Lemon Garlic Butter Scallops stand as a testament to the elegance and simplicity of seafood cuisine. This dish, known for its rich flavors and quick preparation time, has become a favorite among seafood lovers and gourmet cooks alike.
Welcome to our culinary haven where we transform simple ingredients into gourmet delights. Today, we’re diving into the elegance of Lemon Garlic Butter Scallops, a dish that promises to elevate any meal in just 10 minutes. Perfect for impressing guests at a dinner party or indulging in a luxurious weeknight dinner, these scallops are a testament to the magic that can happen when fresh seafood meets aromatic garlic, zesty lemon, and rich butter.
Why You’ll Love this Recipe:
- Quick and Easy: Ready in just 10 minutes, this recipe is perfect for busy weeknights or last-minute dinner parties.
- Impressive: The combination of golden seared scallops with a flavorful lemon garlic butter sauce is sure to impress any guest.
- Versatile: Serve these scallops over rice, pasta, garlic bread, or steamed vegetables for a complete meal.
- Healthy: Scallops are a great source of protein, vitamins, and minerals, making this dish as nutritious as it is delicious.
Ingredients
- 2 Tablespoons olive oil
- 1 1/4 pounds (600 grams) scallops
- 3 tablespoons unsalted butter, divided
- 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
- Salt and fresh ground black pepper to taste
- 1/4 cup dry white wine or broth
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
Directions
- Prepare the Scallops: If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Sear the Scallops: Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan (work in batches if needed). Season with salt and pepper to taste and fry for 2-3 minutes on one side until a golden crust forms underneath. Flip and fry again for 2 minutes until crisp, lightly browned, and cooked through (opaque). Remove from skillet and transfer to a plate.
- Make the Sauce: Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add the garlic and cook until fragrant (1 minute). Pour in wine (or broth) and bring to a simmer for 2 minutes or until the wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
- Combine and Serve: Remove the pan from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley. Serve over rice, pasta, garlic bread, or steamed vegetables.
Kitchen Equipment Needed
- Large pan or skillet
- Spatula or tongs
- Measuring spoons
- Knife and cutting board
- Paper towels
Tips and Shortcuts
- Thawing Scallops: For quicker thawing, place scallops in a sealed plastic bag and submerge in cold water for about 15-20 minutes.
- Cooking in Batches: To avoid overcrowding the pan, cook scallops in batches. Overcrowding can lead to steaming instead of searing, which affects texture.
- Wine Substitution: If you prefer not to use wine, chicken or vegetable broth works just as well and adds a different layer of flavor.
Recipe Variations
- Spicy Twist: Add a pinch of red pepper flakes to the garlic for a spicy kick.
- Herb Infusion: Experiment with different herbs like thyme or rosemary for a unique flavor profile.
- Citrus Mix: Combine lemon juice with a splash of orange or lime juice for a citrusy burst.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the scallops.
Food and Drink Pairings
- Wine: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the delicate flavors of the scallops.
- Side Dishes: Serve with a light salad, roasted asparagus, or creamy mashed potatoes for a balanced meal.
Frequently Asked Questions (FAQ)
Q: Can I use frozen scallops directly without thawing?
A: It’s best to thaw scallops first for even cooking and better texture. Thawing also allows you to remove the side muscle more easily
Q: What type of scallops should I use?
A: Sea scallops are preferred for this recipe due to their larger size and sweeter flavor compared to bay scallops.
Q: Can I use salted butter instead of unsalted butter?
A: Yes, but be mindful of the additional salt content and adjust the seasoning accordingly.
More Recipe Suggestions:
Bacon-Wrapped Maple Glazed Scallops
Scallops with Herb Brown Butter over Polenta
Pan Seared Scallops with Lemon Caper Sauce
Lemon Garlic Butter Scallops
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 1/4 pounds (600 grams) scallops
- 3 tablespoons unsalted butter divided
- 4 –5 large garlic cloves minced (or 1 1/2 tablespoons minced garlic)
- Salt and fresh ground black pepper to taste
- 1/4 cup dry white wine or broth
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
Instructions
- If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust form underneath), then flip and fry again for 2 minutes until crisp, lightly browned, and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
- Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
- Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.
- Serve over rice, pasta, garlic bread, or steamed vegetables (cauliflower, broccoli, zucchini noodles).
