In the realm of seafood, scallops hold a special place for their delicate texture and subtle sweetness. This recipe for Lemon Garlic Butter Scallops brings out the best of these sea gems, pairing them with the zesty punch of lemon and the warmth of garlic. It’s a dish that’s as elegant as it is easy to prepare, making it perfect for a quick dinner or a sophisticated gathering. Let’s dive into the details of how you can bring this culinary delight to your table.
Ingredients You’ll Need:
- 2 Tablespoons olive oil: For sautéing, providing a nice base for cooking the scallops.
- 1 1/4 pounds (600 grams) scallops: The star of the show, make sure they’re thawed if frozen.
- 3 tablespoons unsalted butter, divided: Adds richness and helps to create a luxurious sauce.
- 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic): For that aromatic kick.
- Salt and fresh ground black pepper to taste: Essential seasonings to enhance flavor.
- 1/4 cup dry white wine or broth: Adds depth and helps deglaze the pan.
- 2 tablespoons lemon juice: Brings brightness and acidity to balance the dish.
- 1/4 cup chopped parsley: For a fresh, herby finish.
Directions:
1. Preparation of Scallops:
If your scallops are frozen, start by thawing them in cold water. Check for and remove the side muscle from the scallops, then pat them dry thoroughly. This ensures a beautiful sear.
2. Cooking the Scallops:
Heat olive oil in a large pan over medium-high heat. Once hot, arrange the scallops in a single layer, seasoning with salt and pepper. Sear for 2-3 minutes until a golden crust forms, then flip for another 2 minutes until cooked through. Transfer the scallops to a plate.
3. Creating the Sauce:
In the same pan, melt 2 tablespoons of butter. Add the garlic, cooking until fragrant. Pour in the wine or broth, simmering to reduce it by half. Stir in the remaining butter and lemon juice.
4. Finishing Touches:
Return the scallops to the pan, warming them slightly, and then garnish with chopped parsley.
Serving Suggestions:
Serve these Lemon Garlic Butter Scallops over a bed of rice, pasta, garlic bread, or alongside steamed vegetables like cauliflower, broccoli, or zucchini noodles for a complete meal.
Nutritional Information:
- Calories: 254 kcal
- Servings: 4
Prep and Cook Time:
- Preparation Time: 5 minutes
- Cooking Time: 5 minutes
- Total Time: 10 minutes
This recipe proves that sophistication doesn’t have to come with complexity. In just 10 minutes, you can have a meal that’s sure to impress with its vibrant flavors and elegant presentation. Whether for a special occasion or a simple weeknight dinner, these Lemon Garlic Butter Scallops are a testament to the beauty of simplicity in cooking. Enjoy the lush textures and flavors, and let this dish become a new favorite in your culinary repertoire.
Lemon Garlic Butter Scallops
Ingredients:
2 Tablespoons olive oil
1 1/4 pounds (600 grams) scallops
3 tablespoons unsalted butter, divided
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
Salt and fresh ground black pepper to taste
1/4 cup dry white wine or broth
2 tablespoons lemon juice
1/4 cup chopped parsley
Directions:
If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan (work in batches if needed).
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.
Serve over rice, pasta, garlic bread, or steamed vegetables (cauliflower, broccoli, zucchini noodles).
Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes
Kcal: 254 kcal | Servings: 4 servings