Perfect Lemon Garlic Butter Scallops Recipe You Need to Try

Ah, scallops—the ocean’s buttery jewels. Have you ever tasted the sea wrapped in a zesty symphony of lemon and garlic?

Picture this: it’s like a summer breeze kissed the waves, and you took a bite out of that moment.

These scallops, seared to perfection in golden pools of butter, are exactly what you didn’t know you were craving. Just last week, I stumbled upon a sunset market stall where a fishmonger promised me the “best scallops this side of the Atlantic”—and let’s just say, he wasn’t lying.

Steps

1. If using frozen scallops, defrost them in the refrigerator overnight. Remove the side muscle from the scallops if it’s still attached, and dry them thoroughly with paper towels.
2. Heat olive oil in a large pan over medium-high heat until it is hot and shimmering. Place the scallops in a single layer, ensuring not to overcrowd the pan, and season with salt and pepper.



3. Cook the scallops for 2-3 minutes on one side until a golden crust forms, then flip them over. Fry for another 2 minutes until they are lightly browned and cooked through. Remove the scallops from the pan and place them on a plate.
4. In the same pan, melt 2 tablespoons of butter, making sure to scrape up any browned bits left from the scallops. Add minced garlic and cook for about a minute until fragrant.
5. Pour in the wine or broth and bring it to a simmer, allowing it to reduce by about half for 2 minutes. Stir in the remaining tablespoon of butter along with the lemon juice.
6. Remove the pan from heat and return the scallops to the pan to warm them slightly. Garnish with chopped parsley before serving.
7. Serve the scallops over your choice of rice, pasta, garlic bread, or steamed vegetables, such as cauliflower or broccoli.

Ingredients

• 2 tablespoons olive oil
• 1 ¼ pounds large sea scallops
• 3 tablespoons unsalted butter, divided
• 4-5 large garlic cloves, minced (or 1 ½ tablespoons minced garlic)
• ¼ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• ¼ cup dry white wine or broth
• 2 tablespoons lemon juice
• ¼ cup fresh 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 do I determine when scallops are perfectly cooked?
• Scallops are quick to cook, typically taking about 4-5 minutes. They are done when they appear opaque and feel slightly firm to the touch. Be cautious not to overcook them, as this can result in a tough texture. Remove them from the heat as soon as they are ready.
• What is the best way to prepare scallops?
• It’s ideal to choose scallops without the bright orange or coral-colored part, known as roe, as it can taste bitter to some. If you have scallops with roe attached, you can remove it if preferred. For convenience, opt for frozen, wild-caught scallops without roe.
• How should I defrost frozen scallops?
• To defrost frozen scallops, let them thaw overnight in the refrigerator. Avoid thawing them in water, as it can affect their texture. Pat them dry with paper towels before cooking to remove any excess moisture.
• What substitutes can I use for lemon juice in the recipe?
• While lemon juice is traditional, you can try other citrus options like lime juice for a tangy twist or orange juice for a sweeter flavor. Both will give a unique variation to your scallops.
• Can I add additional herbs and seasonings to the scallops?
• Yes, you can enhance the dish by adding a touch of fresh thyme or rosemary, ensuring not to overpower the scallops’ flavor. A hint of smoked paprika can also introduce a subtle smokiness to the dish.

Tips

• Select High-Quality Scallops: Choose fresh, large sea scallops with a firm texture and a sweet, briny aroma. This ensures that they will retain their rich flavor and tender texture during cooking.
• Properly Thaw and Dry Scallops: If using frozen scallops, thaw them in the refrigerator overnight and pat them thoroughly dry with paper towels before cooking. This prevents excess moisture, which can hinder the scallops from achieving a beautiful golden sear.
• Experiment with Citrus and Herbs: While lemon juice is traditional, try lime or orange juice for a different twist. Additionally, adding fresh thyme or rosemary can elevate the flavor profile without overpowering the scallops.
• Avoid Overcooking: Scallops cook quickly, usually within 4-5 minutes. Look for them to turn opaque and feel slightly firm to ensure they remain tender and do not become tough.

Equipment

• Large pan or skillet – If you don’t already have a large enough pan to sear scallops without overcrowding.
• Garlic press – Useful for mincing fresh garlic cloves efficiently.
• Cooking tongs – Helpful for flipping scallops without damaging them.
• Citrus juicer – For extracting fresh lemon juice easily.
• Quality chef’s knife – If you need a reliable knife for chopping parsley and other ingredients.