Lemon Butter Scallops

$To make lemon butter scallops, gather these ingredients: - 1 lb sea scallops, cleaned and patted dry - 4 tablespoons unsalted butter - 2 tablespoons olive oil - 2 cloves garlic, minced - Zest of 1 lemon - 2 tablespoons fresh lemon juice - Salt and pepper to taste - Fresh parsley, chopped for garnish When choosing scallops, look for these signs: - Freshness: They should smell like the sea, not fishy. - Texture: They should feel firm and springy to touch. - Color: Choose scallops that are creamy white or slightly beige. - Size: Larger scallops sear better and have more flavor. You can make some easy swaps if you need to. Here are a few options: - Butter: Use ghee or coconut oil for a dairy-free version. - Olive Oil: Substitute with avocado oil for a different flavor. - Garlic: Try shallots for a milder taste. - Parsley: Use chives or basil for a unique twist. {{ingredient_image_1}} Start by taking 1 pound of sea scallops. Clean them well and pat them dry using paper towels. Dry scallops help you get a great sear. If they are wet, they will steam instead of sear. This step is key to getting that nice golden color. Grab a large skillet and place it on the stove. Add 2 tablespoons of butter and 2 tablespoons of olive oil. Set the heat to medium-high. Wait until the butter melts and the oil shimmers. This means the pan is hot enough. A hot pan helps to sear the scallops quickly. Once the pan is hot, add the scallops. Make sure not to crowd them. Leave space between each scallop. Sear them for 2 to 3 minutes without moving them. You want a golden crust. After that, gently flip each scallop. Add minced garlic, lemon zest, and the remaining 2 tablespoons of butter. Cook for another 2 to 3 minutes. The scallops should turn opaque and firm. Remove the pan from heat and drizzle lemon juice over the top. This adds a fresh taste to the dish. To get a great sear on your scallops, start with dry scallops. Pat them with paper towels. This helps the scallops brown well. Use a hot pan. Heat 2 tablespoons of butter with 2 tablespoons of olive oil. The mix should shimmer but not smoke. Place the scallops in the pan, but don’t crowd them. Give each scallop space. Sear them for 2-3 minutes without moving. This makes a golden crust. For rich flavor, add garlic and lemon zest when you flip the scallops. The garlic should be minced fine. This helps it cook quickly and blend well. Add the rest of the butter at the same time. It melts and makes a sauce. Finally, drizzle fresh lemon juice right before serving. This adds brightness and freshness to the dish. One common mistake is overcrowding the pan. Scallops need room to sear. If you crowd them, they steam instead. Another mistake is cooking them too long. Cook just until they are opaque. Overcooking makes them tough. Lastly, don’t skip the lemon juice. It ties the flavors together and lifts the dish. Pro Tips Pat Dry for Perfect Sear: Ensuring your scallops are completely dry before cooking is crucial for achieving a golden crust. Don’t Overcrowd the Pan: Give scallops enough space in the skillet to sear properly; overcrowding can cause steaming instead of searing. Use Fresh Ingredients: Fresh garlic and lemon will enhance the flavor of your dish significantly, so opt for fresh over dried or bottled. Rest Before Serving: Allow scallops to rest for a minute after cooking to help retain their juices and enhance flavor. {{image_2}} You can change the flavor of lemon butter scallops by using various herbs. Fresh herbs bring bright tastes. Try using thyme or dill. These herbs add a lovely touch. You can mix them with parsley for more flavor. Just sprinkle herbs right before serving. Feel free to add more ingredients to the dish. For a richer taste, try adding capers or sun-dried tomatoes. They give a nice contrast to the scallops. You can also add a splash of white wine while cooking. This adds depth to the sauce. Another great option is to toss in vegetables like asparagus or spinach. They make the meal more colorful and healthy. Pair your lemon butter scallops with delicious sides. A light salad with mixed greens works perfectly. The freshness of the salad balances the richness of the scallops. You can also serve them over pasta or rice. This makes the meal hearty and filling. Don’t forget a nice crusty bread to soak up the sauce. A crisp white wine, like Sauvignon Blanc, complements the dish well. After you enjoy your lemon butter scallops, you may have some left. Store them in an airtight container. This keeps them fresh and tasty. Place the container in the fridge. They last for about 1-2 days. If you need more time, consider freezing them. To reheat your scallops, use a skillet. Heat it on low. Add a bit of butter or oil for flavor. Place the scallops in the pan. Warm them for about 2-3 minutes. Flip them gently to heat evenly. Avoid cooking them too long, or they may become tough. If you want to freeze scallops, follow these steps. First, cool them completely. Then, wrap each scallop in plastic wrap. Place them in a freezer bag. Remove as much air as possible. This helps prevent freezer burn. Scallops can last in the freezer for up to three months. When you're ready to cook, thaw them in the fridge overnight. 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 quicker thawing. After thawing, pat them dry well. This step helps you get a good sear. If they are too wet, they will not brown nicely. Lemon butter scallops pair well with many sides. Here are a few ideas: - Garlic mashed potatoes: Creamy and buttery, they complement the dish well. - Steamed asparagus: This adds a nice crunch and color. - Lemon rice: Fluffy rice with a hint of lemon enhances the flavors. - Mixed green salad: A fresh salad brightens up your meal. Feel free to mix and match your sides based on your taste. Scallops are done when they turn opaque and firm. They should have a golden crust on the outside. Each side usually takes about 2-3 minutes to cook. You can also cut one open to check. If it is slightly translucent in the center, it may need a bit more time. Be careful not to overcook them. Overcooked scallops can become tough and chewy. This article explored the ingredients needed for delicious scallops, from selection tips to substitutes. We walked through the step-by-step process of preparing, searing, and flipping the scallops to get that perfect bite. I shared helpful tips and tricks for achieving great flavor and avoiding common mistakes. You learned about variations and serving suggestions, plus how to store and reheat leftovers. Final thoughts: Cooking scallops is simple once you know these key steps. Enjoy your cooking!$

Lemon Butter Scallops

Deliciously seared scallops in a buttery lemon garlic sauce.

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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 sea scallops, cleaned and patted dry
4 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 zest lemon
2 tablespoons fresh lemon juice
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Prepare the Scallops: Ensure the scallops are dry by patting them with paper towels. This will help achieve a nice sear.
Heat the Pan: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Sear the Scallops: Once hot, place the scallops in the pan, ensuring they are not overcrowded. Sear for about 2-3 minutes on one side without moving them, or until they develop a golden crust.
Flip and Add Flavors: Gently flip the scallops and add minced garlic, lemon zest, and the remaining 2 tablespoons of butter. Cook for an additional 2-3 minutes until the scallops are opaque and cooked through.
Finish with Lemon Juice: Remove the skillet from heat and drizzle fresh lemon juice over the scallops while still in the pan.
Serve: Plate the scallops and spoon some of the buttery garlic sauce from the pan over them. Garnish with freshly chopped parsley.

Notes

Ensure scallops are dry for the best sear.

Keyword butter, lemon, scallops, seafood