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- 1 pound sea scallops, patted dry - 4 tablespoons unsalted butter, divided - 3 cloves garlic, finely minced - Juice and zest of 1 lemon (about 2 tablespoons juice) - 2 tablespoons fresh parsley, roughly chopped - Salt and freshly ground black pepper to taste - Lemon wedges for serving You can swap sea scallops for bay scallops if needed. Use olive oil instead of butter for a dairy-free option. If you don't have fresh parsley, try fresh cilantro or basil. For a kick, add red pepper flakes to the garlic butter. You can use lemon juice from a bottle, but fresh juice tastes best. Using fresh ingredients makes a big difference in flavor. Fresh scallops taste sweeter and more delicate. Fresh garlic adds depth, while fresh lemon gives a bright zing. When you use fresh herbs, they bring a pop of color and taste. Always choose the best ingredients you can find. This choice elevates your dish and impresses your guests. {{ingredient_image_2}} First, you need to dry the scallops well. Use paper towels to pat them dry. This step helps them get a nice sear. After drying, sprinkle both sides with salt and fresh pepper. This adds flavor to the scallops. Next, heat 2 tablespoons of unsalted butter in a large skillet. Set the heat to medium-high. Wait until the butter begins to sizzle and foam. This means it is ready for the scallops. Now, gently place the seasoned scallops in the skillet. Make sure they are in a single layer. Do not crowd the pan. Let them cook for about 2-3 minutes. Watch for a golden crust to form on the bottom. After that, flip the scallops using tongs or a spatula. Cook for another 2-3 minutes. They should be opaque and firm to the touch. Once cooked, move the scallops to a warm plate. Cover them to keep warm. In the same skillet, add the remaining 2 tablespoons of butter. Also, add the minced garlic at this point. Stir the garlic for about 1 minute. You will know it is ready when it smells great. Be careful not to burn it. Now, pour in the lemon juice and zest. Stir well to mix it with the garlic and butter. Let the sauce simmer for 1-2 minutes. This allows the flavors to blend nicely. Next, return the scallops to the skillet. Turn them gently to coat with the sauce. Finally, remove the skillet from the heat. Stir in the chopped parsley for a fresh flavor. Serve the scallops warm. Drizzle them generously with the lemon garlic butter sauce. Add lemon wedges on the side for extra zest. Enjoy your delicious dish! To get that nice golden crust on your scallops, start with dry scallops. Pat them with paper towels until they are moisture-free. This step is key. Next, heat the butter until it sizzles. This means your pan is hot enough. Place the scallops in a single layer. Avoid crowding them. Allow them to cook undisturbed for a few minutes. This helps form the perfect sear. Scallops cook fast. They only need about 2-3 minutes per side. Look for a firm texture and an opaque color. If they feel rubbery, you’ve overcooked them. Keep an eye on them while cooking. Use a timer to help track the cooking time. If in doubt, remove them from the heat a bit early. They will continue cooking from residual heat. Presentation matters! Arrange the scallops on warm plates. Drizzle the lemon garlic butter sauce over them. A sprinkle of fresh parsley adds color and flavor. Serve with lemon wedges for extra zing. You can pair these scallops with a light salad or rice. This balances the rich butter sauce nicely. Enjoy your meal with a refreshing glass of white wine! Pro Tips Dry Scallops Thoroughly: Ensuring your scallops are completely dry before cooking helps achieve a perfect sear, preventing them from steaming in the pan. Use High Heat: Cooking the scallops over medium-high heat allows for a quick sear, which locks in their natural juices and enhances flavor. Do Not Overcrowd the Pan: Allow enough space between scallops in the skillet to ensure they cook evenly and develop a nice crust without steaming. Finish with Fresh Herbs: Adding freshly chopped parsley at the end not only enhances the dish's flavor but also adds a pop of color and freshness. {{image_4}} You can change the flavor of lemon garlic butter scallops by adding fresh herbs. Try using thyme or dill for a new twist. Just chop the herbs roughly and add them to the sauce. This small change can add depth to the dish. You could also mix in some basil for a sweet touch. Each herb brings its own unique flavor profile. Experiment to see which one you like best! The lemon garlic butter sauce is very flexible. If you want a kick, add a pinch of red pepper flakes. This will give your dish some heat. For a creamier sauce, whisk in heavy cream after the garlic cooks. This makes the sauce rich and smooth. You could also swap the lemon for lime for a different citrus flavor. Each variation can make the dish feel new and exciting. Scallops pair well with many sides. Consider serving them with a fresh green salad. The crispness of the salad balances the richness of the scallops. You can also serve them with garlic bread to soak up the sauce. Another great option is pasta. A light lemon pasta will complement the scallops perfectly. Choose sides based on your mood or the season. Enjoy mixing and matching to find your favorite combination! After enjoying your lemon garlic butter scallops, store any extras in the fridge. Place them in an airtight container. Make sure the scallops cool down first. They stay fresh for up to two days. If you want to keep them longer, consider freezing. When you're ready to eat leftovers, gently reheat them. Use a skillet on low heat for best results. Add a little butter to keep them moist. Heat just until warm. Avoid cooking too long, or they may become tough. You can freeze scallops, but it's best to do so before cooking. Place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. This way, they won't stick together. Frozen scallops are best used within three months for the best flavor. For the best flavor and texture, I recommend using sea scallops. They are larger and sweeter than bay scallops. Fresh sea scallops provide a firm bite and a lovely sear. Look for scallops that are wet and shiny. Avoid any that appear dry or smell fishy. Yes, you can use frozen scallops, but make sure to thaw them properly. Place them in the fridge overnight or run them under cold water for a quick thaw. Pat them dry before cooking. Frozen scallops can taste great, but fresh ones shine brighter in this dish. To check if scallops are cooked, look for a firm texture and an opaque center. They should be golden brown on the outside. Cook them for about 2-3 minutes on each side. If they are still translucent in the middle, give them another minute. Remember, overcooking will make them rubbery, so keep an eye on them! This blog post walked through the steps to cook perfect scallops. We covered key ingredients, their fresh importance, and smart swaps. You learned precise cooking methods and the rich lemon garlic butter sauce. I shared tips to get the best sear and avoid overcooking. Exploring variations and storage options help you customize your dish. Remember, fresh ingredients shine in this recipe. With practice, you will master scallops in no time. Enjoy your delicious creation!

