Seared Scallops With Garlic Lemon Butter Sauce

Garlic is a natural antibiotic that has been used for centuries to repel bacteria and viruses. It’s easy to incorporate garlic into your diet by sprinkling it on top of salads, cooking vegetables in butter or oil, and even adding fresh garlic cloves to marinades.

Pan seared scallops with garlic lemon butter sauce is a dish that has been on my mind recently. It is a quick and easy recipe that will leave your taste buds wanting more.

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Everyone raves about these creamy garlic pan-seared scallops, which take just 15 minutes to prepare. Scallops are cooked to perfection before being smothered in a buttery garlic lemon sauce. When it comes to seafood, this comfortable supper is the ultimate gourmet delight. Scallops are delicate and soft, melting in your tongue.

I’m sure you’ve heard of the renowned Coquilles Saint Jacques recipes, and you’ve probably had them at a restaurant prepared by a chef.

 If scallops are your favorite restaurant dish and you haven’t tried them at home yet, now is the time to do so. Although it may seem hard at first glance, this dish is really fairly easy to prepare.

Scallops are a delicious and flavorful meal, and we’ll teach you how to prepare them as they’re served in good restaurants.

Learn how to cook scallops like a pro and create this restaurant-quality seared scallops meal at home anytime!

These pan-seared scallops in a wonderful lemon garlic butter sauce will quickly become one of your favorite dishes.

Seared Scallops with Garlic Lemon Butter (Ingredients)

You’ll only need a few items to make these delectable seared scallops with garlic lemon butter: 

• Scallops –  They can be fresh or frozen. Sea scallops can be found under many different names, such as king scallops, great scallops, or diver scallops. Just make sure you defrost the scallops before use and dry them well using paper towels.
• Olive Oil – This is used for pan-searing scallops. It can be replaced with unsalted butter.
• Butter – unsalted or salted are both fine. You can replace it with the same amount of olive oil.
• Garlic Cloves – fresh garlic is the best, and you can use more or less depending on your preference.
• Lemon Juice – This ingredient is a must for this recipe.
• White Wine – You may use broth or water instead of wine if you like.
• Fresh Herbs – I like using fresh chopped parsley for color and garnish.
• Lemon Wedges – to serve.

Seared Lemon Garlic Scallops Recipe

You’ll be astonished to learn that you can make such a magnificent supper meal with just a few simple steps. I understand that scallops aren’t cheap, so at about $20 per pound, I want to make sure you don’t waste any of the ingredients.

1. Pat the scallops dry on both sides with a paper towel.
2. Heat the oil in a large nonstick skillet over medium-high heat, and cook the scallops for two minutes on both sides. Don’t cook them for more than 2 minutes per side, or they’ll overcook and become rubbery.
3. Remove them from the pan, and start making the sauce.
4. In the same pan, melt the butter and sauté the garlic until fragrant.
5. Add the wine and cook for a few minutes before adding the rest of the ingredients.
6. Return the scallops to the pan and pour the sauce over them.

What Are Scallops and How Do You Eat Them?

Saint Jacques shells have lacy borders with thin lines, white meat the size of a walnut, and an orange caviar collar. They are mollusks that live in the sea and are prized for their distinct flavor in international cuisine.

Saint-Jacques shells grow in the sand on the seafloor and are collected by divers or a special boat known as a dredge.

They are members of the Mollusca Phylum, which is a group of creatures. Scallops are a kind of animal having two calcium carbonate shells that are hinged together. Because of this distinguishing trait, scallops and other mollusks like them are known as bivalves.

Scallops Come in a Variety of Shapes and Sizes

• Bay Scallops are often less expensive since they are easier to capture, have a shorter life cycle, and are smaller, making them less desired. They are great sautéed, sea food chowder, deep-fried, or made into a gratin.
• Sea Scallops – Sea scallops live on the dark ocean’s ocean floors, cooler water. They are more difficult to capture and significantly bigger; thus, they are more expensive. Sea Scallops are perfect for pan-searing and may be prepared the same way as a filet mignon. The high heat from searing forms a crusty exterior layer, keeping a soft and juicy center. They can also be poached, grilled, or sautéed.
• Diver Scallops. The term “diver scallops” refers to the way scallops are harvested. These scallops are hand-harvested by divers, and that’s a lot of work, but it’s a lot less harmful to the ecosystem than dredging the ocean floor with nets.

What Are the Flavors of Scallops?

Scallops should have a delicate, sweet taste with a hint of salinity. They become smooth and soft when properly cooked.

Whether you’re not sure if they’re ready, put your finger on the tops to feel how firm they are. Alternatively, you may chop one to ensure the center isn’t shiny and raw.

What Is The Best Way To Cook Scallops?

When cooking scallops, there are a few things to bear in mind.

• Make sure your scallops are properly defrosted before cooking. Allow them to thaw overnight in a well covered container.
• Then thoroughly dry them. This step is required to prevent water from seeping out of the scallops during the cooking process.
• When preparing scallops, make sure there’s enough room between them so they don’t contact throughout the cooking process.
• Cook the scallops just until the oil begins to smoke slightly.

