Scallops have always held a special place in my heart, reminding me of summer vacations by the coast with my family. One memory that stands out is a trip to Maine where we stayed in a charming seaside cottage. Every evening, as the sun dipped below the horizon, we would stroll to the local market, drawn by the fresh seafood displayed on ice. It was during one of these visits that I first encountered seared scallops, their golden crusts and delicate flavor forever etching a place in my culinary repertoire.
Today, I’m excited to share a recipe that brings those coastal memories to life: Garlic Lemon Butter Seared Scallops. This dish is a perfect blend of simplicity and elegance, making it an ideal choice for a special dinner or a quick weeknight meal. The key to achieving the perfect sear lies in drying the scallops thoroughly and ensuring your pan is adequately heated.
In this recipe, the scallops are first seared to create a beautiful, caramelized crust. They are then bathed in a fragrant sauce made from butter, garlic, and freshly squeezed lemon juice, which adds a bright and zesty note to the dish. A sprinkle of fresh parsley not only enhances the flavor but also adds a touch of color, making the dish as visually appealing as it is delicious.
For those who enjoy experimenting, this recipe is wonderfully versatile. You might consider adding a splash of white wine to the sauce for a slightly different depth of flavor. Alternatively, a pinch of red pepper flakes can introduce a subtle heat, balancing the richness of the butter. If you prefer a herbaceous twist, replacing parsley with fresh basil or thyme can provide a delightful variation.
Whether you’re new to cooking scallops or a seasoned pro, Garlic Lemon Butter Seared Scallops are sure to impress. They’re quick to prepare, bursting with flavor, and perfect for any occasion. Gather your ingredients, fire up the stove, and let’s bring a taste of the seaside to your table.
Preparing Garlic Lemon Butter Seared Scallops
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Ingredients
- 1 1/4 pounds sea scallops (side muscles removed)
- 1 to 2 garlic cloves (minced)
- 2 teaspoons fresh parsley or other herbs (chopped)
- 2 tablespoons fresh lemon juice
- Salt and black pepper (to taste)
- 1 1/2 tablespoons olive or canola oil
- 3 tablespoons butter
Directions
- Pat the sea scallops dry with paper towels to ensure a proper sear. Lightly sprinkle them with sea salt.
- In a large sauté pan or cast iron skillet, heat the olive oil and one tablespoon of butter over medium-high heat until it is almost smoking. Place the scallops in the pan without crowding them and sear for about 1 1/2 to 2 minutes on each side until they have a golden crust. If needed, cook in batches to avoid overcrowding. Transfer the scallops to a plate once done.
- Clean the skillet and melt the remaining two tablespoons of butter over low heat. Sauté the minced garlic in the butter until it becomes fragrant, about one minute. Pour in the lemon juice.
- Return the seared scallops to the skillet, warming them gently in the garlic lemon butter sauce for 1 to 2 minutes. Turn the scallops to coat them evenly with the sauce. Season with chopped parsley, salt, and black pepper to taste. Serve immediately.
Storing Suggestions:
Store any leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking.
FAQs:
What is the best way to ensure a good sear on scallops?
To ensure a good sear on scallops, make sure they are very dry before cooking. Pat them with paper towels to remove excess moisture. Also, avoid overcrowding the pan, as this can cause steaming instead of searing.
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking to ensure they sear properly.
What can I use as a substitute for fresh lemon juice?
If you don’t have fresh lemon juice, you can use bottled lemon juice, though the flavor might not be as vibrant. Alternatively, you could use lime juice for a slightly different but still delicious flavor.
How do I know when the scallops are done cooking?
Scallops are done cooking when they have a golden-brown crust on each side and are opaque all the way through. Be careful not to overcook them, as they can become tough and rubbery.
Can I make the garlic lemon butter sauce ahead of time?
While it’s best to make the sauce fresh, you can prepare it ahead of time and store it in the refrigerator. Reheat gently before adding the scallops to avoid breaking the sauce.
What herbs can I use instead of parsley?
You can use other fresh herbs such as basil, chives, or dill. Each herb will impart a unique flavor, so feel free to experiment according to your preference.
Garlic Lemon Butter Seared Scallops
Ingredients
- 1 1/4 pounds sea scallops side muscles removed
- 3 tablespoons butter
- 1 1/2 tablespoons olive or canola oil
- 2 tablespoons lemon juice freshly squeezed
- 1 to 2 garlic cloves minced
- 2 teaspoons fresh parsley or other herbs chopped
- Salt and black pepper to taste
Instructions
- Preparation of Scallops: Pat the scallops dry using paper towels to ensure a good sear. Lightly season them with sea salt.
- Cooking Process: Heat the olive oil and one tablespoon of butter in a large sauté pan or cast iron skillet over medium-high heat until almost smoking but not burning. Carefully place the scallops in the hot pan, ensuring they are not crowded, and sear for about 1 1/2 to 2 minutes on each side until a golden crust forms. If necessary, cook in batches to avoid overcrowding. Transfer the cooked scallops to a plate.
- Sauce Preparation: Wipe the skillet clean and add the remaining two tablespoons of butter over low heat. Cook the minced garlic in the butter until fragrant, about one minute. Add the lemon juice to the skillet.
- Final Cooking Stage: Return the seared scallops to the skillet, warming them gently in the garlic lemon butter for 1 to 2 minutes, turning them to coat evenly in the sauce. Season with chopped parsley, salt, and black pepper to taste. Serve immediately for the best experience.
