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Seared Lemon Garlic Butter Scallops
Have Crispy Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce! Cheaper than going out to a restaurant and just as good as chef made scallops! They are the ultimate treat!
Prep: 5min
Total: 10min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 254 kcal, Carbohydrate 6 g, Protein 17 g, Fat 16 g, Saturated Fat 6 g, Cholesterol 56 mg, Sodium 460 mg, servingSize 1 serving
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
Instruction:
- 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 over crowding 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), 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).
Scallops | Butter Garlic Scallops Recipe | Seafood
FAQ
What is the best cooking method for scallops?
Generally, the best way to cook scallops is searing them. Seared scallops are cooked on the stovetop, usually in a cast iron skillet to get an excellent sear, using butter or oil to get them nice and crispy. The result is a crisp, golden brown exterior with a delicate balance of savory, tender scallops inside.
Why do you soak scallops in milk before cooking?
Why do you soak them in milk? Milk will help tenderize these and get rid of their fishy taste and odor. It can also help get rid of extra particles of sand. To do this, rinse them with cold water and then soak them for one hour and then blot them dry as directed above.
What do you pair with scallops?
Check out these top five side dishes to serve with scallops.
- Rice. You may already know that rice is a simple, and easy side dish that goes with just about anything. …
- Pasta. There are oh-so-many ways to use pasta as a side dish. …
- Potatoes. …
- Greens. …
- Peas & Beans.
