Go Back
For this dish, you need 1 pound of fresh scallops. This amount gives you about 12 to 15 large scallops. Choose plump, sweet scallops for the best taste. Look for those with a slight sheen and a fresh ocean scent. You will use 4 tablespoons of unsalted butter. Butter adds richness and depth to the dish. Along with the butter, you need 4 cloves of minced garlic. Garlic adds a strong, savory flavor that pairs well with scallops. In addition to the main ingredients, you will need some seasonings. Use salt and pepper to taste. If you like a bit of heat, add 1/4 teaspoon of red pepper flakes. For a fresh touch, use the zest and juice from 1 lemon. Finally, chop 2 tablespoons of fresh parsley for garnish. Lemon wedges are great for serving, adding a burst of flavor. To start, you need to prep the scallops. First, take your fresh scallops and place them on a paper towel. Pat them dry. This step is key; it helps the scallops sear well. Next, season both sides with salt and pepper. This will add a nice flavor to each bite. Now it's time to heat the pan. Grab a large skillet and add 2 tablespoons of butter. Turn the heat to medium-high. Wait until the butter foams. This means it's hot enough. Carefully add the scallops to the pan. Make sure not to crowd them. Cook for 2-3 minutes without moving them. This helps form a golden crust. After that, gently flip each scallop. Cook for another 2 minutes. They should look opaque and feel firm. Once your scallops are done, take them out and place them on a plate. In the same skillet, lower the heat. Add the remaining 2 tablespoons of butter. Let it melt. Then, add in the minced garlic. Sauté for 30 seconds until it smells great. Be careful not to burn the garlic. Next, stir in the lemon zest and juice. If you like a little heat, add red pepper flakes too. Finally, return the scallops to the skillet. Gently toss them in the sauce for about 1 minute. This will warm them up and coat them in that tasty garlic lemon sauce. To sear scallops right, start by drying them. Use paper towels to remove moisture. This step helps them brown well. Season both sides with salt and pepper. Heat a large skillet on medium-high heat. Add two tablespoons of butter. When the butter foams, it's time to add the scallops. Place them in the pan without crowding. This way, they sear evenly. Cook for about 2-3 minutes on one side. Look for a nice golden crust. Be careful not to overcook your scallops. They cook quickly and can turn rubbery. After flipping, they should only take 2 more minutes. Check for an opaque center and slight firmness. If they feel too soft, they need more time. Remember, carryover cooking happens. They will continue cooking off the heat. You can spice up your scallops easily. Try adding red pepper flakes for heat. Fresh herbs can also improve the taste. Consider thyme, dill, or basil for a fresh twist. For a citrus kick, add lime juice along with lemon. You can also try a splash of white wine for depth. These small changes can make a big difference in flavor. {{image_2}} To add some heat, try spicy garlic lemon butter scallops. Just sprinkle in 1/4 teaspoon of red pepper flakes while making the sauce. This small change brings a nice kick. It pairs well with the butter and lemon flavors. Taste it, and you’ll find a perfect balance of spice and zest. For a fresh twist, consider herb-infused scallops. You can mix in herbs like thyme, dill, or tarragon while cooking. Just chop the herbs finely and add them when you toss the scallops in the sauce. This will give your dish a garden-fresh taste. Each herb adds a unique flavor profile. You can play around with different herbs to suit your taste. Think about what to serve with your scallops. They go well with many sides. Light and fresh options like a simple salad or steamed asparagus work great. You can also serve them over creamy risotto or pasta. These pairings enhance the meal and add texture. Don't forget to include lemon wedges for extra zing! To keep your garlic lemon butter scallops fresh, store them in the fridge. Place scallops in an airtight container. They will last for about one to two days. It’s best to cover them with some of the garlic lemon sauce. This helps keep them moist. Make sure to cool the scallops to room temperature before sealing. If you want to save scallops for later, freezing works well. Place the cooled scallops in a single layer on a baking sheet. Freeze them for about one hour. Once firm, transfer them to a freezer bag. Squeeze out the air and seal tightly. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheating scallops requires care to maintain their texture. The best way is to use a skillet. Warm a little butter in the pan over medium heat. Add the scallops and cook for two to three minutes. You can also microwave them, but use a low power setting. Heat them for short bursts to avoid overcooking. Enjoy your scallops warm and tasty! You can tell when scallops are done by their color and feel. Cooked scallops turn opaque and firm. They should look white or slightly golden on the outside. A good rule is to sear them for about 2-3 minutes on one side, flip them, and cook for another 2 minutes. If they feel springy when you touch them, they are ready. Overcooking makes them tough, so watch closely. Yes, you can use frozen scallops, but there are key steps. First, thaw them in the fridge overnight or under cold water. Pat them dry well to remove moisture. This helps create a nice sear. Frozen scallops may also need a minute more to cook through, so check their doneness closely. Garlic lemon butter scallops pair well with many sides. Here are some ideas: - Rice: A fluffy white rice or lemon rice complements the sauce. - Pasta: Light pasta tossed in olive oil or lemon butter works great. - Vegetables: Roasted asparagus, green beans, or a fresh salad add color and crunch. - Bread: A crusty baguette or garlic bread soaks up the delicious sauce. These sides balance the rich flavors of the scallops and make a complete meal. This blog covered how to prepare scallops with garlic lemon butter. We discussed fresh ingredients, cooking steps, and helpful tips to avoid overcooking. You can try variations for extra flavor and learn storage tips for leftovers. Cooking scallops can be simple and fun. Enjoy crafting different dishes around this tasty seafood. Now, it’s time to impress with your scallop skills!

Garlic Lemon Butter Scallops

Enjoy a delicious seafood treat with this Garlic Lemon Butter Scallops recipe! This dish features succulent scallops seared to perfection and smothered in a fragrant garlic-lemon butter sauce. Perfect for a gourmet dinner in just 20 minutes, it’s a dish that will impress your guests and satisfy your taste buds. Click to discover the full recipe and elevate your cooking game with this irresistible seafood favorite!
Print Recipe Pin Recipe

Ingredients
  

1 pound fresh scallops (about 12-15 large scallops)

4 tablespoons unsalted butter

4 cloves garlic, minced

1 lemon, zested and juiced

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional, for spice)

Lemon wedges, for serving

Instructions
 

Prep the Scallops: Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and pepper.

    Heat the Pan: In a large skillet, melt 2 tablespoons of butter over medium-high heat until it begins to foam.

      Sear the Scallops: Carefully add the scallops to the skillet, making sure not to overcrowd the pan. Sear for about 2-3 minutes on one side, without moving them, until they develop a golden crust.

        Flip the Scallops: Gently flip each scallop and cook for another 2 minutes on the other side. They should be opaque in the middle and have a slight firmness.

          Add Flavor: Once cooked, remove the scallops from the skillet and set aside on a plate. In the same skillet, reduce the heat to low and add the remaining 2 tablespoons of butter.

            Incorporate Garlic and Lemon: Add the minced garlic and sauté for 30 seconds, or until fragrant. Be careful not to burn the garlic. Then, stir in the lemon zest and juice along with the red pepper flakes (if using).

              Combine: Return the scallops to the skillet and gently toss them in the buttery garlic-lemon sauce for about 1 minute to heat through.

                Serve: Plate the scallops, drizzling with the sauce and a sprinkle of chopped parsley. Serve immediately with lemon wedges on the side.

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings