There’s something magical about the first time you taste a perfectly seared scallop. It takes me back to a summer evening on the Maine coast, where the scent of the salty sea mingled with the savory aromas of a bustling seafood shack. I was on a family vacation, and we had just spent the day exploring rocky shorelines and hidden coves. That evening, as the sun dipped below the horizon, we gathered around a weathered wooden table, eager to savor the local catch of the day. The scallops, glistening with a buttery sheen, were cooked to golden perfection and served with a tangy lemon garlic sauce. It was a simple yet unforgettable meal, highlighting how the freshest ingredients and a bit of care can elevate a dish.
Inspired by that cherished memory, I wanted to recreate the experience at home. This Pan-Seared Butter Scallops recipe is a tribute to that special moment. It’s a celebration of the delicate, sweet flavor of scallops, enhanced with a rich, buttery garlic sauce. The beauty of this recipe lies in its simplicity—just a few minutes of cooking transforms these tender morsels into a gourmet delight. Each scallop is seared to a golden crust, revealing a tender, juicy center. The butter and garlic sauce adds a luxurious touch, while a splash of lemon juice brightens the dish with a burst of freshness.
This recipe is perfect for a quick weeknight dinner or a special occasion when you want to impress without spending hours in the kitchen. The technique is straightforward, but the results are impressive, making it a go-to favorite in our household. It’s one of those dishes that brings people together, sparking conversations and creating memories around the table.
So, whether you’re reliving a fond coastal memory or simply indulging in a sophisticated seafood dish, these Pan-Seared Butter Scallops are sure to make your meal memorable. Give it a try, and let the delightful flavors transport you to a sunny, seaside escape.
Making Pan-Seared Butter Scallops
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Ingredients
- 1 pound scallops
- 1 teaspoon kosher salt (adjust to taste)
- 2 tablespoons olive oil or avocado oil
- 5 tablespoons unsalted butter
- 3 cloves garlic, finely chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley or dill
Directions
- Begin by patting the scallops dry using paper towels. Season both sides with kosher salt.
- Heat a skillet over medium-high heat and pour in the oil. When the oil starts to shimmer, place the scallops in the pan.
- Cook the scallops for about 60 to 90 seconds per side until they develop a golden-brown crust. Flip them and cook the other side before removing from the skillet.
- In the same skillet, add the lemon juice, butter, and minced garlic. Stir the mixture while scraping the pan to combine the flavors as the butter melts.
- Pour the garlic butter sauce over the seared scallops. Garnish with fresh parsley or dill and serve right away!
Storing Suggestion
For best results, serve scallops immediately after cooking. If you need to store leftovers, place them in an airtight container and refrigerate for up to 1 day. Reheat gently to avoid overcooking.
Cooking Tips
Ensure scallops are dry before cooking to achieve a perfect sear. Use a well-heated pan to prevent sticking. Adjust the salt and lemon juice according to your taste preferences.
Serving Suggestions
Serve the scallops with a side of steamed vegetables or over a bed of fresh greens. A light white wine or a crisp, chilled glass of champagne pairs beautifully with this dish.
Ingredient Substitutions
If scallops are unavailable, you can use shrimp or sea bass as an alternative. For a dairy-free version, substitute the butter with a vegan alternative or additional olive oil.
Seasonal Variations
In the spring, pair the scallops with asparagus or peas. During the fall, consider adding a drizzle of pumpkin or butternut squash puree for a seasonal twist.
FAQ:
How do I know when scallops are done cooking?
Scallops are done when they are opaque and have a golden-brown crust. They should be firm to the touch but not rubbery.
Can I use frozen scallops for this recipe?
Yes, but be sure to thaw them completely and pat them dry before cooking to ensure a proper sear.
What can I use if I don’t have fresh herbs?
If fresh herbs are unavailable, you can use dried herbs, though the flavor might be less vibrant. Adjust the quantity to taste.
Can I make the garlic butter sauce ahead of time?
Yes, you can prepare the garlic butter sauce in advance. Store it in an airtight container in the refrigerator and reheat before serving.
How can I make this recipe spicier?
To add a bit of heat, consider incorporating a pinch of red pepper flakes or a dash of hot sauce into the garlic butter sauce.
What sides pair well with this dish?
Roasted vegetables, a light salad, or a bed of rice make great side dishes. Consider serving with a fresh lemon wedge for added flavor.
Pan-Seared Butter Scallops
Ingredients
- 1 pound scallops
- 1 teaspoon kosher salt or to taste
- 2 tablespoons olive or avocado oil
- 5 tablespoons unsalted butter
- 3 cloves garlic minced
- 3 tablespoons lemon juice
- 2 tablespoons fresh parsley or dill chopped
Instructions
- Pat the scallops dry with paper towels, then sprinkle salt on both sides.
- Heat a pan over medium-high heat and add the oil. Once the oil is hot and shimmering, place the scallops in the pan. After about 60 to 90 seconds, flip them over. Once the second side turns golden, remove them from the pan.
- In the same pan, add the lemon juice, butter, and minced garlic. Stir and scrape the bottom of the pan to incorporate all the flavors as the butter melts.
- Drizzle the butter and garlic sauce over the cooked scallops. Garnish with fresh herbs and serve immediately!
