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- 1 pound sea scallops, thoroughly patted dry - 4 tablespoons unsalted butter, divided - 3 cloves garlic, finely minced - Juice and zest from 1 fresh lemon - Salt and freshly ground black pepper to taste - 1 tablespoon fresh parsley, finely chopped - Lemon wedges, for an added garnish When making Lemon Garlic Butter Scallops, the right ingredients are key. First, let’s talk about the scallops. I always choose fresh sea scallops. These are sweet and tender, making them perfect for this dish. Make sure you pat them dry. This step is very important. If they are wet, they won’t sear well and will steam instead. Next, we need butter. I use unsalted butter, as it gives me control over the saltiness. You will melt two tablespoons for cooking the scallops and two more for the sauce. This will make the dish rich and creamy. Garlic adds a nice kick to the flavor. I finely mince three cloves for the best taste. Fresh lemon is crucial too. We’ll use both juice and zest. This gives a bright flavor that pairs well with the scallops. Don’t forget salt and pepper! These simple seasonings will bring out the best in your scallops. Fresh parsley adds a nice touch, both in flavor and color. Lastly, lemon wedges make a great garnish. They allow you to add more lemon juice when serving. By choosing high-quality ingredients, you set the stage for a delicious meal. The balance of flavors makes this dish a true delight. First, pat each scallop dry with paper towels. This step is key. If they are wet, they will steam instead of sear. A good sear gives scallops a lovely crust. Next, season them well with salt and pepper. This simple step boosts their flavor and makes them shine. Now, let’s melt the butter. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Wait until it foams and turns light golden. This means it’s hot and ready. Place the seasoned scallops in the skillet without crowding them. This helps them cook evenly. Sear for 2-3 minutes without moving them. You want a nice golden crust. Flip the scallops gently with tongs and cook for another 2-3 minutes. They should be opaque and firm. Remove them from the pan and set aside while you make the sauce. In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté the garlic for about 30 seconds. Stir constantly to keep it from burning. You want it fragrant but not browned. Next, pour in the lemon juice and add the zest. Stir well to mix. Let the sauce simmer for about 1 minute to bring out the flavors. Finally, add the seared scallops back to the skillet. Gently toss them in the sauce to coat well, then remove from heat. - Ideal skillet temperature: Start by heating your skillet on medium-high heat. This ensures the butter foams and turns golden. A hot skillet gives scallops a nice sear. - Avoiding overcrowding the pan: Place only a few scallops in the pan at a time. If you crowd them, they will steam instead of sear. This can ruin their texture. Cook in batches if needed. - Adjusting salt and seasoning: Use salt generously, but taste as you go. The scallops need it to enhance their natural flavor. A good balance makes a big difference. - Enhancing lemon flavor: For a brighter taste, add more lemon zest. It gives a fresh punch. Squeeze extra lemon juice over the scallops just before serving. - Arrangement suggestions for serving: Place the scallops in a circular pattern on a white plate. This makes them look elegant. Drizzle the sauce over them for a nice touch. - Additional garnishing tips: Sprinkle fresh parsley on top for color. Add lemon wedges on the side for extra flavor. This not only looks good but also adds freshness. {{image_4}} You can easily swap scallops for shrimp or fish. Shrimp cooks fast and has a sweet flavor. Use large shrimp for the best results. For fish, choose firm types like cod or halibut. They hold up well to searing and absorb the garlic lemon butter perfectly. Adding herbs or spices can change the dish. Fresh thyme or dill bring a different taste. You might try red pepper flakes for some heat. Incorporating vegetables can also add color and nutrition. Try asparagus or spinach. Sauté them briefly in the same pan for extra flavor. To make it dairy-free, use olive oil instead of butter. It adds richness and keeps the dish light. For gluten-free, this recipe is already safe. Just ensure your seasonings and any extras are gluten-free. These tweaks make the dish suitable for many diets. To store leftover Lemon Garlic Butter Scallops, you need to act fast. Place the scallops in an airtight container. This helps keep them fresh and tasty. I recommend using glass containers for better storage. They don't absorb odors, and they’re easy to clean. When reheating scallops, low heat is your friend. Start by placing them in a skillet over medium-low heat. Add a little butter to keep them moist. Stir gently to avoid overcooking them. Overcooked scallops can turn rubbery, and we don’t want that! Yes, you can freeze Lemon Garlic Butter Scallops! However, they taste best fresh. If you must freeze them, place the scallops in a freezer-safe bag. Remove as much air as possible. To thaw, place them in the fridge overnight. This gentle thawing helps maintain their texture. Avoid refreezing them after thawing for the best flavor. You can tell scallops are done by their color and texture. They should be opaque, not translucent. The edges will turn golden brown, showing a nice sear. A good rule of thumb is to cook them for 2-3 minutes on each side. If they feel firm to the touch, they are ready to eat. Pair your scallops with light sides to balance their rich flavor. Here are some great options: - Garlic mashed potatoes - Steamed asparagus - Fresh green salad with a lemon vinaigrette - Creamy risotto - Roasted vegetables These sides will enhance your meal and keep it fresh. You can prep some parts of the recipe ahead. Pat the scallops dry and season them a few hours before cooking. Store them in the fridge. The sauce can be made earlier too. Just reheat it before serving. However, cook scallops just before serving. They taste best fresh and warm. In this blog post, we covered how to prepare delicious Lemon Garlic Butter Scallops. We discussed key ingredients, like fresh scallops and garlic. We shared step-by-step cooking techniques for perfect searing and tasty sauce. Tips on flavor balance and presentation helped elevate your dish. Exploring variations and storage options made it easier to enjoy later. Cooking scallops can be simple and rewarding. With these steps, you can impress anyone at your table. Enjoy your meal!

