There’s something magical about the way garlic, lemon, and butter come together, isn’t there? It’s like the holy trinity of flavor! When I was little, my grandma used to make shrimp scampi that was legendary in our family. These Garlic Lemon Butter Scallops remind me so much of that comforting dish, but with a little bit of a sophisticated twist. Think of it as shrimp scampi’s elegant cousin, all dressed up and ready for a fancy dinner party… or just a Tuesday night when you need a little bit of sunshine on your plate. You can make this even if you are a complete beginner. It’s far easier than steak and is always a winner.
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What is Garlic Lemon Butter Scallops?
Okay, let’s break it down. Garlic Lemon Butter Scallops are, essentially, scallops that are pan-seared to golden-brown perfection and then drenched in a luscious sauce made from (you guessed it!) garlic, lemon juice, and butter. It’s a simple dish, but the combination of flavors is just incredible. The sweetness of the scallops, the tanginess of the lemon, the richness of the butter, and the pungent aroma of the garlic all work together in perfect harmony. Think of it as sunshine in a pan! It’s sophisticated enough to serve at a dinner party, but easy enough to whip up on a weeknight. If you are looking for something tasty that is not pasta this is a winner.
Why you will love this recipe?
Where do I even begin? This Garlic Lemon Butter Scallops recipe is truly one of my all-time favorites, and for good reason! What I love most about this is how quickly it comes together. Seriously, from start to finish, you’re looking at maybe 20 minutes tops. And the flavor? Oh, the flavor! The scallops are perfectly seared, creating a beautiful crust that gives way to a sweet, tender interior. Then there’s the sauce – garlicky, lemony, buttery perfection that coats every single scallop. It’s just divine. You really can’t beat it.
But it’s not just the flavor and speed that make this recipe a winner. It’s also incredibly versatile! Serve it over pasta for a heartier meal, alongside a simple salad for a light lunch, or even on its own as an appetizer. The possibilities are endless! Plus, the ingredients are relatively inexpensive, making it a great option for a budget-friendly meal. It feels special and luxurious without breaking the bank. This is a dinner-party recipe that is guaranteed to impress. Trust me, once you try this recipe, you’ll be hooked! I’ve made it countless times for family and friends, and it’s always a hit. It is easier than Shrimp Scampi and is just as tasty.
How do I make garlic lemon butter scallops?
Quick Overview
Making these Garlic Lemon Butter Scallops is surprisingly simple! First, you’ll pat the scallops dry and season them with salt and pepper. Then, you’ll sear them in a hot pan with some olive oil until they’re golden brown and cooked through. Finally, you’ll make the magic happen by creating the garlic lemon butter sauce in the same pan. It’s a quick and easy process that yields incredible results. Don’t be intimidated by the “fancy” factor – this is totally achievable for home cooks of all skill levels. Just follow the steps, and you’ll be enjoying restaurant-quality scallops in no time!
Ingredients
For the Scallops: What is
• 1 pound sea scallops, patted dry (the dryer the better for a good sear!
• Salt and freshly ground Black Pepper, to taste
• 2 tablespoons olive oil
What is the Garlic Lemon Butter Sauce?
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced (I’m a garlic lover, so I sometimes add even more!)
• 1/4 cup dry white wine (optional, but adds a lovely depth of flavor. Chicken broth works too)
• 1/4 cup lemon juice, freshly squeezed (fresh is always best)
• 2 tablespoons chopped fresh parsley, for garnish.
What are the steps to
Step 1: Prepare the Scallops
First, pat the scallops dry with paper towels. What is the best way to get a beautiful sear? Season them generously with salt and pepper on both sides. Don’t be shy with seasoning!
Step 2: Sear the Scallops
In a large skillet, heat olive oil over medium-high heat. Once the oil is shimmering and hot, carefully add the scallops to the pan in a single layer. What should I do if I overcrowd the pan? Cook for 2-3 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Step 3: Make the Garlic Lemon Butter Sauce
Remove the scallops from the pan and set aside. Add the butter to the same pan and let it melt over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. What are the best ways to burn garlic?
Step 4: Add Wine and Lemon Juice
If you have white wine, pour it into a saucepan and let it simmer for about 10 minutes, allowing the alcohol to evaporate. Pour in the white vinegar and stir to combine. Then, stir in the lemon juice and bring the sauce to a simmer.
Step 5: Combine and Serve
What are the best ways to cook a scallop in sour cream? Garnish with fresh parsley and serve immediately.
