Description
Succulent lemon garlic butter scallops dance with zesty Mediterranean flavors, promising a restaurant-quality seafood experience. Delicate scallops seared to golden perfection will transport you to coastal culinary bliss with minimal effort and maximum deliciousness.
Ingredients
Scale
Main Ingredients:
- 1.25 pounds scallops
- 3 tablespoons unsalted butter
- 4–5 cloves garlic (large, minced) or 1.5 tablespoons minced garlic
Liquid and Seasoning Ingredients:
- 2 tablespoons olive oil
- 1/4 cup dry white wine or broth
- 2 tablespoons lemon juice
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
Garnish:
- 1/4 cup parsley (chopped)
Instructions
- Thaw frozen scallops in cold water, carefully removing the tough side muscle. Thoroughly dry scallops with paper towels to ensure optimal searing and prevent steaming.
- Heat olive oil in a skillet over medium-high heat until it’s sufficiently hot. Carefully place scallops in a single layer, avoiding overcrowding. Sear for 2-3 minutes until a golden-brown crust develops, then flip and cook an additional 2 minutes until they become opaque and fully cooked.
- Remove scallops from the pan and set aside. In the same skillet, melt butter and add minced garlic, cooking for approximately 60 seconds until aromatic but not burnt. Pour in wine or broth, allowing the liquid to simmer and reduce for 2 minutes.
- Incorporate remaining butter and freshly squeezed lemon juice into the pan, creating a rich, tangy sauce that captures the pan’s caramelized remnants. Gently return scallops to the skillet, coating them in the flavorful sauce.
- Transfer scallops to serving plates and drizzle with remaining sauce. Sprinkle freshly chopped parsley over the dish for a vibrant garnish and added layer of flavor. Serve immediately while hot and at peak deliciousness.
Notes
- Choose fresh, high-quality scallops with a sweet, mild ocean smell to ensure the best flavor and texture.
- Thoroughly dry scallops using paper towels to achieve a perfect golden-brown sear without steaming them in the pan.
- Maintain medium-high heat and avoid overcrowding the pan to create a crispy exterior while keeping the inside tender and succulent.
- Replace wine with chicken broth or vegetable stock for a non-alcoholic version that still provides depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 60 mg