Pan-Seared Scallops with Garlic Butter and Lemon Recipe
Introduction
Pan-seared scallops are a quick and elegant dish that delivers a perfect golden crust and tender interior. With simple ingredients like garlic, butter, and lemon, this recipe brings out the delicate sweetness of the scallops for a restaurant-quality meal at home.
Ingredients
- 8–10 sea scallops, dry-packed
- Salt and black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- Juice of ½ lemon
- Lemon wedges, for serving
Instructions
- Step 1: Pat the scallops very dry with paper towels to ensure a golden crust. Season both sides generously with salt and black pepper.
- Step 2: Heat a heavy skillet over medium-high heat. Add the olive oil and heat until shimmering but not smoking.
- Step 3: Place the scallops in the pan in a single layer, leaving space between them. Cook undisturbed for 2 to 3 minutes until a deep golden crust forms and you hear a steady sizzle.
- Step 4: Gently flip the scallops. Add butter to the pan and let it melt and foam. Stir in the minced garlic and cook for 1 to 2 minutes, spooning the garlic butter over the scallops as they finish cooking.
- Step 5: Squeeze in the lemon juice and gently swirl the pan to combine. Remove the skillet from heat immediately to keep the scallops tender and juicy.
- Step 6: Transfer the scallops to plates and spoon the warm garlic butter sauce over them. Serve with lemon wedges on the side.
Tips & Variations
- Make sure scallops are dry-packed, not wet-packed, to achieve the best sear and flavor.
- Use a heavy skillet like cast iron for even heat and a better crust.
- For a richer flavor, finish with a sprinkle of fresh parsley or a drizzle of white wine along with the lemon juice.
- If you prefer a spicy kick, add a pinch of red pepper flakes when cooking the garlic butter.
Storage
Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a little butter to avoid overcooking and drying them out. Reheating in the microwave is not recommended as it can make scallops rubbery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen scallops for this recipe?
Yes, but make sure to thoroughly thaw and pat them dry before cooking to achieve a good sear. Removing excess moisture is key to getting that golden crust.
How do I know when scallops are cooked?
Cooked scallops become opaque and firm to the touch but still springy. They should have a golden crust on the outside while remaining tender inside. Avoid overcooking, which makes them rubbery.
PrintPan-Seared Scallops with Garlic Butter and Lemon Recipe
This Pan-Seared Scallops recipe showcases perfectly golden, tender sea scallops cooked in a buttery garlic sauce with a fresh splash of lemon. It’s a simple yet elegant dish that is quick to prepare and perfect for a special dinner or an impressive appetizer.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scallops
- 8–10 sea scallops, dry-packed
- Salt and black pepper, to taste
Cooking and Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- Juice of ½ lemon
- Lemon wedges, for serving
Instructions
- Prepare Scallops: Pat the scallops very dry using paper towels to ensure a golden crust forms during cooking. Season both sides generously with salt and black pepper.
- Heat Skillet: Place a heavy skillet over medium-high heat. Add the olive oil and heat until shimmering but not smoking, ready for searing.
- Cook First Side: Arrange the scallops in the skillet in a single layer without crowding. Let them cook undisturbed for 2 to 3 minutes until a deep golden crust develops with a steady sizzle.
- Flip and Add Butter: Gently flip the scallops over. Add butter to the pan and allow it to melt and foam.
- Add Garlic and Baste: Stir in the minced garlic and continue cooking for 1 to 2 minutes, spooning the garlic butter over the scallops to infuse flavor while keeping them juicy.
- Finish with Lemon: Squeeze the juice of half a lemon into the pan, gently swirling to combine with the garlic butter. Remove the skillet from heat immediately to maintain scallop tenderness.
- Serve: Transfer scallops to plates and spoon the warm garlic butter sauce over them. Serve with lemon wedges on the side for added brightness.
Notes
- Make sure the scallops are very dry before cooking to get a perfect sear.
- Do not overcrowd the pan; cook in batches if necessary to maintain heat and sear properly.
- Use a heavy skillet, preferably cast iron or stainless steel, for even heat distribution.
- Adjust cooking times slightly depending on scallop size; avoid overcooking to keep them tender.
- Serve immediately for the best texture and flavor.
Keywords: pan-seared scallops, garlic butter scallops, easy scallop recipe, seared scallops, seafood dinner
