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- 1 lb scallops, fresh or thawed - 4 tablespoons unsalted butter - 1 tablespoon olive oil - 4 cloves garlic, minced - 1 cup heavy cream - 1 teaspoon lemon juice - 2 tablespoons fresh parsley, chopped - Zest of 1 lemon To make creamy garlic butter scallops, you need fresh or thawed scallops. Using fresh scallops gives a sweet, tender bite. If fresh is not available, thawed scallops work well too. Next, we need unsalted butter and olive oil for cooking. This combination adds rich flavor and helps sear the scallops perfectly. Minced garlic is key for that aromatic kick. I love using four cloves, but you can use less if you prefer. Heavy cream is essential for the creamy sauce. It creates that luxurious texture that coats the scallops nicely. A teaspoon of lemon juice adds brightness and balances the richness. Fresh parsley and lemon zest bring freshness to the dish. They enhance the overall taste and make the dish look beautiful. - Salt and pepper to taste - Optional additions for flavor enhancements Seasoning is simple with just salt and pepper. They enhance the natural flavor of the scallops. For extra flavor, consider adding a pinch of red pepper flakes for heat or a sprinkle of smoked paprika for depth. You can also add a dash of white wine when making the sauce for a unique twist. This simple dish becomes even more special with these small touches. First, you need to pat the scallops dry with paper towels. This step is key to getting a good sear. If they are wet, they will steam instead of brown. Season both sides with salt and pepper. This simple seasoning makes a big difference in flavor. Next, heat a large skillet over medium-high heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Wait until the mix is hot but not smoking. Add the scallops in a single layer. Do not crowd them; give them space. Cook for about 2-3 minutes on each side. You want them to be golden brown and opaque. Once done, remove the scallops and set them aside. In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter. Let it melt, then add the minced garlic. Sauté for about 30 seconds until fragrant. Slowly pour in 1 cup of heavy cream. Stir constantly and let it simmer for 2-3 minutes. This will thicken the sauce. Then, stir in 1 teaspoon of lemon juice and the zest of 1 lemon. Season with salt and pepper to taste. Finally, return the scallops to the skillet. Warm them through for about 1 minute, making sure they are coated in the creamy sauce. - Importance of Drying Scallops Dry scallops are key for a nice sear. Use paper towels to pat them dry. This helps remove extra moisture, so they brown well. Good browning gives great flavor and texture. - Avoiding Overcrowding Never crowd the pan. If you add too many scallops, they will steam instead of sear. Cook in batches if needed. This way, each scallop gets its chance to develop a golden crust. - Tips for Cream Thickness For a thick sauce, let it simmer. After adding cream, stir and watch it bubble. This helps it thicken. If it’s too thin, simmer longer before adding scallops back in. - Balancing Flavors with Citrus Lemon juice adds brightness to your sauce. It cuts the richness of the cream. Zest adds more flavor too. Adjust to your taste; it makes a big difference. - Serving Suggestions with Garnishes Serve scallops on a bed of sauce. Add a sprinkle of parsley on top. Fresh parsley adds color and a fresh taste. You can also include lemon wedges on the side for a pop of color. - Recommended Side Dishes Pair scallops with light sides. Think about creamy risotto or garlic mashed potatoes. A fresh green salad also works well. These sides won’t overpower the scallops but enhance the meal. {{image_2}} You can swap scallops for shrimp or fish. Shrimp cooks fast and tastes great in this sauce. Fish like cod or tilapia works well too. You can also try plant-based proteins like tofu or tempeh for a vegan twist. For dairy-free options, use coconut cream instead of heavy cream. It adds a nice flavor without dairy. You can also use vegan butter to keep the recipe plant-based. To enhance flavors, add fresh herbs like thyme or basil. They brighten up the dish and add depth. You can also sprinkle in some red pepper flakes for a spicy kick. Infusing the sauce with citrus can change the taste completely. Try lime or orange juice along with lemon for a unique twist. Citrus zest also adds a fresh aroma that enhances the dish. Making this dish gluten-free is easy. Just check your butter and oil for gluten-free labeling. Generally, all other ingredients are gluten-free. If you want a low-calorie version, cut back on the butter and cream. Use half the amount and add extra broth for flavor. You can also use low-fat cream to reduce calories while keeping the creaminess. To keep your creamy garlic butter scallops fresh, store them in an airtight container. Make sure to refrigerate them within two hours of cooking. This helps prevent bacteria growth. The scallops can stay fresh for up to three days in the fridge. When you are ready to eat them, just follow the reheating instructions below. The best way to reheat scallops is on the stove. Use a non-stick skillet over low heat. Add a splash of cream or broth to prevent them from drying out. Stir gently for about five minutes, or until warm. Avoid the microwave, as it can make scallops rubbery. You want to keep that creamy texture. I do not recommend freezing creamy garlic butter scallops. The texture can change when thawed. If you must freeze them, do so without the sauce. Store in a freezer-safe bag for up to two months. When ready to eat, thaw in the fridge overnight, then cook fresh sauce and add the scallops before serving. You can use either sea or bay scallops. Sea scallops are larger. They have a sweet, rich flavor. Bay scallops are smaller and tender. They are great for quick cooking. For this dish, I prefer sea scallops. They give a nice sear and hold up well in sauce. Yes, you can prepare some parts in advance. You can pat and season the scallops a few hours before cooking. Keep them in the fridge. But, it’s best to cook them fresh. The sauce can be made ahead too. Store it in the fridge for up to two days. Just reheat gently before serving. You want your scallops to be golden brown. Cook them for about 2-3 minutes on each side. They should be opaque in the center. If they look slightly firm and bouncy, they are done. Overcooking makes them tough, so watch carefully. This recipe for creamy garlic butter scallops covers everything you need to know. You learned about essential ingredients, cooking steps, and tips for perfect scallops. You also have ideas for variations and how to store leftovers. Cooking these scallops can be simple and fun. With the right techniques, you can impress anyone at your table. Try out these ideas and enjoy a delicious meal tonight. Happy cooking!

Creamy Garlic Butter Scallops

Indulge in a delightful seafood experience with this Divine Creamy Garlic Butter Scallops recipe. Perfectly seared scallops smothered in a rich garlic butter sauce create a dish that’s both luxurious and easy to make. With just a few simple ingredients, you can impress family and friends in under 20 minutes! Ready to elevate your dinner? Click through to uncover the full recipe and bring this delicious meal to your table tonight!
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Ingredients
  

1 lb scallops, fresh or thawed

4 tablespoons unsalted butter

1 tablespoon olive oil

4 cloves garlic, minced

1 cup heavy cream

1 teaspoon lemon juice

Salt and pepper to taste

2 tablespoons fresh parsley, chopped

Zest of 1 lemon

Instructions
 

Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.

    In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat until hot but not smoking.

      Add the scallops to the skillet, ensuring they are not overcrowded. Sear for about 2-3 minutes on each side until they are golden brown and opaque. Remove the scallops from the skillet and set aside.

        In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant (about 30 seconds).

          Slowly pour in the heavy cream, stirring constantly. Allow the mixture to simmer for 2-3 minutes until it thickens slightly.

            Stir in the lemon juice, lemon zest, and season with salt and pepper to taste. Return the scallops to the skillet to warm through for about 1 minute, ensuring they are coated in the creamy sauce.

              Sprinkle with fresh parsley just before serving.

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

                  - Presentation Tips: Serve the scallops on a bed of creamy sauce, garnished with additional parsley and lemon wedges on the side for a touch of color.