Every time I make these Seared Scallops in Lemon Butter Garlic Sauce, I can’t help but feel a wave of warmth wash over me. The moment those scallops hit the hot skillet and sizzle away, it takes me back to cozy family dinners where we gathered around the table, sharing stories and laughter. There’s something undeniably magical about cooking for loved ones, and this dish embodies that feeling perfectly. I remember one breezy summer evening when I decided to surprise my family with this meal. As I plated them up, the delightful aroma filled our home, and my husband took one bite and exclaimed, “This tastes like a fancy restaurant!” You know you’ll feel that same joy and delight in every bite.
How to Make Seared Scallops in Lemon Butter Garlic Sauce
Ingredients:
Let’s start with the ingredients you’ll need. These are simple yet essential for making the dish truly shine.
| Ingredients | Amounts |
|---|---|
| Sea scallops | 1 pound |
| Olive oil | 2 tablespoons |
| Unsalted butter | 4 tablespoons |
| Garlic, minced | 3 cloves |
| Juice of lemon | 1 |
| Salt and pepper | to taste |
| Chopped parsley | for garnish |
You might be wondering why these ingredients are so important. Well, the sea scallops are the star of the show! They bring a delicate sweetness, especially when seared to a beautiful golden brown. The olive oil helps in getting that perfect sear, while unsalted butter adds richness. Don’t skimp on the garlic—it infuses the dish with an irresistible aroma and flavor. The lemon juice is key for adding brightness, cutting through the richness, and balancing everything out. Trust me; the salt and pepper are vital too, as they enhance every flavor in this dish!
Cooking Steps:
Now, let’s dive into the cooking process! It’s uncomplicated yet rewarding, and I know you’ll enjoy every step of the way.
Prep the Scallops: First things first, you’ll want to pat the scallops dry using a paper towel. This is crucial because you want them to sear beautifully. Sprinkle with a good pinch of salt and pepper; season them well!
Heat the Oil: Grab a large skillet and heat the olive oil over medium-high heat. Wait until it shimmers; you want it hot enough to get a nice sear on those scallops.
Sear the Scallops: Now it’s time to add the scallops to the skillet. Be sure to give them space; you don’t want to overcrowd the pan. You’ll let them sear for about 2-3 minutes on each side until they are golden brown. That sizzle is music to your ears!
Remove and Set Aside: Once the scallops are seared to perfection, remove them from the skillet and set them aside. Don’t worry; they’ll be back!
Time for the Sauce: In the same skillet, lower the heat to medium. Add the unsalted butter and the minced garlic. Stir them together, letting the garlic sauté for about a minute until it’s nice and fragrant. This step adds depth to the sauce that you’ll adore!
Add Lemon Juice: Next, squeeze the juice of one fresh lemon right into the skillet. I can almost guarantee the bright, zesty aroma will fill your kitchen. Season with a little more salt and pepper to taste—this is where the flavors really come alive!
Combine Scallops and Sauce: Return those lovely scallops back to the skillet, gently tossing them in that luscious lemon butter garlic sauce. Make sure they are well coated; you’ll want that deliciousness in every bite!
Serve with a Smile: Plate the scallops up and sprinkle some chopped parsley on top for that fresh pop of color. Just look at that presentation! I recommend serving them immediately so you can enjoy the dish while it’s fresh and warm.
Why I Love Making This Dish:
This dish holds a special place in my heart. The combination of scallops, butter, and garlic is simply heavenly, and it brings everyone together at the table. I remember the first time I served this to my daughter and husband. The looks on their faces when they tasted it were priceless! They couldn’t stop raving about how I must’ve spent hours in the kitchen, whereas in reality, it took me less than half an hour. It’s a dish that feels fancy but is so accessible—you’ll impress your family and feel like a chef in your own home.
What You’ll Need:
Aside from the ingredients, there are just a couple of items you’ll want on hand before you start cooking. A good non-stick skillet makes a world of difference! You’ll need a spatula for gentle flipping and a cutting board for chopping garlic and parsley. I always keep a fresh lemon on hand because fresh juice elevates the flavor dramatically.
Step-by-Step Guide:
Shrimp Preparation: Make sure your scallops are thawed if you’ve bought them frozen. They should be fresh and moist, feeling a bit like a soft pillow when you touch them.
Thorough Drying: Remember to dry the scallops well—this is your secret to achieving a lovely golden crust.
Heat Awareness: Gradually heating your skillet is essential; don’t rush this part. A gentle sizzle is what you want.
Avoid Overcrowding: If your skillet isn’t big enough for all the scallops, sear them in batches. It may take a bit longer, but the results are worth it.
Lower Heat as Needed: When you add the butter and garlic, remember to lower the heat! Garlic can burn quickly, and you want it to be just golden, not brown.
Tips for Perfect Results:
To ensure your scallops are the best they can be, use fresh sea scallops when you can. You may find that frozen scallops can sometimes be watery, so if you can get them fresh, it makes a massive difference! When searing, don’t be tempted to move them around too much. Letting them sit undisturbed allows that gorgeous crust to form. Oh, and if you love a bit of kick, add a pinch of red pepper flakes when making the sauce.
Serving Suggestions and Sides:
When I serve mine, I love pairing the scallops with a light salad—a crisp green salad with a lemon vinaigrette complements the dish beautifully. You can even serve them over a bed of creamy risotto or light pasta drizzled with olive oil. If you want to make it extra special, a side of roasted asparagus or Brussels sprouts pairs exceptionally well.
Leftovers:
If there are any leftovers, they can usually be stored in an airtight container in the fridge for about 2 days. Reheat them gently in the skillet on low heat to ensure they don’t become rubbery. Honestly, I don’t often have leftovers because my family devours them so quickly! But if you do, enjoy them the next day in a light wrap or on top of a salad.
FAQ Section:
Can I use frozen scallops? Yes, you can! Just ensure you thaw them properly in the fridge overnight and pat them dry before cooking.
What if I don’t have unsalted butter? That’s okay! If you only have salted butter, just reduce the amount of salt you add during cooking.
How do I know when the scallops are done? They should be opaque and firm to the touch. When they’re perfectly cooked, they’ll have that lovely golden crust.
This dish has become an absolute favorite in my kitchen, and I can’t wait for you to try it! The moment you finish making these seared scallops in lemon butter garlic sauce, you’ll feel a sense of pride and satisfaction. Imagine gathering around the table with your loved ones, sharing not just a meal but also delightful conversations. Let me know how it turns out, and I hope your family enjoys it as much as mine does. Bon appétit!