The aroma of garlic sizzling in butter is simply unforgettable, like the comforting embrace of a favorite blanket on a brisk autumn evening. Scallops, those ocean jewels, transform into something truly special when paired with this luscious sauce. They remind me of a seaside dinner I once had—where time felt suspended, and every bite seemed to capture the essence of the sea.
Steps
- If using frozen scallops, defrost them in the refrigerator and then remove the side muscle if it’s attached. Pat them dry thoroughly with paper towels to remove any excess moisture.
- Heat olive oil in a large pan over medium-high heat until it is hot and sizzling. Place the scallops in a single layer in the pan, ensuring not to overcrowd them, and season with salt and pepper.
- Cook the scallops for 2 to 3 minutes on one side until a golden crust forms, then flip them and cook for another 2 minutes until they are crisp and cooked through. Transfer the cooked scallops to a plate.
- In the same pan, melt 2 tablespoons of butter, scraping up any browned bits from the scallops. Add minced garlic and cook until fragrant, approximately 1 minute.
- Pour in the wine or broth and let it simmer for about 2 minutes until the liquid reduces by half. Stir in the remaining tablespoon of butter and add lemon juice.
- Remove the pan from the heat and return the scallops to the pan to warm through slightly. Garnish with chopped parsley and serve with your choice of rice, pasta, or vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 ¼ pounds scallops
- 3 tablespoons unsalted butter, divided
- 4-5 large cloves garlic, minced (or 1 ½ tablespoons minced garlic)
- ¼ teaspoon salt, to taste
- ¼ teaspoon ground black pepper, to taste
- ¼ cup dry white wine or broth
- 2 tablespoons lemon juice
- ¼ cup parsley, chopped
Nutritional Values
Calories: 1020kcal | Carbohydrates: 28g | Protein: 72g | Fat: 64g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 1.6g | Cholesterol: 228mg | Sodium: 2824mg | Potassium: 1384mg | Fiber: 0.8g | Sugar: 1.6g | Vitamin A: 2336IU | Vitamin C: 36mg | Calcium: 96mg | Iron: 4mg
FAQ
- How can I tell when scallops are fully cooked?
- Scallops cook rapidly, typically within 4-5 minutes. They are done when they appear opaque and feel slightly firm. Avoid overcooking as this can make them tough; remove them from the pan promptly when they are ready.
- What is the best way to prepare scallops before cooking?
- Ideally, you should look for scallops without the bright orange or coral-colored roe attached, though this is a personal preference. If the roe is attached, it can be removed if desired. For convenience, many prefer to purchase frozen, wild-caught scallops that come without the roe.
- What is the recommended method for defrosting frozen scallops?
- Defrost frozen scallops overnight in the refrigerator. Avoid defrosting in water, as it can alter the texture. Always use the fridge to ensure safe thawing and minimize any health risks. Before cooking, pat the scallops dry thoroughly with paper towels.
- Can I substitute lemon with other citrus fruits in the recipe?
- Yes, you can experiment with different citrus variations. Lime juice can add a vibrant tang, while orange juice offers a sweeter, slightly less acidic taste. Both alternatives provide a unique twist to the dish.
- What herbs can I use to enhance the flavor of the scallops?
- To elevate the dish, consider adding a sprinkle of fresh thyme or rosemary along with parsley. These herbs complement the zesty lemon and garlic flavors, adding depth and complexity. A hint of smoked paprika can also introduce a subtle smokiness.
Tips
- Select High-Quality Scallops: Opt for large, fresh sea scallops over smaller ones to ensure the best texture and flavor. Freshness is key to achieving the melt-in-your-mouth experience that makes this dish stand out.
- Use Fresh Ingredients: Prioritize fresh garlic and freshly squeezed lemon juice over pre-minced garlic and bottled lemon juice. Fresh ingredients enhance the savory and zesty flavors, making the dish more vibrant and aromatic.
- Avoid Overcrowding the Pan: When cooking scallops, arrange them in a single layer without overcrowding to ensure they develop a nice golden crust. Cook in batches if necessary to maintain the right texture and color.
- Defrost Properly: If using frozen scallops, defrost them in the refrigerator overnight instead of in water. This prevents texture damage and ensures the scallops remain firm and flavorful. Always pat them dry with paper towels before cooking to remove excess moisture.
Equipment
- Large pan or skillet – A high-quality, heavy-bottomed skillet is essential for achieving a good sear on the scallops.
- Tongs – To flip the scallops and handle them easily without breaking them.
- Citrus juicer – For efficiently squeezing fresh lemon juice.
- Garlic press – For mincing fresh garlic quickly and efficiently.