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To make garlic lemon butter scallops, gather these key ingredients: - 1 lb sea scallops, thoroughly patted dry - 4 tablespoons unsalted butter, divided into two portions - 4 cloves garlic, finely minced - Zest of 1 fresh lemon - 2 tablespoons freshly squeezed lemon juice - 2 tablespoons fresh parsley, finely chopped - Salt and freshly ground black pepper, to taste - Lemon wedges, for serving These ingredients come together to create a dish full of flavor. The scallops shine with their sweet taste, while the garlic and lemon add zing. You can enhance your dish with these garnishes: - Extra lemon wedges for a fresh touch - Additional chopped parsley for color - Crushed red pepper flakes for a hint of heat These garnishes not only look great but also add layers of flavor. To prepare this dish, you will need: - A large skillet for searing - Tongs for flipping the scallops - A paper towel for drying the scallops - A zester or grater for lemon zest - A cutting board and knife Having these tools ready will make cooking smooth and easy. With the right setup, you can focus on creating a delightful meal. For the complete recipe, check out the full recipe. Start with fresh sea scallops. Pat them dry with a paper towel. This removes moisture, helping them sear well. Next, season both sides with salt and freshly ground black pepper. This will enhance their natural flavor. Heat a large skillet over medium-high heat. Add 2 tablespoons of unsalted butter and let it melt. You want the butter to bubble but not burn. Carefully place the scallops in the hot skillet. Make sure they don’t touch each other. Sear them for about 2-3 minutes. Look for a golden-brown crust, which means they are ready to flip. Then, using tongs, turn each scallop gently. Right after flipping, add 4 cloves of minced garlic into the pan. This adds a delicious aroma. Cook for another 2-3 minutes, basting the scallops with the melted butter and garlic. The scallops will become opaque and firm. After that, add the lemon zest and juice to the pan. Toss everything gently for one more minute. Finally, stir in freshly chopped parsley for color. For the full recipe, refer to the original instructions for more details on timing and serving. To get a perfect sear on your scallops, start with dry scallops. Moisture will prevent browning. Use a hot skillet and let the butter melt until it bubbles. Place the scallops in the skillet without crowding them. This helps them cook evenly. Sear for 2-3 minutes without flipping. You want a deep golden color on one side. Flip them gently and add garlic immediately. This keeps the scallops juicy while adding flavor. Scallops come in various sizes, and this affects cooking time. For larger sea scallops, plan for 3-4 minutes per side. Smaller bay scallops need less time, about 1-2 minutes. Always check for a firm texture and opaque color. Under-cooked scallops can be safe, but they may taste chewy. Remember, they continue to cook after you remove them from heat. If you need to substitute, don't worry. You can use olive oil instead of butter for a lighter dish. For garlic, shallots provide a milder flavor. Lemon juice can be swapped with lime juice for a twist. Fresh herbs like basil or chives can replace parsley. Each change adds a new flavor, so get creative! Check the Full Recipe for the original taste. {{image_4}} You can change the taste of your garlic lemon butter scallops by adding herbs. Fresh thyme adds a sweet note. Chives bring a mild onion flavor. Basil gives a fresh, sweet twist. You can mix and match these herbs to create a profile that suits your taste. Just chop them finely and add them right before serving. They will brighten up the dish and make it more colorful. Scallops are great on their own, but they pair well with other seafood too. Shrimp is a perfect match. It cooks fast and adds a nice texture. Try adding a few pieces of lobster for a touch of luxury. You can also serve the scallops with crab cakes for a delightful seafood platter. Mixing these flavors can elevate your meal and impress your guests. You don’t have to sear scallops only. Grilling brings a smoky flavor that enhances their natural sweetness. Just brush them with some garlic lemon butter before grilling. Bake them for a hands-off method. Place the seasoned scallops in a baking dish, pour the butter sauce over them, and bake until cooked. Both methods offer a tasty twist to the classic pan-seared version. For more specific steps, check the Full Recipe for detailed instructions. To store leftover scallops, place them in an airtight container. Ensure they cool down to room temperature first. Cover the container tightly and put it in the fridge. This helps keep the scallops fresh. Use them within two days for the best taste. When reheating scallops, do it gently. Place the scallops in a skillet over low heat. Add a small amount of butter to help with moisture. Heat for about 2-3 minutes. Avoid high heat; it can make the scallops tough. You want them warm, not cooked again. Scallops can last in the fridge for about 1-2 days. After cooking, eat them quickly for the best flavor. If they start to smell fishy or look off, it’s best to toss them. Always trust your senses for food safety. To clean scallops, you need to rinse them under cold water. This removes any sand or grit. After rinsing, use a paper towel to pat them dry. It is key to get rid of excess moisture. Dry scallops sear better and have a nice crust. Yes, you can use frozen scallops. Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water for quick thawing. Once thawed, dry them well before cooking. This step helps achieve that perfect sear. Scallops are done when they turn opaque and firm to the touch. They should have a nice golden crust on the outside. Typically, this takes about 2-3 minutes per side when searing. Overcooking makes them tough, so watch closely. Garlic Lemon Butter Scallops go well with many sides. Here are some great options: - Garlic bread: Perfect for soaking up the sauce. - Steamed asparagus: Adds a nice crunch and color. - Lemon rice: Complements the lemon in the dish. - Mixed greens: A light salad adds freshness. You can find the full recipe for Garlic Lemon Butter Scallops in the article above. It offers detailed steps and tips to create this tasty seafood delight. You learned how to make Garlic Lemon Butter Scallops from scratch. We covered key ingredients, tools, and cooking tips. Perfecting the sear and adding flavor with garlic and lemon are essential steps. You also saw different variations and ideas for storing leftovers. Remember, cooking is fun, and practice makes you better. Enjoy your scallops as a simple yet tasty treat!

