Lemon Butter Garlic Scallops

$- 1 pound sea scallops, patted dry - 4 tablespoons unsalted butter - 4 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - 2 tablespoons fresh parsley, chopped - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Lemon wedges for serving When you gather your ingredients, focus on quality. Fresh sea scallops make a big difference. Look for plump, dry scallops for the best texture. Unsalted butter gives you control over the salt level, while fresh garlic adds a rich flavor. Don't skip the lemon juice or zest; they brighten the dish. Fresh parsley is a must for color and taste, and red pepper flakes can add a nice kick if you like heat. Lastly, the lemon wedges serve as a tasty garnish that brightens up your plate. {{ingredient_image_1}} - Patting Dry: Start by patting the scallops dry with paper towels. This step is key. A dry surface helps them sear well. If they are wet, they will steam instead of sear. You want a nice, golden crust. - Searing the Scallops: Heat a large skillet on medium-high heat. Add 2 tablespoons of butter and let it melt until it sizzles. Place the scallops in a single layer in the skillet. Cook them for 2-3 minutes. Don’t touch them! This lets them form a beautiful crust. Flip the scallops carefully and cook for another 2-3 minutes. They should be opaque and firm. Remove them from the pan and set aside. - Melting Butter and Sautéing Garlic: In the same skillet, lower the heat to medium. Add the other 2 tablespoons of butter. Once it melts, add minced garlic. Sauté for about 1 minute. You want the garlic fragrant but not brown. - Combining Lemon and Seasonings: Next, stir in the lemon zest and juice. If you like spice, add red pepper flakes. Let the sauce simmer for a minute. This lets the flavors blend well. - Coating Scallops in Sauce: Return the seared scallops to the skillet. Gently coat them in the lemon butter garlic sauce. Season with salt and pepper to taste. - Plating Suggestions: For a nice presentation, plate the scallops on a bed of cooked quinoa or zucchini noodles. Drizzle the lemon garlic sauce over them. Garnish with lemon wedges and chopped parsley for a pop of color. - Importance of Drying Scallops: Patting the scallops dry is key. If they are wet, they won't sear well. A dry surface helps them form a nice crust. The golden color adds flavor and visual appeal. - Cooking Temperature Tips: Use medium-high heat for cooking. This temperature helps to sear the scallops quickly. If the heat is too low, they will steam instead of sear. You want that crispy outside and tender inside. - Substituting Ingredients: You can use ghee instead of butter. This adds a nutty flavor. Olive oil works too, but it won't give the same richness. Experiment with different fats to find your favorite. - Adding Heat with Red Pepper Flakes: For a bit of spice, add red pepper flakes. They give a nice kick to the dish. Just a teaspoon can change the flavor. Adjust the amount based on your taste. - Recommended Side Dishes: Serve with a light side. Cooked quinoa or zucchini noodles pair well. They soak up the sauce perfectly. A crisp salad can also balance the meal. - Garnishing Ideas: Finish with fresh parsley for color. Lemon wedges add brightness. A sprinkle of lemon zest can enhance the look and taste. Make your plate exciting and fun! Pro Tips Pat Dry for Perfect Sear: Ensure scallops are thoroughly dried with paper towels before cooking to achieve a beautiful golden crust. Use High Heat: Cooking scallops over medium-high heat allows for a quick sear, locking in moisture and flavor. Don’t Overcrowd the Pan: Cook scallops in a single layer without overcrowding to ensure they sear properly instead of steaming. Rest Before Serving: Allow scallops to rest for a minute after cooking to let the juices redistribute for the best texture. {{image_2}} You can swap scallops for shrimp or fish in this dish. Shrimp cooks fast and stays juicy. Fish like salmon or tilapia works well too. Each protein brings its own flavor. Adjusting cooking times is key. Shrimp will take about 2-3 minutes per side. Fish may need 4-5 minutes per side, depending on thickness. Always check for doneness by looking for firm texture. Want to add some zing? Try adding citrus zest like lime or orange. This gives a fresh twist to the