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- 1 pound sea scallops, thawed if frozen - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 1 large lemon - Salt and black pepper, to taste - 1 tablespoon fresh parsley, chopped - Lemon slices for garnish - Large skillet - Paper towels - Tongs or spatula In this recipe, I focus on simple, fresh flavors. The sea scallops provide a sweet, tender base. Olive oil adds richness, while garlic and lemon bring brightness. I love using fresh parsley for both flavor and color. These ingredients create a dish that is easy yet elegant. You want to make sure you have everything ready before you start cooking. Gather all your ingredients and tools. Pat the scallops dry with paper towels. This step helps them sear nicely, giving that golden crust we all crave. Season them well with salt and black pepper. Good seasoning makes all the difference in taste. This combination of ingredients and tools creates a dish that is sure to impress. You can follow the Full Recipe for step-by-step cooking instructions. 1. Patting dry and seasoning scallops First, take your scallops and pat them dry with paper towels. This step is key. It helps you get a nice sear. Next, season both sides with salt and black pepper. Use a good amount so they taste great. 2. Zesting and juicing the lemon Now, grab your lemon. Use a zester to take off some yellow skin without the white part. This gives you zest. Then, cut the lemon in half and squeeze the juice into a bowl. Set both zest and juice aside for later. 1. Heating oil and searing scallops Heat three tablespoons of olive oil in a large skillet over medium-high heat. Wait until the oil shimmers. Carefully add your scallops in a single layer. Don’t crowd the pan. Sear them for about 2-3 minutes until they turn golden brown. 2. Adding garlic and finishing with lemon Flip the scallops over. Add four cloves of minced garlic to the pan. Cook for another 2-3 minutes. Stir the garlic gently to avoid burning. When the scallops are opaque, remove the pan from heat. Pour in the lemon zest and juice. Toss the scallops to coat them in the sauce. 3. Tips for perfect doneness Look for a slight firmness in your scallops. They should not be rubbery. A good sign is when they turn opaque all the way through. This means they are cooked just right. 1. Plating the scallops Take a plate and arrange the scallops neatly. Drizzle some of the pan juices over them for extra flavor. Garnish with lemon slices and a sprinkle of fresh parsley. This adds color and freshness. 2. Pairing ideas (sides and beverages) You can serve these scallops with sautéed greens or a light salad. For drinks, a crisp white wine pairs nicely. You can also try sparkling water with lemon for a refreshing non-alcoholic choice. Enjoy your meal! To get that golden crust on your scallops, dry them well. Moisture will steam them instead of sear. Use paper towels to pat them dry before seasoning. Always heat your oil until it shimmers before adding scallops. This heat helps form that nice crust. Do not overcrowd the pan. If you add too many scallops, they will steam, not sear. Cook them in batches if needed. You can boost the flavor by adding fresh herbs like thyme or basil. A pinch of red pepper flakes can add a nice kick too. Balancing acidity is key. The lemon juice gives a bright flavor, but a touch of sweetness from honey can round it out. One common mistake is overcooking scallops. They should be opaque and firm, but not rubbery. Inadequate seasoning can lead to bland scallops. Season well with salt and pepper before cooking. This step makes a big difference. For the full recipe, check the Lemon Garlic Scallops section. {{image_2}} You can swap scallops for shrimp. Shrimp cooks fast and has a sweet taste. Just use the same method as for scallops. You can also try different oils. Instead of olive oil, use butter or avocado oil. Each will give a different flavor to the dish. Add a splash of white wine for extra depth. Wine enhances the lemon and garlic flavors. You can also use other citrus fruits. Try lime or orange juice for a fresh twist. They will brighten up the dish in a new way. For a gluten-free option, this recipe is already safe. All the ingredients are gluten-free. You can also make low-carb adjustments. Use less oil or skip the garlic if you prefer. This way, you can still enjoy the meal while sticking to your diet. For the full recipe, check out the complete guide. To keep your Lemon Garlic Scallops fresh for a few days, follow these tips. First, let the scallops cool down at room temperature. Then, place them in an airtight container. This helps keep the scallops moist. You can store them in the fridge for up to two days. Make sure to label the container with the date. If you want to store scallops for longer, freezing is the way to go. Place the cooled scallops in a freezer-safe bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze them for up to three months. When you are ready to use them, thaw in the fridge overnight for best results. To reinvigorate your leftovers, heat them gently. The microwave works well, but avoid overcooking. A skillet on low heat is another good option. Add a splash of olive oil or a bit of water to keep them moist. Heat just until warm, not hot. Serve them with a squeeze of fresh lemon juice for a bright flavor boost. The best sides to pair with Lemon Garlic Scallops include: - Sautéed spinach or kale - Light mixed green salad - Creamy risotto - Garlic mashed potatoes - Grilled asparagus Each of these sides balances the scallops' rich flavor well. You can also serve them with lemon wedges for extra zing. Yes, you can use frozen scallops. Just remember to thaw them first. - Place the scallops in the fridge overnight. - If you're short on time, you can run them under cold water for about 30 minutes. Make sure they are fully thawed before cooking. This helps them cook evenly. To check if scallops are done, look for these signs: - They should turn opaque. - The surface should be slightly firm to touch. - A golden crust should form on the outside. Avoid overcooking, as this makes them tough. Yes! You can make a low-carb version by using these alternatives: - Replace olive oil with avocado oil for a different flavor. - Use fresh herbs like basil or dill instead of parsley. - Skip the potatoes or rice and serve with a side of zucchini noodles. These swaps keep the meal light and healthy. To store leftover Lemon Garlic Scallops, follow these steps: - Place them in an airtight container. - Keep them in the fridge for up to 2 days. - If you need to store them longer, freeze them for up to 2 months. When ready to eat, gently reheat in a pan to maintain texture. Enjoy the flavors again! For the complete cooking instructions, check out the Full Recipe. This blog post covered how to make tasty lemon garlic scallops. We talked about the ingredients you need, tools for cooking, and specific steps from prep to plating. I shared tips to prevent common mistakes like overcooking. You can even switch ingredients to fit your taste or diet. Try these ideas to impress your family and friends with a great dish. Enjoy cooking, and remember to have fun in the kitchen!