Garlic Lemon Butter Scallops

Indulge in the rich flavors of Garlic Lemon Butter Scallops, a quick and elegant dish perfect for any occasion. With just a few simple ingredients, you can create tender, golden-brown scallops elevated by zesty lemon and aromatic garlic. Ready in just 20 minutes, this recipe is a must-try for seafood lovers. Dive into this delightful dish and impress your guests!
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Ingredients
  

1 lb sea scallops, thoroughly patted dry

4 tablespoons unsalted butter, divided into two portions

4 cloves garlic, finely minced

Zest of 1 fresh lemon

2 tablespoons freshly squeezed lemon juice

2 tablespoons fresh parsley, finely chopped

Salt and freshly ground black pepper, to taste

Lemon wedges, for serving

Instructions
 

Prepare the Scallops: Start by patting the scallops dry with a paper towel; this step is crucial for achieving a perfect sear. Once dried, season both sides generously with salt and freshly ground black pepper.

    Heat the Butter: In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Allow it to melt completely and become bubbly, which should take about a minute.

      Sear the Scallops: Carefully place the prepared scallops in the skillet, ensuring they are arranged in a single layer without overlapping. Sear the scallops undisturbed for approximately 2-3 minutes, or until they form a lovely golden-brown crust on the bottom.

        Flip and Cook: Using tongs, gently flip each scallop over. Immediately add the minced garlic to the skillet. Continue cooking for another 2-3 minutes, basting the scallops with the melted butter and garlic as they cook. The scallops should be opaque and have a firm texture when done.

          Add Lemon Flavor: Once the scallops are cooked through, incorporate the lemon zest and freshly squeezed lemon juice into the pan. Add the remaining 2 tablespoons of butter and toss gently to combine everything for an additional minute, letting the flavors meld together.

            Finish with Freshness: Remove the skillet from the heat and stir in the freshly chopped parsley for a burst of color and freshness.

              Serve: Carefully transfer the scallops onto a serving plate, and drizzle the aromatic garlic lemon butter sauce over the top. Garnish each plate with lemon wedges for an extra zesty touch.

                Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

                  Presentation Tips: Arrange the scallops in a circular pattern on the plate and place the lemon wedges strategically to add a pop of color. For an elegant touch, consider sprinkling a little extra chopped parsley around the scallops.