Seared Lemon Garlic Butter Scallops Recipe

Introduction

Seared Lemon Garlic Butter Scallops are a quick and elegant seafood dish perfect for any occasion. With a golden crust and a flavorful lemon garlic butter sauce, these scallops are sure to impress and satisfy your craving for something light yet indulgent.

Ingredients

• 2 Tablespoons olive oil
• 1 1/4 pounds scallops
• 3 tablespoons unsalted butter (divided)
• 4-5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon ground black pepper (to taste)
• 1/4 cup dry white wine (or broth)
• 2 tablespoons lemon juice
• 1/4 cup parsley (chopped)

Instructions

1. Step 1: If scallops are frozen, thaw them in cold water. Remove the side muscle if attached, then pat dry thoroughly with paper towels.
2. Step 2: Heat olive oil in a large skillet over medium-high heat until hot and sizzling. Add scallops in a single layer without overcrowding; work in batches if necessary.
3. Step 3: Season scallops with salt and pepper. Cook for 2-3 minutes on one side until a golden crust forms, then flip and cook for another 2 minutes until cooked through and lightly browned. Remove scallops and set aside.
4. Step 4: In the same skillet, melt 2 tablespoons of butter, scraping up browned bits. Add garlic and cook until fragrant, about 1 minute.
5. Step 5: Pour in white wine or broth and simmer for 2 minutes until reduced by half. Stir in remaining tablespoon of butter and lemon juice.
6. Step 6: Remove the skillet from heat and return scallops to warm through. Sprinkle with chopped parsley.
7. Step 7: Serve scallops over rice, pasta, garlic bread, or steamed vegetables like cauliflower, broccoli, or zucchini noodles.

Tips & Variations

• Patting scallops very dry is key to getting a perfect sear with a golden crust.
• Use fresh lemon juice for the best bright flavor in the sauce.
• Swap white wine with chicken or vegetable broth for a non-alcoholic option.
• For a richer sauce, add a splash of heavy cream before stirring in the butter and lemon juice.
• Serve with crusty bread to soak up the delicious garlic butter sauce.

Storage

Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent overcooking, or enjoy cold in a salad. Avoid microwaving as scallops can become rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, frozen scallops work well. Just be sure to thaw them completely in cold water and pat dry before cooking to ensure a good sear.

What should I serve with lemon garlic butter scallops?

These scallops pair wonderfully with rice, pasta, garlic bread, or steamed vegetables like broccoli, cauliflower, or zucchini noodles for a light meal.

Seared Lemon Garlic Butter Scallops Recipe

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Seared Lemon Garlic Butter Scallops is a quick and elegant seafood dish featuring perfectly seared scallops in a rich garlic butter sauce with a zesty lemon finish. This recipe delivers a delightful combination of tender, juicy scallops with a crisp golden crust, enhanced by the flavors of garlic, white wine, and fresh parsley. Ideal for a weeknight dinner or special occasion, it pairs beautifully with rice, pasta, or steamed vegetables.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood

• 1 1/4 pounds scallops

Oils & Fats

• 2 Tablespoons olive oil
• 3 tablespoons unsalted butter (divided)

Seasonings

• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon ground black pepper (to taste)
• 4–5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic)

Liquids

• 1/4 cup dry white wine (or broth)
• 2 tablespoons lemon juice

Herbs

• 1/4 cup parsley (chopped)

Instructions

1. Prep the scallops: If scallops are frozen, thaw them in cold water. Remove the side muscle if attached, then thoroughly pat the scallops dry using paper towels to ensure a good sear.
2. Heat the pan: Place a large pan or skillet over medium-high heat and add the olive oil. Heat until the oil is hot and sizzling, indicating it’s ready for searing.
3. Sear the scallops: Arrange scallops in a single layer without overcrowding the pan. Season with salt and pepper. Fry for 2-3 minutes on one side until a golden crust forms, then flip and cook for an additional 2 minutes until scallops are crisp, lightly browned, and opaque inside. Remove scallops and transfer to a plate.
4. Prepare the garlic butter sauce: In the same pan, melt 2 tablespoons of butter, scraping up any browned bits left by the scallops. Add the minced garlic and cook until fragrant, about 1 minute.
5. Add wine and reduce: Pour in the white wine or broth and bring the mixture to a simmer. Let it reduce by about half, approximately 2 minutes. Stir in the remaining tablespoon of butter and the lemon juice to finish the sauce.
6. Combine and garnish: Remove the pan from heat and return the scallops to the pan to warm through slightly. Sprinkle chopped parsley over the dish for freshness.
7. Serve: Serve the seared scallops with lemon garlic butter sauce over your choice of rice, pasta, garlic bread, or steamed vegetables like cauliflower, broccoli, or zucchini noodles for a complete meal.

Notes

• Ensure scallops are patted very dry before cooking to achieve a perfect golden sear.
• Do not overcrowd the pan when searing scallops, as this can cause steaming instead of crisping.
• Substitute dry white wine with chicken broth or vegetable broth if preferred or to avoid alcohol.
• For extra flavor, try adding a pinch of red pepper flakes to the garlic butter sauce.
• Serve immediately for the best texture and flavor as scallops can become rubbery if overcooked or left sitting too long.

Keywords: Seared scallops, lemon garlic butter scallops, seafood recipe, quick scallop recipe, pan-seared scallops, garlic butter sauce, easy seafood dinner