Description
Seared Scallops with Lemon Garlic Butter elevate seafood dining to an elegant experience. Delicate scallops meet rich, zesty butter sauce, creating a Mediterranean-inspired dish perfect for intimate dinners or special occasions.
Ingredients
Scale
Main Protein:
- 1.25 pounds (567 grams) sea scallops, side muscle removed
Cooking Fats and Seasonings:
- 1.5 tablespoons (22 milliliters) olive oil or canola oil
- 3 tablespoons (45 grams) butter
- Salt
- Fresh ground black pepper
Flavor Enhancers:
- 1–2 cloves garlic, minced
- 2 tablespoons (30 milliliters) fresh lemon juice
- 2 teaspoons chopped fresh parsley or other fresh herbs
Instructions
- Meticulously dry the scallops using clean paper towels, removing all excess moisture to guarantee a perfect golden-brown crust. Season gently with sea salt moments before cooking.
- Preheat a heavy-bottomed skillet or cast iron pan over medium-high heat (375°F/190°C). Add olive oil and unsalted butter, allowing the mixture to become extremely hot but not burning.
- Carefully place the scallops into the skillet, maintaining space between each one to prevent steaming. Cook undisturbed for 1 1/2 to 2 minutes until a rich caramelized exterior develops.
- Flip each scallop using tongs, searing the opposite side for an additional 1 1/2 to 2 minutes until achieving a deep golden color. Transfer the cooked scallops to a clean warm plate.
- Reduce the skillet’s heat to low, gently wiping away any burnt residue. Melt the remaining of unsalted butter, introducing finely minced garlic and stirring continuously.
- Once the garlic releases its aromatic essence (approximately 30-45 seconds), pour in fresh lemon juice, creating a fragrant, silky sauce.
- Reintroduce the seared scallops into the buttery garlic sauce, gently turning to coat each piece evenly and warming them for 1 minute.
- Garnish with freshly chopped parsley, a delicate sprinkle of salt, and freshly ground black pepper. Serve immediately while the scallops remain tender and the sauce glistens.
Notes
- Select plump, fresh sea scallops with a creamy white color and slightly sweet ocean aroma for the best results.
- Pat scallops completely dry to achieve a perfect golden-brown crust and prevent steaming instead of searing.
- Use a heavy-bottomed skillet like cast iron to distribute heat evenly and create a beautiful caramelized exterior.
- Cook scallops in small batches to maintain high pan temperature and prevent overcrowding that leads to soggy texture.
- Avoid moving scallops while searing to develop a crispy, restaurant-quality golden crust on each side.
- Serve immediately after coating with lemon garlic butter to preserve the delicate texture and optimal temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 410 kcal
- Sugar: 0.5 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 110 mg