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Discover the magic of the ocean with the Perfectly Seared Scallops with Garlic Lemon Butter Sauce Recipe, a stunning dish that brings together tender, caramelized scallops and a luscious, zesty garlic lemon butter sauce. This recipe will elevate your seafood game with its golden, crispy crust and bright, buttery finish that’s bursting with flavor. It’s simple enough for a weeknight dinner yet impressive enough for guests, making it an absolute favorite to keep in your culinary repertoire.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a vital role in creating the perfect balance of flavors and textures. From the fresh scallops to the butter and lemon, every component is essential to crafting this unforgettable dish.
- 1 1/2 pound large, dry sea scallops: The star of the dish—choosing dry scallops ensures a better sear without excess moisture.
- 1/2 teaspoon coarse sea salt or kosher salt: Adds essential seasoning to enhance natural scallop flavor.
- 1/2 teaspoon freshly cracked black pepper: Gives a subtle heat and depth to the scallops.
- Sprinkle of paprika (optional): For a touch of smoky color and mild warmth.
- 3 tablespoons high heat oil (avocado, grapeseed, canola, peanut, vegetable, or LIGHT olive oil): Enables a perfect golden crust by withstanding high searing temperatures.
- 1 tablespoon unsalted butter (chopped into 4 pieces): Used during searing to add richness and help flavor the scallops.
- 3 tablespoons unsalted butter (chopped into 3 pieces): For the luscious garlic lemon butter sauce.
- 3 cloves garlic (minced): Brings fragrant, savory depth to the butter sauce.
- Pinch of red pepper flakes, pepper, and salt: Delivers a mild spicy kick and balances the sauce’s flavor.
- 1 tablespoon lemon juice (freshly squeezed is best): Adds bright acidity to cut through the richness and lift the dish.
- 1 tablespoon fresh flat-leaf parsley (minced): Offers freshness and vibrant color as a finishing touch.
How to Make Perfectly Seared Scallops with Garlic Lemon Butter Sauce Recipe
Step 1: Prepare Your Scallops
Start by carefully removing the side muscle from each scallop—a small, tough flap that can ruin the texture if left on. Then, pat the scallops very dry with paper towels, which is the secret to achieving a golden-brown crust. Season the tops with half of your salt and pepper, and lightly dust with paprika if you’re using it for extra color and flavor.
Step 2: Heat Your Pan
A large heavy-bottom skillet, like stainless steel or cast iron, is crucial here. Get it smoking hot over high heat before adding your oil. The oil should shimmer and ripple—this ensures your scallops will sear perfectly instead of steaming. High heat oil like avocado or grapeseed will tolerate the heat without burning.
Step 3: Sear the Scallops
Place half the scallops in the pan with the seasoned side down, spacing them out so they aren’t touching. Let them sear undisturbed for about 3 minutes until you see a gorgeous golden crust forming. While they cook on one side, season the uncooked side with the remaining salt, pepper, and paprika.
Step 4: Flip and Finish Cooking
Turn each scallop gently with tongs, adding a couple of butter pieces to the pan as they finish cooking. If they resist turning, give them a little more time—they’ll release naturally once the crust forms. Cook for another 1-2 minutes until scallops are just opaque in the center and springy to the touch. This step makes the difference between tender perfection and rubbery scallops.
Step 5: Repeat With Second Batch
Transfer your beautifully seared scallops to a warm plate, reserving any buttery juices. Clean your pan briefly, then repeat the searing steps with the remaining scallops. Patience here pays off with golden, evenly cooked scallops every time.
Step 6: Make the Garlic Lemon Butter Sauce
Lower the heat to medium-low and melt butter in the pan. Add minced garlic along with red pepper flakes, salt, and pepper, sautéing just until the garlic is fragrant—about 30 seconds. Scrape up those delicious browned bits from the scallop searing for extra flavor. Finish by stirring in fresh lemon juice and parsley for a bright, herby touch.
