Lemon Butter Scallops

$You need 1 pound of fresh sea scallops for this dish. Make sure they are cleaned and patted dry. Dry scallops sear better and will have a nice crust. Use 4 tablespoons of unsalted butter. This adds rich flavor. Combine it with 2 tablespoons of extra virgin olive oil. The oil raises the smoke point, helping you sear the scallops without burning. For a tasty boost, you will need 2 cloves of finely minced garlic. The garlic adds depth. Also, zest one medium lemon and squeeze 2 tablespoons of fresh lemon juice. The zest gives a bright aroma while the juice adds a tangy finish. Add salt and pepper to taste. These simple seasonings enhance the scallops' natural flavor. Finally, finely chop some fresh parsley for garnish. It adds a pop of color and freshness to your dish. {{ingredient_image_2}} Start with fresh sea scallops. Make sure they are clean and dry. Pat them down with paper towels. This helps to get a nice sear. If you skip this step, they won’t brown well. Grab a heavy skillet. Add 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. Heat it over medium-high heat. Wait until the mixture shines but does not smoke. This makes the perfect setting for searing. Carefully place the scallops in the hot skillet. Do not crowd them. Leave some space between each scallop. Sear them on one side for 2-3 minutes. Look for a golden crust to form. This shows they are ready to flip. Gently flip each scallop. Add minced garlic and the rest of the butter. Cook for another 2-3 minutes. The scallops should turn opaque. Be careful not to overcook them, or they will get tough. Remove the pan from heat. Drizzle fresh lemon juice over the scallops right away. This helps all the flavors combine. Serve the scallops on a platter. Pour the buttery garlic sauce over them. Lastly, sprinkle chopped parsley for color and taste. To get that nice golden crust, start with dry scallops. After cleaning, pat them with paper towels. A dry surface helps in searing. Use a hot pan with a mix of butter and olive oil. The heat should shimmer but not smoke. When you add scallops, avoid crowding the pan. This allows each scallop to sear evenly. Cook for 2-3 minutes without moving them. Look for a beautiful golden color before flipping. Scallops cook fast, so watch them closely. After flipping, they only need another 2-3 minutes. They should turn opaque when done. If they feel hard, you’ve cooked them too long. Use a timer if needed. Remember, it’s better to undercook than overcook. You can always give them a little more time. To make your scallops even tastier, try adding herbs. Fresh parsley is a great garnish. You can also use thyme or basil for extra flavor. A splash of white wine can brighten the dish. If you like some heat, add red pepper flakes. For a richer taste, try using garlic butter. These little touches can make a big difference! Pro Tips Pat Dry for Perfection: Ensure the scallops are thoroughly dried before cooking to achieve a beautiful sear and prevent steaming. Don't Overcrowd the Pan: Cook the scallops in batches if necessary, as overcrowding can lead to uneven cooking and prevent a good sear. Watch the Cooking Time: Keep a close eye on the scallops, as they cook quickly; overcooking can result in a rubbery texture. Enhance with Fresh Herbs: Garnish with fresh parsley or even dill for an aromatic finish that elevates the dish's flavors. {{image_4}} To add a fresh twist, try herb-infused lemon butter scallops. You can use herbs like thyme or basil. Chop them finely and add them into the butter while it melts. This adds a great depth of flavor. The herbs will mix with the butter and make your dish shine. You’ll enjoy a delightful aroma and taste with every bite. If you like heat, scallops with a spicy twist are for you. Add red pepper flakes to the butter while it heats. This will give your scallops a warm kick. You can also toss in some diced jalapeños for extra spice. Just be careful not to overdo it! This spicy variation makes the dish exciting and perfect for spice lovers. Serving lemon butter scallops can fit any event. For a fancy dinner, arrange them on a plate with lemon slices and fresh herbs. For a casual night, serve them in a bowl with crusty bread. You can pair scallops with rice or pasta for a hearty meal. They also go well with a crisp salad. Choose your side based on the mood and occasion! To store leftover scallops, place them in an airtight container. Cover them with plastic wrap to keep moisture in. Make sure the scallops cool down to room temperature first. Store them in the fridge for up to two days. Use a marker to label the container with the date. This helps to track freshness. When reheating scallops, use a skillet for the best results. Heat the skillet over low to medium heat. Add a small amount of butter or oil to the pan. Place the scallops in the skillet and warm them slowly. This keeps them from getting tough. Cook for about two to three minutes on each side. Check the temperature with a food thermometer. They should reach 145°F to be safe to eat. You can freeze scallops if you want to save them for later. First, make sure they are clean and dry. Place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer the scallops to a freezer bag. Be sure to remove as much air as you can. Label the bag with the date. Frozen scallops can last for up to three months. To use them, thaw in the fridge overnight before cooking. To clean scallops, start by rinsing them under cold water. Next, remove the side muscle, which looks like a small rectangle. This muscle can be tough. After that, pat them dry with paper towels. Dry scallops sear better and taste great. Yes, you can use frozen scallops. Thaw them in the fridge overnight for best results. If you're in a hurry, put them in cold water for 30 minutes. Make sure to dry them well before cooking. This helps keep them tender and juicy. Lemon Butter Scallops pair well with many sides. Consider serving them with: - Garlic bread - Steamed asparagus - Creamy risotto - Fresh salad - Mashed potatoes These sides balance the rich flavors of the scallops. To make this dish dairy-free, use olive oil instead of butter. You can also try vegan butter for a similar taste. Use the same amount as in the recipe. This keeps the dish rich and flavorful while meeting your dietary needs. Cooking fresh sea scallops is simple and rewarding. We covered key ingredients, from scallops to garlic and lemon. The steps to prepare, sear, and serve scallops ensure a tasty dish. Tips and tricks help you avoid overcooking and enhance flavor. With variations, you can get creative for any occasion. Finally, proper storage and reheating keep leftovers fresh. Enjoy making scallops a regular part of your meals!$

Lemon Butter Scallops

A delicious dish of seared scallops in a rich lemon butter sauce, perfect for a special occasion.

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Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine Seafood

Servings 4

Calories 250 kcal

Ingredients

1 lb fresh sea scallops, cleaned and thoroughly patted dry
4 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
1 medium lemon, zest
2 tablespoons freshly squeezed lemon juice
to taste salt and pepper
for garnish fresh parsley, finely chopped

Instructions

Prepare the Scallops: Begin by ensuring that the scallops are completely dry; use paper towels to pat them down thoroughly. This step is crucial to achieving a beautifully seared exterior.
Heat the Pan: In a large, heavy-bottomed skillet, combine 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. Heat over medium-high heat until the mixture is shimmering but not smoking, creating the perfect environment for searing.
Sear the Scallops: Carefully add the scallops to the skillet, making sure not to overcrowd the pan—this allows for even cooking. Sear the scallops for approximately 2-3 minutes on one side without moving them, watching for a lovely golden crust to form.
Flip and Add Flavors: Gently flip each scallop and add the minced garlic and the remaining 2 tablespoons of unsalted butter to the pan. Continue cooking for an additional 2-3 minutes until the scallops turn opaque and are just cooked through, being cautious not to overcook them.
Finish with Lemon Juice: Once cooked, carefully remove the skillet from heat and immediately drizzle the fresh lemon juice over the scallops while they are still in the pan, allowing the flavors to meld.
Serve: Arrange the scallops elegantly on a serving platter, spooning the aromatic buttery garlic sauce from the pan over them. Top with a sprinkle of finely chopped parsley for a pop of color and freshness.

Notes

Ensure scallops are dry for the best sear.

Keyword butter, lemon, scallops, seafood