Zesty Lemon Garlic Butter Scallops

$To make Lemon Garlic Butter Scallops, you need a few key ingredients. Here is the list: - 1 lb sea scallops, patted dry - 4 tablespoons unsalted butter - 3 cloves garlic, minced - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) These ingredients come together to create a delightful dish. The scallops are sweet and tender, while the butter adds richness. Garlic gives a savory kick, and lemon brings freshness. Fresh thyme adds a hint of earthiness. Using quality ingredients makes all the difference. Always choose fresh scallops for the best flavor. When you prepare this dish, remember that timing matters. The butter must be hot but not browned. This allows the garlic to sauté perfectly. The lemon zest and juice enhance the scallops' natural sweetness. It’s a quick meal packed with flavor and joy. {{ingredient_image_1}} Patting dry the scallops Start by taking your scallops out of the package. Use a paper towel to pat them dry. This helps them sear better. If they are wet, they will steam instead of sear. Mince garlic Next, take three cloves of garlic. Use a knife to chop them into small pieces. Minced garlic adds a lot of flavor to our dish. Melting butter and sautéing garlic In a medium skillet, melt two tablespoons of butter over medium heat. Once it’s melted and bubbly, add the minced garlic. Sauté it for about 30 seconds. You want it fragrant but not browned. Searing the scallops Now, turn up the heat to medium-high. Season each scallop with salt and pepper on both sides. Carefully add the scallops to the hot pan. Sear them for 2-3 minutes until they are golden brown. Flavoring with lemon and thyme After that, flip the scallops. Add the remaining butter, lemon zest, lemon juice, and thyme to the pan. Cook for another 1-2 minutes. Baste the scallops with the melted butter until they look opaque and firm. Plating the scallops Once cooked, take the scallops out of the skillet. Place them on a serving plate. Drizzling sauce Drizzle the garlic butter sauce over the scallops. This adds rich flavor and moisture. Garnishing with parsley Finish by sprinkling chopped parsley on top. It adds a pop of color and freshness. Serve with lemon wedges on the side for extra zest. - Achieving the ideal sear: Start with dry scallops. This helps them brown well. Heat your pan before adding scallops. A hot pan makes a great crust. Sear one side for 2-3 minutes. Wait until they are golden before flipping. - Avoiding overcooking: Cook scallops just until they turn opaque. They should feel firm to the touch. Overcooked scallops become rubbery and tough. Keep an eye on the time. It’s better to undercook slightly than overcook. - Using fresh herbs: Fresh herbs like thyme add depth. Chop them finely and mix them into your butter sauce. You can also try basil or parsley. These herbs brighten up the dish. - Incorporating extra spices: Add a pinch of red pepper flakes for heat. A dash of paprika can boost the flavor. Experiment with spices like cumin or coriander for a twist. Just remember, a little goes a long way. Pro Tips Choose the Right Scallops: Look for dry sea scallops that are not treated with preservatives. They will sear better and have a more natural flavor. Don’t Crowd the Pan: Searing scallops requires high heat. If the pan is overcrowded, they will steam instead of sear, resulting in a less appealing texture. Use Fresh Ingredients: Fresh garlic, lemon juice, and thyme make a significant difference in flavor. Opt for fresh over dried whenever possible. Baste for Extra Flavor: Continuously spoon the melted butter over the scallops while cooking to enhance their flavor and ensure even cooking. {{image_2}} You can change the flavor of lemon garlic butter scallops easily. - Adding heat with chili flakes: If you like spice, add chili flakes. Just a pinch can enhance the dish. The heat balances the lemon's brightness, making each bite exciting. - Incorporating other citrus fruits: You can also try orange or lime juice. These fruits add a new twist. Their sweetness pairs well with the scallops and garlic. Mixing different citrus can create a special dish. Serving scallops can be fun and creative. - Suggested side dishes: Serve with steamed broccoli or roasted asparagus. These sides add color and nutrients. You might also enjoy the scallops with a light salad. - Pairing with pasta or risotto: Lemon garlic butter scallops go great with pasta or risotto. The creamy texture of risotto complements the scallops well. Try tossing them with fettuccine and a bit of lemon zest for a quick meal. Store leftover lemon garlic butter scallops in the fridge. Place them in an airtight container. This keeps them fresh for up to two days. Try to cool them down to room temperature before sealing. You want to avoid steam build-up, which can make them soggy. To reheat scallops, use a skillet over medium heat. Add a little butter or oil to the pan. This helps keep the scallops moist. Heat them for about two minutes per side. Microwave reheating is quick but can dry them out. If you use the microwave, cover the dish with a damp paper towel. This adds moisture while reheating. To maintain texture, avoid cooking them too long. Scallops are best when they are warm, not hot. Enjoy your delicious leftovers! How to know when scallops are cooked? Scallops cook quickly. They are done when they turn opaque and firm. A nice golden crust means you have seared them well. If they feel rubbery, they may be overcooked. Always check the texture for the best results. Can I use frozen scallops? Yes, you can use frozen scallops. Just make sure to thaw them first. Pat them dry to remove excess water. This helps achieve a good sear. Frozen scallops can taste just as good as fresh, if prepared properly. What wine pairs well with lemon garlic butter scallops? A crisp white wine works best. Try a Sauvignon Blanc or a Chardonnay. These wines complement the lemon and butter flavors. They enhance the dish without overpowering it. Can I make this dish dairy-free? Absolutely! You can substitute butter with olive oil or a dairy-free butter. This keeps the flavor rich without the dairy. Just use the same amount as the recipe calls for. Vegetarian alternatives to scallops? For a vegetarian option, try using king oyster mushrooms. Slice them thickly to mimic scallops. Sear them in the same way, using the same lemon garlic butter sauce. They absorb flavors well and offer a nice texture. This article covered how to prepare delicious lemon garlic butter scallops. We explored the key ingredients, shared step-by-step cooking instructions, provided tips for perfecting the dish, and suggested ways to vary flavors and pairings. In closing, remember that fresh ingredients and careful cooking lead to great results. Enjoy your tasty scallops and feel free to experiment with your favorite flavors!$

Zesty Lemon Garlic Butter Scallops

Delicious scallops seared in a zesty lemon garlic butter sauce.

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Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine Seafood

Servings 2

Calories 250 kcal

Ingredients

1 lb sea scallops, patted dry
4 tablespoons unsalted butter
3 cloves garlic, minced
1 lemon Zest of
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
to taste Salt and pepper
for garnish Fresh parsley, chopped
for serving Lemon wedges

Instructions

In a medium skillet, melt 2 tablespoons of butter over medium heat.
Once the butter is melted and bubbly, add the garlic and sauté for about 30 seconds until fragrant but not browned.
Increase the heat to medium-high. Season the scallops with salt and pepper on both sides.
Carefully add the scallops to the hot pan and sear for 2-3 minutes on one side until they develop a nice golden crust.
Flip the scallops and add the remaining butter, lemon zest, lemon juice, and thyme to the pan.
Cook for an additional 1-2 minutes, basting the scallops with the melted butter and cooking until they are opaque and have a firm texture.
Remove the scallops from the skillet and place on a serving plate.
Drizzle the remaining garlic butter sauce over the scallops and garnish with chopped parsley.
Serve immediately with lemon wedges on the side.

Notes

Serve immediately for the best texture.

Keyword butter, garlic, lemon, scallops, seafood