Lemon Garlic Butter Scallops

Indulge in a gourmet meal at home with these delicious Lemon Garlic Butter Scallops! This easy recipe takes only 20 minutes and will impress your family or guests. Learn how to achieve a perfect sear and make a mouthwatering garlic lemon butter sauce that elevates the dish. Don't miss out on this delightful seafood experience—click through for the full recipe and tips to make your scallops unforgettable!
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Ingredients
  

1 pound sea scallops, thoroughly patted dry

4 tablespoons unsalted butter, divided

3 cloves garlic, finely minced

Juice and zest from 1 fresh lemon

1 tablespoon fresh parsley, finely chopped

Salt and freshly ground black pepper to taste

Lemon wedges, for an added garnish

Instructions
 

Prepare the Scallops: Take the time to pat each scallop dry with paper towels. This step is crucial as it helps ensure a perfect sear, preventing them from steaming in the pan.

    Heat the Butter: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Wait until the butter begins to foam and turns a light golden color—this indicates it's hot enough for searing.

      Sear the Scallops: Season the scallops generously with salt and pepper. Carefully place them in the skillet, making sure not to overcrowd the pan; this allows for even cooking. Sear them for about 2-3 minutes without moving, until they develop a beautiful golden-brown crust.

        Flip the Scallops: Using tongs, delicately flip the scallops over and allow them to cook for an additional 2-3 minutes. They should become opaque and cooked through. Transfer the scallops to a plate and set aside while you prepare the sauce.

          Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté the garlic for approximately 30 seconds, stirring constantly to prevent burning. You'll want it fragrant but not browned.

            Add Lemon: Pour in the lemon juice and add the zest, stirring well to combine. Allow the sauce to simmer for about 1 minute, which helps to mellow the garlic.

              Combine & Serve: Gently return the seared scallops to the skillet. Carefully toss them in the garlic lemon butter sauce, ensuring they are well-coated, then remove from heat.

                Garnish: Finish with a sprinkle of fresh parsley and an extra pinch of lemon zest for an appealing touch. Serve the scallops warm, accompanied by lemon wedges for squeezing over the top.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3

                    - Presentation Tips: For a stunning presentation, arrange the scallops in a circular pattern on a white plate, drizzle with the garlic lemon sauce, and garnish with parsley and lemon wedges.