Lemon Garlic Butter Scallops

$- 1 pound fresh sea scallops - 4 tablespoons unsalted butter - 3 cloves garlic, minced - Juice and zest of 1 large lemon - 1 tablespoon fresh parsley, chopped - Salt and pepper to taste - Optional: pinch of red chili flakes for heat - Large skillet - Paper towels - Measuring spoons - Tongs or spatula When making lemon garlic butter scallops, you need fresh sea scallops. These shellfish taste sweet and buttery. You also need unsalted butter, which adds richness. Garlic gives a nice kick of flavor. Lemon juice and zest brighten up the dish. Fresh parsley adds a pop of color and taste. Don't forget salt and pepper for seasoning. If you like heat, red chili flakes are a great option. For tools, a large skillet helps cook scallops evenly. Paper towels are key to drying the scallops. Use measuring spoons to get the right amounts. Tongs or a spatula make flipping the scallops easy. With these ingredients and tools, you are ready to create a delicious meal. - Pat scallops dry and season with salt and pepper. - Melt butter in a skillet. Start by drying the scallops with a paper towel. This step is key. A dry scallop gets a better sear. Then, sprinkle salt and pepper on both sides. This enhances the flavor. Next, take a large skillet and place it on medium-high heat. Add 2 tablespoons of unsalted butter. Wait for the butter to melt and bubble. This means it's ready for the scallops. - Sear scallops for 2-3 minutes per side. - Prepare the sauce with garlic and lemon. Carefully place the scallops in the hot skillet. Do not overcrowd them; this helps with cooking. Sear each side for 2-3 minutes. You'll know they are done when they turn golden brown. Remove the scallops and place them on a plate. Lower the heat to medium. In the same skillet, add the remaining butter. Once it melts, add 3 cloves of minced garlic. Sauté for about 1 minute. You want the garlic to smell good but not burn. Stir in the juice and zest of one large lemon. If you like some heat, add a pinch of red chili flakes. Let this mixture simmer for about one minute. - Toss scallops in the sauce and serve with parsley. Return the scallops to the pan. Gently toss them in the lemon garlic butter sauce. Let them cook for one more minute. This warms them up and coats them in flavor. Finally, take the pan off the heat. Sprinkle fresh parsley on top. Now, your lemon garlic butter scallops are ready to serve! To get that nice crust on your scallops, dry them well with a paper towel. Moisture can cause them to steam instead of sear. Heat your skillet over medium-high heat. A hot pan is key to a perfect sear. Taste is everything. Adjust the salt and pepper to your liking. You can also add a pinch of red chili flakes for some heat. If you want more flavor, try adding fresh herbs like thyme or dill. These can brighten the dish and add depth. For a beautiful presentation, serve the scallops on a platter. Drizzle them with the garlic butter sauce. Add some extra parsley and lemon wedges for color. Pair with a light salad or steamed veggies for a complete meal. Rice or crusty bread can also soak up that tasty sauce. {{image_2}} You can make this dish even better by adding white wine to the sauce. Just pour in a splash after you sauté the garlic. It adds depth and richness. You can also try different herbs like dill or thyme. These herbs bring a fresh twist to the dish. Simply chop them and stir them in with the garlic. Grilling scallops is a fun and tasty option. Just brush them with lemon butter and place them on a hot grill. Cook for about 2-3 minutes per side. You can also bake scallops. Place them in a baking dish with lemon and butter. Bake at 375°F for about 12-15 minutes. Both methods give a nice flavor and texture. If you need gluten-free options, this recipe is already safe. For a dairy-free alternative, use olive oil instead of butter. The lemon and garlic will still shine through. You can also find dairy-free butter for a richer taste. Just swap it in for the unsalted butter. To store leftover scallops, let them cool to room temperature. Place the scallops in an airtight container. Keep them in the fridge for up to two days. Make sure to keep the lemon garlic butter sauce in separate containers for best flavor. This helps maintain the fresh taste of the scallops. For the best texture, reheat scallops gently. Use a skillet over low heat. Add a bit of butter or olive oil to the pan. Heat for about 2-3 minutes per side until warm. Avoid using high heat, as it can make them tough. Another option is to microwave them in short bursts. Use a microwave-safe dish and cover it loosely. You can freeze cooked scallops, but it’s not the best option. Freezing can change their texture. If you must freeze them, place scallops in a freezer-safe bag or container. Remove as much air as possible. They can last in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. I recommend using fresh sea scallops for the best taste. Fresh scallops have a sweet flavor and firm texture. If fresh scallops are not available, frozen is a good option. Look for frozen scallops that are flash-frozen right after catch. Avoid those that are "wet" or treated with preservatives. Perfectly cooked scallops have a golden crust on both sides. They should feel firm yet slightly springy to the touch. Check the center; it should be opaque, not translucent. If they are chewy, they are overcooked. Cook them for just 2-3 minutes per side for best results. You can prep scallops in advance. Dry and season them, then keep them in the fridge. Cook them right before serving for the best taste. The lemon garlic butter sauce can be made ahead too. Just reheat it gently before adding the scallops. This way, you save time and still enjoy a fresh meal. This blog post explained how to prepare and cook sea scallops. You learned about the main ingredients, kitchen tools, and step-by-step instructions. Tips for a perfect sear and easy variations helped enhance your flavor options. Storing and reheating leftover scallops ensures you enjoy them later. Remember, cooking scallops is simple but requires attention. With practice, you can make a delicious dish every time. Enjoy your culinary journey with scallops!$

Lemon Garlic Butter Scallops

Savor the delightful flavors of Lemon Garlic Butter Scallops with this easy recipe! Perfectly seared scallops are tossed in a rich garlic butter sauce with zesty lemon, creating a dish that impresses. Ideal for a quick weeknight dinner or a special occasion. Click through for the full recipe and elevate your cooking game tonight! #SeafoodLover #EasyRecipes #Scallops #FoodieDelight

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Ingredients

1 pound fresh sea scallops

4 tablespoons unsalted butter

3 cloves garlic, minced

Juice and zest of 1 large lemon

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Optional: pinch of red chili flakes for heat

Instructions

Pat the scallops dry with a paper towel and season both sides with salt and pepper. This helps achieve a nice sear.

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

Once the butter is bubbling, add the scallops to the pan, making sure not to overcrowd them. Sear for 2-3 minutes per side until they develop a golden crust. Remove the scallops from the pan and set them aside on a plate.

In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter.

Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Stir in the lemon juice, zest, and if using, red chili flakes. Allow the sauce to simmer for about 1 minute.

Return the scallops to the pan, gently tossing them in the lemon garlic butter sauce. Cook for an additional minute to heat through.

Remove from heat and sprinkle with fresh parsley before serving.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-4

- Presentation Tips: Serve the scallops on a platter drizzled with the garlic butter sauce, garnished with extra parsley and lemon wedges on the side.