Seared Lemon Garlic Butter Scallops Recipe
Introduction
Seared Lemon Garlic Butter Scallops are a quick and elegant dish perfect for any occasion. With a golden crust and a rich, tangy sauce, these scallops are sure to impress. Whether you’re cooking for a weeknight dinner or a special event, this recipe delivers flavor and simplicity.
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
- Step 1: If scallops are frozen, thaw them in cold water. Remove the side muscle if attached and thoroughly pat dry with paper towels.
- Step 2: Heat olive oil in a large pan over medium-high heat until hot and sizzling. Add scallops in a single layer without overcrowding (cook in batches if needed).
- Step 3: Season scallops with salt and pepper. Fry for 2-3 minutes on one side until a golden crust forms, then flip and cook for 2 minutes until crisp, lightly browned, and opaque. Remove and transfer to a plate.
- Step 4: Melt 2 tablespoons butter in the same pan, scraping up browned bits. Add garlic and cook until fragrant, about 1 minute.
- 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.
- Step 6: Remove pan from heat, return scallops to warm through, and sprinkle with chopped parsley.
- Step 7: Serve scallops over rice, pasta, garlic bread, or steamed vegetables like cauliflower, broccoli, or zucchini noodles.
Tips & Variations
- Pat scallops very dry before cooking to ensure a good sear and avoid steaming.
- Use fresh lemon juice for the best tangy flavor in the sauce.
- White wine can be substituted with low-sodium broth for a non-alcoholic version.
- Add a pinch of red pepper flakes with garlic for a subtle heat.
Storage
Store 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 and drying them out. For best texture and flavor, serve immediately after cooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used but make sure to thaw them completely in cold water and pat dry before cooking to get a good sear.
What can I serve with seared scallops?
Seared scallops pair well with rice, pasta, garlic bread, or steamed vegetables like broccoli, cauliflower, or zucchini noodles for a light and balanced meal.
PrintSeared Lemon Garlic Butter Scallops Recipe
This Seared Lemon Garlic Butter Scallops recipe features perfectly pan-seared scallops cooked in a savory garlic butter sauce with a hint of lemon and white wine, garnished with fresh parsley. Quick and easy to prepare, it makes an elegant entree that pairs wonderfully with rice, pasta, or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scallops
- 1 1/4 pounds scallops
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
- 2 tablespoons olive oil
Sauce and Garnish
- 3 tablespoons unsalted butter (divided)
- 4–5 cloves garlic, large, minced (or 1 1/2 tablespoons minced garlic)
- 1/4 cup dry white wine (or broth)
- 2 tablespoons lemon juice
- 1/4 cup parsley, chopped
Instructions
- Prepare the scallops: If frozen, thaw scallops in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels to ensure a good sear.
- Heat the pan: Heat olive oil in a large pan or skillet over medium-high heat until it is hot and sizzling, preparing it to sear the scallops properly.
- Sear the scallops: Place scallops in a single layer without overcrowding the pan, working in batches if necessary. Season with salt and pepper to taste. 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 set aside.
- Make garlic butter sauce: Melt 2 tablespoons of butter in the same pan, scraping up browned bits left from scallops. Add minced garlic and cook for 1 minute until fragrant.
- Add wine and reduce: Pour in dry white wine (or broth) and bring to a simmer for 2 minutes or until the wine has reduced by about half. Stir in the remaining tablespoon of butter and lemon juice until the sauce is smooth and flavorful.
- Warm scallops and garnish: Remove the pan from heat, add the scallops back to warm slightly in the sauce, then sprinkle with chopped parsley for freshness.
- Serve: Serve the scallops and lemon garlic butter sauce over rice, pasta, garlic bread, or steamed vegetables such as cauliflower, broccoli, or zucchini noodles for a complete meal.
Notes
- Pat dry scallops thoroughly to get a perfect golden crust when searing.
- Do not overcrowd the pan, as this can cause scallops to steam rather than sear.
- If you prefer, substitute dry white wine with chicken or vegetable broth for a non-alcoholic option.
- For extra flavor, you can add a pinch of red pepper flakes to the sauce while cooking the garlic.
- Use fresh lemon juice rather than bottled for the best taste.
- The side muscle of scallops is tough; removing it improves texture.
Keywords: scallops, lemon garlic butter scallops, seared scallops, seafood recipe, quick dinner, easy scallops, pan seared scallops
