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Garlic Lemon Butter Seared Scallops: A Quick and Elegant Seafood Delight
If you’re craving a dish that’s as sophisticated as it is simple, Garlic Lemon Butter Seared Scallops should be at the top of your list. These tender, perfectly seared scallops are cooked in a rich, flavorful garlic lemon butter sauce, making them the ideal main course or appetizer for any occasion. Whether you’re preparing a romantic dinner, a holiday feast, or just a special weeknight meal, this recipe is sure to impress.
Why You’ll Love Garlic Lemon Butter Seared Scallops:
- Quick and Easy: Scallops cook in just a few minutes, making this dish incredibly fast to prepare without sacrificing flavor or elegance.
- Rich and Flavorful: The garlic and lemon butter sauce complements the delicate sweetness of the scallops, creating a balance of rich, zesty, and savory flavors.
- Perfectly Seared: The key to great scallops is getting the sear just right—crispy on the outside while maintaining a juicy, tender interior. This recipe helps you achieve that perfect sear every time.
- Impressive Presentation: Whether served on a bed of pasta, risotto, or simply with a side of vegetables, these scallops are sure to look as stunning as they taste.
Ingredients:
- 1 lb fresh sea scallops (about 12-15 scallops)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1/2 teaspoon red pepper flakes for a little heat
Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry with a paper towel. This step is crucial, as excess moisture on the scallops will prevent them from searing properly. Once dry, season both sides of the scallops with a pinch of salt and pepper.
2. Heat the Pan:
Place a large skillet over medium-high heat and add the olive oil. Allow the oil to heat up until it shimmers but doesn’t smoke. A hot pan is key to achieving that beautiful golden-brown sear on the scallops.
3. Sear the Scallops:
Carefully add the scallops to the skillet, making sure not to overcrowd them. You want each scallop to have enough space for even cooking. Sear the scallops for 2-3 minutes on one side without moving them, until they develop a golden-brown crust. Flip them over and cook for an additional 1-2 minutes on the other side. The scallops should be opaque and firm to the touch but still tender in the center. Remove them from the skillet and set them aside.
4. Make the Garlic Lemon Butter Sauce:
In the same skillet, reduce the heat to medium-low and add the butter. Let the butter melt and become slightly foamy. Add the minced garlic and sauté for 30 seconds, or until fragrant, being careful not to burn the garlic.
Next, stir in the lemon zest and lemon juice. If you like a bit of heat, you can also add the red pepper flakes at this stage. Allow the sauce to simmer for about 1 minute to meld the flavors together.
5. Combine the Scallops and Sauce:
Return the seared scallops to the skillet, spooning the garlic lemon butter sauce over the top. Let the scallops warm through in the sauce for about 1-2 minutes, allowing them to soak up some of the delicious flavors.
6. Garnish and Serve:
Transfer the scallops to serving plates and drizzle the garlic lemon butter sauce over the top. Garnish with freshly chopped parsley for a burst of color and added freshness.
Tips for Perfect Garlic Lemon Butter Seared Scallops:
- Use Fresh Scallops: Fresh scallops are key to this recipe. If possible, buy them from a trusted fishmonger or seafood market. Avoid frozen scallops unless you’re sure they haven’t been pre-treated with additives (like preservatives), as this can affect the texture.
- Don’t Overcrowd the Pan: When searing scallops, give them enough space in the pan so that they can cook evenly. Overcrowding the pan can cause the scallops to steam instead of sear.
- Ensure the Pan is Hot Enough: A hot pan is essential for a good sear. If the pan isn’t hot enough, the scallops will stick and won’t develop that perfect golden crust.
- Perfect Timing: Scallops cook very quickly, so keep an eye on them. Overcooking can lead to tough, rubbery scallops. They should only be cooked for 2-3 minutes per side.
- Serve Immediately: Scallops are best enjoyed right after cooking, while they’re still tender and juicy. If you need to prepare them in advance, keep them warm in a low oven (about 200°F) until ready to serve.
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