dish. You can also use herbs like thyme or basil. These herbs enhance the flavor and make it more aromatic. Sprinkle them in while cooking the garlic for the best taste. For gluten-free options, check labels on all ingredients. Most items in this recipe are already gluten-free. If you want a low-carb substitute, serve scallops with spiralized veggies instead of pasta or rice. Zucchini noodles or cauliflower rice are great choices. This keeps the dish light and healthy. - Storing Leftovers: Place leftover scallops in an airtight container. They will stay fresh for up to two days. Make sure to store them with their sauce for added flavor. - Reheating Tips: To reheat, warm scallops gently in a skillet over low heat. This keeps them tender. You can add a splash of lemon juice to keep the flavor bright. - Freezing Scallops: If you have extra scallops, you can freeze them. Place them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. They will last for about three months. - How to Thaw Safely: To thaw scallops, place them in the fridge overnight. If you're short on time, you can run cold water over the sealed bag. Avoid using hot water as it can cook them. - Understanding Freshness and Quality: Fresh scallops should smell like the ocean, not fishy. If they look dull or have a strong odor, they may not be good. Use fresh scallops within one to two days of purchase for the best taste. Fresh vs. Frozen Scallops: Fresh scallops often taste better. Look for firm, moist scallops with a sweet smell. If using frozen, choose ones that are flash-frozen right after catch. They can taste just as good if cooked well. Sourcing Tips: Buy scallops at a trusted seafood market. Ask where they come from. Check for sustainability labels. Knowing the source helps ensure quality. Cooked Scallops: It’s best to cook scallops fresh. They do not store well. If you have leftovers, eat them within a day. Reheat gently to avoid rubbery texture. Sauce Preparation: You can prepare the lemon butter garlic sauce ahead of time. Store it in the fridge for up to two days. Just reheat it gently before serving. Side Dish Ideas: Pair scallops with light sides like quinoa, zucchini noodles, or a fresh salad. These complement the rich flavors and keep your meal balanced. Wine Pairing Suggestions: A crisp white wine works great with scallops. Try a Sauvignon Blanc or Pinot Grigio. These wines enhance the dish’s lemony taste and fresh seafood flavor. In summary, this post covered how to prepare lemon butter garlic scallops. We explored key ingredients, like scallops and butter, as well as flavor enhancers like lemon zest. I provided step-by-step instructions, tips for perfect searing, and various serving ideas. Whether you add shrimp or different herbs, there’s room for creativity. Make sure to store leftovers properly to enjoy later. With these simple steps, you can serve a delicious meal that impresses everyone at your table.$

Lemon Butter Garlic Scallops

A delicious seafood dish featuring seared scallops in a buttery lemon-garlic sauce.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Seafood

Servings 4

Calories 250 kcal

Ingredients

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

Instructions

Start by ensuring the scallops are dry by patting them with paper towels. This will help achieve a nice sear.
In a large skillet, melt 2 tablespoons of butter over medium-high heat.
Once the butter is sizzling, add the scallops to the pan in a single layer. Cook for 2-3 minutes without moving them until they develop a gorgeous golden crust.
Flip the scallops carefully and cook for another 2-3 minutes until the scallops are opaque and firm to the touch. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant, being careful not to let the garlic brown.
Stir in the lemon zest, lemon juice, and red pepper flakes if using. Allow the sauce to simmer for another minute.
Return the scallops to the skillet, gently coating them with the buttery lemon-garlic sauce. Season with salt and pepper to taste.
Sprinkle fresh parsley over the scallops before serving.

Notes

Plate the scallops on a bed of cooked quinoa or zucchini noodles, drizzling the lemon garlic sauce over them. Garnish with lemon wedges and additional parsley for a pop of color.

Keyword butter, garlic, lemon, scallops, seafood