Lemon Garlic Scallops

Elevate your dinner with this mouthwatering lemon garlic scallops recipe that combines fresh flavors and quick preparation. Perfect for impressing guests or enjoying a special meal at home, this dish features tender scallops seared to perfection and tossed in a zesty lemon-garlic sauce. Ready in just 15 minutes, it's a culinary delight you won't want to miss.
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Ingredients
  

1 pound sea scallops, thawed if frozen

3 tablespoons olive oil

4 cloves garlic, minced

Zest and juice of 1 large lemon

Salt and black pepper to taste

1 tablespoon fresh parsley, chopped

Lemon slices for garnish

Instructions
 

Pat the scallops dry with paper towels to remove excess moisture, which helps achieve a good sear. Season generously with salt and black pepper on both sides.

    In a large skillet, heat the olive oil over medium-high heat until shimmering.

      Carefully add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Sear without moving them for about 2-3 minutes, or until they develop a golden-brown crust.

        Flip the scallops and add the minced garlic to the pan. Cook for another 2-3 minutes, stirring the garlic gently to avoid burning, until the scallops are opaque and cooked through.

          Remove the skillet from heat and immediately add the lemon zest and juice. Toss gently to coat the scallops in the flavorful sauce.

            Finally, sprinkle fresh parsley over the top for a burst of color and freshness.

              Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4

                - Presentation Tips: Serve the scallops on a plate with a drizzle of the pan juices, garnished with the lemon slices and a sprinkle of extra parsley for added color. Pair with a side of sautéed greens or a light salad for a complete meal!