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To create Lemon Garlic Butter Scallops, you'll need a few key items: - 1 pound sea scallops, cleaned - 4 tablespoons unsalted butter - 3 cloves garlic, minced - 1 tablespoon fresh lemon juice - Zest of 1 lemon - Salt and pepper to taste - 1 tablespoon fresh parsley, chopped (for garnish) - Lemon wedges (for serving) These ingredients work together to create a rich and flavorful dish. Fresh scallops shine in this recipe, and the lemon and garlic give them a bright taste. You can add some fun twists to this dish if you like: - Red pepper flakes for heat - A splash of white wine for depth - Fresh herbs like thyme or dill for a different flavor These optional ingredients can enhance the dish and give it your personal touch. When shopping for scallops, look for these signs: - They should smell like the ocean, not fishy. - They should be firm and moist. - The color should be creamy white or slightly pink. Choosing fresh scallops makes a big difference. They will taste better and have a nicer texture. Always buy from a trusted source to ensure quality. Start by drying the scallops with paper towels. This step is key for a nice sear. After drying, season both sides with salt and pepper. A little seasoning enhances the natural flavor. Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt until it bubbles. Once the butter is melted, place the scallops in the skillet. Make sure they are in a single layer. Cook them for about 2-3 minutes without moving. This helps them form a golden crust. Flip the scallops and cook for another 2-3 minutes. Remove them from the skillet and set aside on a plate. In the same skillet, add the remaining butter and minced garlic. Sauté for around 30 seconds until the garlic smells great. Next, stir in the lemon juice and zest. Then, return the scallops to the skillet. Gently toss them in the garlic butter sauce. Taste and add more salt and pepper if needed. Finally, plate the scallops and spoon the sauce over them. Garnish with chopped parsley and serve with lemon wedges. Enjoy the rich and flavorful dish! To get a perfect sear on your scallops, start with dry scallops. Patting them dry helps the surface brown nicely. Season both sides with salt and pepper. Heat your skillet over medium-high heat and add butter. Wait until the butter bubbles before adding the scallops. Place them in a single layer and leave them alone. Cook for 2-3 minutes without moving them. This allows a golden crust to form. Flip and repeat on the other side. One common mistake is overcrowding the pan. This prevents proper searing and steams the scallops. Cook in batches if needed. Another mistake is flipping too soon. If they stick, they are not ready. Always make sure your skillet is hot enough. Finally, don’t overcook them. Scallops cook fast and should be tender. Serve your Lemon Garlic Butter Scallops with lemon wedges for a fresh kick. They pair well with light sides such as a green salad or roasted vegetables. A crisp white wine, like Sauvignon Blanc, complements the dish perfectly. For added flavor, serve with a side of garlic bread to soak up the sauce. Enjoy the dish while it’s warm for the best taste. {{image_2}} You can change the flavor of your Lemon Garlic Butter Scallops easily. Try adding a pinch of red pepper flakes for heat. You can also mix in fresh herbs like thyme or dill for a twist. If you want a sweet touch, add a splash of white wine. This will give the dish a nice depth of flavor. If you need to make swaps, that’s simple too. Use olive oil instead of butter for a dairy-free option. For a lighter version, you can use less butter and more lemon juice. If you want to keep it low-carb, skip the butter and use broth instead. These swaps will still keep your scallops tasty. You can cook scallops in different ways. Grilling gives them a nice smoky flavor. Just brush them with a little oil and grill for 2-3 minutes per side. Baking is also easy. Place them on a baking sheet, drizzle with the garlic butter, and bake at 400°F for about 10 minutes. Both methods will still give you a delicious meal. To store leftover scallops, place them in an airtight container. Make sure they cool down first. Keep the container in the fridge. Leftovers will stay fresh for up to two days. If you want to keep them longer, consider freezing. When you reheat scallops, do it gently. Use a skillet over low heat. Add a bit of butter to keep them moist. Heat them just until warm. Avoid cooking them too long, or they may become rubbery. You can freeze scallops, but there are some rules. Do's: - Freeze scallops in a single layer on a baking sheet. - Once frozen, place them in a freezer bag. - Label the bag with the date. Don'ts: - Don’t freeze cooked scallops, as they lose texture. - Don’t store them for more than three months. I recommend using sea scallops for this dish. Sea scallops are larger and meatier than bay scallops. They hold up well during cooking and have a sweet flavor. Look for fresh scallops that are firm and have a slight ocean smell. If you can, buy them from a trusted fishmonger. This ensures they are fresh and of high quality. You can prepare the components in advance but not the whole dish. Searing scallops just before serving is best. If you cook them early, they may become tough. You can clean and season the scallops ahead of time. Also, make the garlic butter sauce in advance. Just warm it up before adding the scallops. These scallops pair well with many sides. Try serving them with: - A light salad with mixed greens - Garlic bread for soaking up the sauce - Steamed asparagus or green beans - Creamy risotto for a rich touch - Lemon rice for a fresh side Each of these options will complement the bright flavors of the dish. Scallops cook quickly, usually in 4-6 minutes. They should be golden brown on the outside and opaque in the center. Use a timer for precise cooking. When you press them lightly, they should feel firm but not hard. If they become rubbery, they are overcooked. It's better to undercook slightly than to overcook them. This blog post covered everything you need for cooking scallops. You learned about essential ingredients and how to prepare them well. I shared tips on searing and avoiding common mistakes. We also discussed creative variations and how to store leftovers. In my experience, lemon garlic butter scallops are a tasty choice. Remember, fresh scallops make a big difference. Enjoy cooking and serving this delicious dish!

Lemon Garlic Butter Scallops

Indulge in a seafood delight with these delicious Lemon Garlic Butter Scallops! This simple recipe takes just 20 minutes and combines perfectly seared scallops with a rich garlic butter sauce, enhanced by fresh lemon juice and zest. Perfect for impressing guests or treating yourself, this dish is sure to become a favorite. Click through to explore the full recipe and unleash your culinary creativity today!
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Ingredients
  

1 pound sea scallops, cleaned

4 tablespoons unsalted butter

3 cloves garlic, minced

1 tablespoon fresh lemon juice

Zest of 1 lemon

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Pat the scallops dry with paper towels, then season both sides with salt and pepper. This step ensures they sear properly.

    In a large skillet, melt 2 tablespoons of butter over medium-high heat until bubbly.

      Once the butter is melted, add the scallops to the skillet in a single layer. Sear for about 2-3 minutes on each side without moving them, until they develop a golden crust. Cook in batches if necessary to avoid overcrowding.

        Remove the scallops from the skillet and set aside on a plate.

          In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 30 seconds until fragrant.

            Stir in the lemon juice and zest, then return the scallops to the skillet. Gently toss to coat them in the garlic butter sauce.

              Adjust seasoning with additional salt and pepper if desired.

                Plate the scallops, spoon the buttery lemon garlic sauce over the top, and garnish with chopped parsley.

                  Serve immediately with lemon wedges on the side for squeezing.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4