Scallop Recipe

1. Melt butter in a large skillet over medium heat. Stir in garlic and cook for a few seconds until fragrant.
2. Arrange scallops in a single layer in the skillet; cook until golden brown on one side, about 2 minutes. …
3. Whisk lemon juice, salt, and pepper into butter; pour sauce over scallops to serve.

Seared Lemon Garlic Butter Scallops

Have Crispy Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce! Cheaper than going out to a restaurant and just as good as chef made scallops! They are the ultimate treat!

Prep: 5min

Total: 10min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 254 kcal, Carbohydrate 6 g, Protein 17 g, Fat 16 g, Saturated Fat 6 g, Cholesterol 56 mg, Sodium 460 mg, servingSize 1 serving

Ingredients:

• 2 Tablespoons olive oil
• 1 1/4 pounds (600 grams) scallops
• 3 tablespoons unsalted butter, (divided)
• 4-5 large garlic cloves, (minced (or 1 1/2 tablespoons minced garlic))
• Salt and fresh ground black pepper (to taste)
• 1/4 cup dry white wine (or broth)
• 2 tablespoons lemon juice
• 1/4 cup chopped parsley

Instruction:

1. If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
2. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
3. Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
4. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
5. Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
6. Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.
7. Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

12 Easy Scallop Recipes: Seared Scallops & More!

Here are the tricks to how to cook pan seared scallops and get that perfect brown crust! Follow these simple tips for a fast and easy dinner.

Prep: 10min

Total: 15min

Yield: 4

Nutrition Facts: servingSize None, calories 164 calories, Sugar 0 g, Sodium 467.1 mg, Fat 10.4 g, Saturated Fat 3 g, Trans Fat 0.1 g, Carbohydrate 3.6 g, Fiber 0 g, Protein 13.7 g, Cholesterol 34.8 mg

Ingredients:

• 1 pound sea scallops, thawed if frozen
• Kosher salt
• 2 tablespoons neutral oil
• 1 tablespoon salted butter
• Lemon wedges, for serving

Instruction:

1. Thaw the scallops, if frozen (see above).
2. Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
3. Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt.
4. Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.
5. Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center of the scallop is almost opaque.
6. Turn off the heat and add the butter. When it melts, spoon the melted butter over the scallops and serve with a squeeze of lemon. Or, go to Lemon Herb Scallop Sauce to make a 2 minute pan sauce.

Scallops | Butter Garlic Scallops Recipe | Seafood

FAQ

What is the best cooking method for scallops?

Why do you soak scallops in milk before cooking?