What should I serve it with?
What are some of the best ways to make garlic lemon butter scallops? What are some of my favorite options?
Over Pasta:Toss the scallops and sauce with your favorite pasta, such as linguine or fettuccine, for a heartier meal. What’s a good parmesan cheese?
With Rice:Serve the scallops over a bed of fluffy white rice or brown rice for an easy and satisfying meal. How does the sauce soak into the rice?
What is the best way to servePair scallops with roasted vegetables like asparagus, broccoli, or Brussels sprouts for a healthy meal. What are the best healthy meals to eat? The flavors complement each other perfectly.
As an appetizer: HowServe scallops on their own as an appetizer. What are some good appetizers to serve in small bowls?
Growing up, my mom would often serve something similar over angel hair pasta with a side of garlic. It’s a tradition I’ve continued with my own family. I have seen them served with risotto which is super yummy too.
How do I prepare a Garlic Lemon Butter Scallop?
What are some good ways to take Garlic Lemon Butter Scallops from good restaurants? To absolutely amazing. What are some of the best tips for a beginner?
Dry Scallops are Key: What are some examplesHow do I get a beautiful scallop before searing? Golden-brown crust Any excess moisture will cause the scallops to steam instead of sear.
Don’t overcrowd the pan! Overcrowding the pan will lower the temperature and prevent the scallops from searing properly. Cook them in batches if necessary.
Don’t overcook Scallops!Scallops can become tough and rubbery if overcooked. Cook the potatoes until they’re opaque and slightly firm to the touch.
How do I use fresh lemon juice?What is the best way to use fresh lemon in a sauce? Avoid using bottled lemon juice.
How do you adjust the garlic to your taste? I love garlic, so I tend to use a generous amount in this recipe. But feel free to adjust the amount to your own liking.
Add a Pinch of Red Pepper Flakes: For a little bit of heat, add a pinch of red pepper flakes to the sauce.
I made the mistake of overcrowding the pan the first time I made these and they came out really sad! Soggy not seared. Learn from me.
Storing and Reheating Tips
If you happen to have any leftover Garlic Lemon Butter Scallops (which is rare in my house!), here are some tips for storing and reheating them:
Refrigerating: Store the scallops in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it cools, but it will loosen up when reheated.
Reheating: The best way to reheat the scallops is in a skillet over medium heat. Add a little bit of butter or olive oil to the pan to prevent them from sticking. Cook for a few minutes, until heated through. Be careful not to overcook them, or they’ll become tough.
Freezing: I don’t recommend freezing cooked scallops, as they can become rubbery and lose their flavor. It’s best to enjoy them fresh.
I find that the lemon flavor intensifies upon refrigeration so keep that in mind when you are making the dish. Maybe go a little easier than usual with the juice.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Garlic Lemon Butter Scallops! It’s quick, easy, and bursting with flavor. Whether you’re cooking for a special occasion or just looking for a delicious weeknight meal, these scallops are sure to impress. I hope you enjoy this recipe as much as my family and I do! If you love this recipe, be sure to check out my other seafood recipes. They’re all designed to be simple, flavorful, and perfect for busy weeknights. And please, let me know how your scallops turn out in the comments below! I can’t wait to hear your thoughts and see your variations. Happy cooking!
How to Make Succulent Garlic Lemon Butter Seared Scallops at Home
Ingredients
Main Ingredients
- 1 lb large sea scallops side muscle removed, patted very dry
- 2 tbsp olive oil can substitute with canola oil
- 6 tbsp unsalted butter divided
- 3 cloves garlic minced
- 0.25 cup fresh lemon juice
- 4 tbsp fresh parsley and chives chopped, use a combination
- 1 tsp sea salt and black pepper to taste
Instructions
Preparation Steps
- Pat the scallops thoroughly dry with paper towels. Season lightly with sea salt and black pepper.
- Heat a large skillet over medium-high heat with olive oil and 2 tablespoons butter until hot.
- Place the scallops in the hot pan without overcrowding. Sear for 2-3 minutes until golden brown.
- Flip the scallops and sear for another 1-2 minutes until cooked through.
- Remove the scallops, set aside, and reduce the pan heat to low.
- Add the remaining butter, garlic, and lemon juice to the pan; stir and let simmer until slightly thickened.
- Return scallops to the pan, coat with sauce, stir in 2 tablespoons of herbs, and adjust seasoning.
- Garnish with remaining herbs and serve hot.
