Every time I make these seared scallops in lemon butter garlic sauce, I am transported back to my childhood, where family meals were a celebration. I can still remember the warmth in my mother’s kitchen, where the aroma of garlic would dance through the air and make our mouths water. This recipe not only brings back fond memories, but it’s also quick and easy, allowing me to recreate those cozy family moments whenever I want. You will love how simple it is to prepare this dish, and I promise it will impress anyone you share it with!
How to Make Seared Scallops in Lemon Butter Garlic Sauce
Ingredients:
- 12 large sea scallops: These little gems are the star of the show! They’re sweet and tender, making them perfect for quick cooking.
- 2 tablespoons olive oil: This helps to sear the scallops beautifully. It’s healthier than butter and adds a nice flavor too.
- 4 tablespoons unsalted butter: Because, let’s be honest, who doesn’t love butter? It elevates the sauce to a whole new level.
- 3 cloves garlic, minced: This is what fills your kitchen with that heavenly scent. Fresh garlic is a must!
- Juice of 1 lemon: The acidity brightens the whole dish and balances the rich butter. Fresh is always best.
- Salt and pepper to taste: Simple but essential for seasoning.
- Fresh parsley, chopped (for garnish): A sprinkle of this not only adds color but also a fresh flavor to the dish.
Cooking Steps:
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Prep the Scallops: Start by patting the scallops dry with a paper towel. This helps to get that gorgeous golden crust. Then season them with salt and pepper on both sides. Trust me; it’s a small step that makes a big difference!
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Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Wait until you see that it shimmers before adding the scallops. This is key for the best sear!
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Sear the Scallops: Gently lay the scallops in the hot skillet, making sure not to overcrowd them. You want to hear that sizzle! Cook for about 2-3 minutes without moving them. This will give you that beautiful golden brown crust.
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Flip and Finish: Use tongs to carefully flip each scallop over and let them cook for an additional 1-2 minutes until they’re just opaque in the center. Be careful not to overcook—they should still be tender!
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Set Aside the Scallops: Once perfectly seared, remove them from the pan and place them on a plate. Cover them lightly with foil to keep them warm while you make the sauce.
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Make the Sauce: In the same skillet, add the butter and minced garlic. Stir it all up and cook until the garlic is fragrant, just about 30 seconds or so. Make sure it doesn’t burn; we want that lovely garlic flavor!
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Add the Lemon Juice: Squeeze in the juice of one lemon and stir to combine all those flavors. This will really brighten the sauce and enhance the overall dish.
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Return the Scallops: Throw those warm scallops back into the skillet and gently coat them in the sauce. Let them soak up all that delicious flavor for just a minute.
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Plate and Garnish: Serve the scallops immediately, garnished with freshly chopped parsley. It’s such a beautiful dish; I can practically hear my family saying, “Wow!”
Why I Love Making This Dish:
What I adore about making seared scallops in lemon butter garlic sauce is how elegant it feels without being too complicated. It’s ideal for a weeknight family dinner but fancy enough for special occasions. I can whip it up in under 30 minutes, even when I’m busy. Plus, there’s something about sitting down to a dish of perfectly cooked scallops that makes me feel accomplished and proud.
What You’ll Need:
- A large skillet (make sure it’s not non-stick for that delicious crispy crust)
- Tongs for flipping the scallops without puncturing them
- A lemon juicer for effortlessly getting all the juice out of your lemon
Step-by-Step Guide:
- Start by prepping everything. Gather your ingredients and have them ready. It makes the cooking process smoother!
- Don’t rush the sear—letting scallops brown properly is key!
- Use fresh lemon juice; the bottled stuff just doesn’t compare.
- Keep an eye on the garlic; it can go from fragrant to burnt in seconds if you’re not careful!
Tips for Perfect Results:
- Make sure to dry your scallops completely to avoid steam and get that lovely crust.
- The key to perfect scallops is to not overcrowd them in the pan, as it lowers the temperature and results in steaming.
- Always taste and adjust the salt and pepper. Personalize it to what you love!
Serving Suggestions and Sides:
These scallops shine on their own, but they can also be paired with a variety of sides. I love serving them with a light lemony arugula salad or a creamy risotto. Garlic bread is always a hit, too! You could also serve some roasted asparagus or a fresh vegetable medley for a lovely pop of color and nutrition.
Leftovers:
Let’s be honest; scallops are best fresh, but if you happen to have some leftovers, store them in an airtight container in the fridge. They should be enjoyed within a day or two. To reheat, simply place them in a skillet over low heat—be gentle, so you don’t overcook them again. You can even toss them into a salad for a delicious lunch!
FAQ Section:
Can I use frozen scallops? Yes, you can! Just make sure to thaw them completely in the fridge overnight and pat them dry before cooking.
What if I can’t find sea scallops? You can substitute with bay scallops, but they are smaller and will cook faster, so keep an eye on them!
Can I make the sauce ahead of time? While the sauce is best made fresh, you can prep the garlic and lemon juice ahead. Just warm it up before adding the scallops!
This dish truly holds a special place in my heart. Whenever I make these seared scallops, it’s like bringing a piece of my childhood back to life, and I know you’re going to love it just as much. It’s easy to prepare, delicious, and sure to impress anyone who shares it with you. Please, give it a try and let me know how it turns out for you. I can’t wait to hear about your family’s reactions, just like mine—they always ask for seconds!