Is It Possible To Eat A Scallop’s Orange Part?

Yes, you eat the scallop’s orange section. Scallop roe, as the name implies, is a delicate and tasty component of the scallops.

Some individuals like scallops with the roe still attached. This is due to the fact that the roe degrades more faster than the remainder of the scallop.

You may remove the orange section if you don’t want to eat it. You must use a sharp knife and proceed with caution because if the membrane is torn, roe may seep out, which would be a waste if you intended to utilize them for another purpose.

What Is The Best Way To Clean Scallops?

This is what you must do if you are dealing with scallops in their shells:

• You must carefully open the shell with a sharp knife while paying close attention.
• Except for the muscle, remove everything from the interior of the scallop shell. Remove all of the black parts of the scallop, leaving just the white muscle.
• You may remove the muscle from the shell after cleaning the interior of it. Use a knife or a sharpened spoon to do so.
• Run the scallops under cold water to remove any remaining contaminants.

What To Look For When Buying Scallops

Here are some helpful hints for selecting the finest scallops at the supermarket.

1. Scallops should smell like other seafood when they’re raw, and it should be stronger when they’re fresh.
2. Scallops are frequently soaked in a phosphate solution to whiten them and increase their weight by absorbing more liquid. Look for scallops that are labeled “chemical-free” or “wet-packed.” These Scallops Come in a Variety of Shapes and Sizes are dry-packed, which means they are packed without any liquid or preservatives.

Why do my scallops have such a chewy/rubbery texture?

If your scallops are chewy or rubbery, you’ve cooked them too long.

• The heat you cooked them. Scallops need to be cooked at very high heat. Otherwise, they will have to stay longer on the fire, and in that way, they will be dry, rubbery.
• Don’t overcook them. Maybe two minutes will seem like too little for cooking scallops. But if you cook them more, you’ll end up with chewy instead of tender scallops.

How Do You Know When Scallops Are Done?

Although this recipe seems to be more refined and is incredibly tasty, bear in mind that it cooks quite rapidly. And by that, we mean that they’ll be ready in less than 5 minutes.

You’ll know your scallops are done when they’re opaque and firm to the touch, like a well-set jello. Aside from that, the scallops should be golden brown on both sides owing to the high cooking temperature.

How To Keep Garlic Lemon Butter Seared Scallops

Cooked scallops may be kept in the fridge for up to three days in an airtight container.

You may reheat them in a skillet with a little oil, but keep an eye on them so they don’t overcook.

Suggestions for Serving

Scallops are great on their own, but they may also be served with side dishes such as:

Everyone raves about these creamy garlic pan-seared scallops, which take just 15 minutes to prepare. Scallops are cooked to perfection before being smothered in a buttery garlic lemon sauce. When it comes to seafood, this comfortable supper is the ultimate gourmet delight. Scallops are delicate and soft, melting in your tongue..

• Scallops, 1 1/4 pound
• 2 tbsp extra virgin olive oil
• 3 tbsp butter (unsalted)
• 1 1/2 tbsp garlic minced (about 4 big garlic cloves)
• 1/4 cup white wine (dry) or broth
• lemon juice, 2 tbsp
• To taste, season with salt and black pepper.
• 1/4 cup chopped parsley + a little more to serve as a garnish

Mode of Preparation Stop your screen from turning black.

• Dry the scallops on both sides with paper towels.

• Heat the olive oil in a big pan or heavy skillet over medium-high heat. Add the scallops in a single layer to the heated oil. To taste, season with salt and pepper.

• Cook for 2-3 minutes on each side, or until a golden crust develops on both sides.

• Remove the scallops from the pan after they’ve finished cooking and keep them warm.

• Melt the butter in the same pan. Cook for 30 seconds, or until the garlic is aromatic.

• Simmer for 2 minutes after adding the lemon juice and white wine (or broth).

• Season with salt and pepper and add the remaining butter and chopped parsley.

• Return the seared scallops to the pan and drizzle with the sauce. Serve with your favorite sides and a generous amount of parsley and lemon wedges.

Nutritional Information

Per-serving amount

How do we figure out how much food to eat?

These Nutritional Information listed are determined using nutrition information from the USDA Food Database. Our Nutritional Information are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

Scallops with lemon garlic butter, scallops recipe

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FAVORITES OF READERS

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Seared scallops with garlic lemon butter sauce are a delicious dish that is easy to make. The recipe for the scallops is simple and only requires 4 ingredients. The buttery, garlicky sauce will have you licking your fingers clean. Reference: lemon butter scallops.

Frequently Asked Questions

How do you make a good sear on a scallop?

A: A good sear is done by searing over a hot, dry heat source. This can be done on an iron skillet or with a kitchen torch.

Why do you soak scallops in milk?

A: Scallops are a source of cholesterol and fat, so they need to be soaked in milk before cooking. Milk helps the scallops release their natural juices while reducing both the amount of oil they give off and also reduces any risk that these fats might cause heart problems.

Should scallops be salted before cooking?

A: salt is not necessary when cooking scallops.

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