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Seared Scallops with Lemon Garlic Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 4 reviews
  • Author: Kylie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

This Seared Scallops with Lemon Garlic Butter recipe features perfectly golden, succulent sea scallops pan-seared to perfection and finished with a vibrant garlic butter lemon sauce. Ideal for a quick and elegant meal, this dish combines the delicate flavor of scallops with a bright and aromatic lemon garlic butter, garnished with fresh herbs for a beautiful presentation.

Ingredients

Scale

Seafood

  • 1 1/2 pounds large sea scallops, thawed

Seasonings

  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • pinch of crushed red pepper flakes

Cooking Fats and Aromatics

  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, pressed or minced

Finishing

  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  • optional garnish: chopped fresh parsley or chives

Instructions

  1. Prep the scallops: If your scallops have a small, tough side muscle attached, gently pull it off and discard. Pat the scallops very dry with paper towels. Let them rest uncovered on fresh paper towels for 5 to 10 minutes to air-dry. Season both sides evenly with sea salt and black pepper right before cooking.
  2. Heat the pan: Place a large skillet over high heat and let it preheat for 2 to 3 minutes. Add the olive oil and heat until shimmering and fluid, just shy of smoking.
  3. Sear the scallops: Add the scallops in a single layer, making sure they are not touching. If necessary, cook in two batches. Cook undisturbed for 1 and a half to 2 minutes until a deep golden crust forms on the bottom and the scallops release easily from the pan. Flip and cook for 30 to 45 seconds, just until the sides turn opaque. Transfer scallops quickly to a plate.
  4. Finish with garlic butter: Reduce heat to medium-low. Add butter, a pinch of salt and pepper, and let the butter melt. Add garlic and crushed red pepper flakes, cooking for about 30 seconds while stirring constantly until fragrant but not browned. Remove pan from heat and stir in lemon juice.
  5. Return the scallops briefly: Add the scallops back to the pan and gently toss for 10 to 15 seconds to coat them in the garlic butter sauce. Do not cook longer to prevent overcooking.
  6. Serve: Transfer scallops to a serving plate, spoon the pan sauce over them, and garnish with chopped fresh parsley or chives. Serve immediately with lemon wedges and enjoy.

Notes

  • Make sure to pat scallops very dry before searing to achieve a golden crust.
  • Do not overcrowd the pan to ensure even searing; cook in batches if necessary.
  • Use fresh lemon juice for the best bright flavor.
  • Remove the side muscle from scallops as it can be tough and chewy.
  • Gently toss scallops in sauce at the end to avoid overcooking and maintain tenderness.
  • The optional fresh herbs add color and a fresh aroma but can be omitted if unavailable.

Nutrition

  • Serving Size: 1 serving
  • Calories: 210 kcal
  • Sugar: 0.5 g
  • Sodium: 220 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 18 g
  • Cholesterol: 65 mg

Find it online: https://cookylie.com/seared-scallops-with-lemon-garlic-butter-recipe/