Lemon Garlic Butter Scallops

A delicious and elegant dish featuring perfectly seared scallops in a rich lemon garlic butter sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Seafood
Servings 2
Calories 300 kcal

Ingredients
  

  • 1 pound sea scallops, patted dry
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, finely minced
  • 1 lemon juice and zest (about 2 tablespoons juice)
  • 2 tablespoons fresh parsley, roughly chopped
  • to taste salt
  • to taste freshly ground black pepper
  • as needed lemon wedges for serving

Instructions
 

  • Begin by making sure the scallops are thoroughly dried using paper towels. This step is crucial to achieving a perfect sear. Once dry, season both sides lightly with salt and fresh pepper.
  • In a large skillet, heat 2 tablespoons of unsalted butter over medium-high heat until it begins to sizzle and foam. Ensure the butter is hot before proceeding to the next step.
  • Carefully place the seasoned scallops in the skillet, ensuring they are in a single layer without overcrowding the pan. Allow them to cook undisturbed for 2-3 minutes, or until a beautiful golden crust forms on the bottom.
  • Gently flip the scallops using tongs or a spatula and cook for an additional 2-3 minutes on the opposite side until they are opaque and firm to the touch. Once cooked, transfer the scallops to a warm plate and cover to retain their heat.
  • In the same skillet, add the remaining 2 tablespoons of butter along with the minced garlic. Sauté the garlic for about 1 minute, stirring frequently, until it becomes aromatic—be vigilant to prevent burning.
  • Pour in the lemon juice and zest, stirring to combine with the melted butter and garlic. Allow the sauce to simmer for 1-2 minutes, melding the flavors together beautifully.
  • Gently return the scallops to the skillet, carefully turning them to coat in the luscious lemon garlic butter sauce.
  • Remove the skillet from the heat, and stir in the chopped parsley to add a refreshing note.
  • Serve the scallops warm, generously drizzled with the lemon garlic butter sauce, and accompanied by lemon wedges for an extra burst of citrus flavor.

Notes

Arrange the scallops artistically on warmed plates, and spoon extra sauce over the top. Finish with a sprinkle of additional parsley for a vibrant touch and serve with lemon wedges on the side for a zesty contrast.
Keyword butter, garlic, lemon, scallops, seafood