ingredients, tools, and cooking steps. Remember to sear the scallops well for that tasty crust. Don’t overlook flavoring with herbs for an extra boost. You can also switch ingredients based on your needs, like making it gluten-free. Store leftovers properly to enjoy them later. With a few tips, you can avoid common mistakes and impress anyone. Now, go ahead and try this recipe for an easy yet fancy dish!$

A delicious seafood dish featuring seared scallops in a zesty lemon garlic butter sauce.

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Prep Time 10

Cook Time 10

Total Time 20

Ingredients

1 lb sea scallops, patted dry
4 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1 whole lemon, zest and juice
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Allow the butter to melt and foam slightly.
Season the scallops with salt and pepper on both sides. Once the skillet is hot and the butter is bubbling, carefully add the scallops in a single layer, making sure not to overcrowd the pan.
Sear the scallops for about 2-3 minutes on one side without moving them until they have a golden crust. Flip and cook for an additional 2 minutes until cooked through and firm to the touch. Remove scallops from the skillet and set aside on a plate.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Then add in the lemon zest and juice, scraping any fond from the bottom of the pan. Stir in the remaining 2 tablespoons of butter and mix until melted and combined.
Return the scallops to the skillet, gently tossing to coat in the lemon garlic butter sauce. Cook for an additional minute to heat through.
Remove from heat and garnish with fresh chopped parsley. Serve immediately.

Notes

Arrange the scallops on a plate and drizzle the lemon garlic butter sauce over them. Add a lemon wedge and sprinkle with extra parsley for a pop of color.

Keyword butter, garlic, lemon, scallops, seafood