Step 7: Serve Immediately
Drizzle your garlic lemon butter sauce generously over the scallops and serve right away. The contrast of warm, tender scallops with the zingy, buttery sauce creates a truly memorable eating experience.
How to Serve Perfectly Seared Scallops with Garlic Lemon Butter Sauce Recipe
Garnishes
Sprinkling freshly minced parsley on top brightens up the dish visually and flavor-wise. For a little extra zing and texture, a few lemon zest curls or a light dusting of smoked paprika can bring beautiful color and tantalizing aroma.
Side Dishes
These scallops shine alongside light, fresh sides such as a crisp arugula salad dressed with lemon vinaigrette or tender asparagus spears. Creamy risotto or garlic mashed potatoes are indulgent pairings that soak up the sauce beautifully, making every bite decadent.
Creative Ways to Present
For a dinner party, serve scallops atop a bed of wilted spinach or vibrant pea purée to impress guests. Alternatively, stack scallops on toasted ciabatta with a drizzle of sauce for an elegant appetizer presentation. A sprinkle of microgreens adds that final gourmet touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the scallops and sauce separately in airtight containers in the fridge. Scallops are best eaten within 1-2 days for optimal texture and flavor, so try to enjoy them as soon as possible.
Freezing
Because scallops have a delicate texture, freezing cooked scallops is not recommended as it can lead to a rubbery consistency upon thawing. It’s best to freeze raw scallops if needed and prepare fresh when you’re ready to cook.
Reheating
Gently reheat scallops in a warm pan with a little butter over low heat just until warmed through. Avoid microwaving as it tends to overcook and toughen them. Add a spoonful of the garlic lemon butter sauce to keep them moist and flavorful.
FAQs
Can I use frozen scallops for this recipe?
While fresh dry scallops are ideal for the perfect sear, you can use frozen scallops if you thaw them properly and pat them very thoroughly dry. Avoid any excess moisture to prevent steaming instead of searing.
What pan is best for searing scallops?
A heavy-bottomed skillet like stainless steel or cast iron works best to achieve a crisp crust because it holds and distributes heat evenly. Non-stick pans don’t create the same caramelization.
Can I prepare the garlic lemon butter sauce ahead of time?
You can make the sauce in advance and gently rewarm it, but it’s best fresh so the garlic and lemon flavors pop along with the fresh herbs.
How do I know when scallops are perfectly cooked?
Look for a golden-brown crust on the outside with an opaque center; the scallops should feel firm but springy. Resist overcooking to keep them tender and juicy.
What can I substitute for lemon juice if I don’t have fresh lemons?
Fresh lemon juice is best for brightness, but a splash of white wine vinegar or a squeeze of bottled lemon juice can work in a pinch. Adjust seasoning accordingly to keep the sauce balanced.
Final Thoughts
Once you master the Perfectly Seared Scallops with Garlic Lemon Butter Sauce Recipe, you’ll have a go-to dish that feels luxurious without being complicated. It’s an irresistible combination of textures and flavors that’s sure to impress anyone at your table. Go ahead, give it a try—you deserve a plate full of these golden treasures!
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Perfectly Seared Scallops with Garlic Lemon Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Frying
- Cuisine: American
Description
This Seared Scallops Recipe delivers perfectly golden, tender scallops with a flavorful garlic butter sauce. With a quick 25-minute preparation and cooking time, this dish is ideal for a sophisticated yet easy meal. The scallops are seared in a hot skillet to develop a caramelized crust while keeping the center tender and juicy, then topped with a zesty lemon garlic butter sauce infused with fresh parsley and a hint of red pepper flakes.
Ingredients
Scallops
- 1 1/2 pound large, dry sea scallops (about 24)
- 1/2 teaspoon coarse sea salt or kosher salt (freshly cracked)
- 1/2 teaspoon freshly cracked black pepper
- Sprinkle of paprika (optional)
- 3 tablespoons high heat oil (avocado, grapeseed, canola, peanut, vegetable, or light olive oil – do NOT use EVOO), divided
- 1 tablespoon unsalted butter, chopped into 4 pieces
Garlic Butter Sauce
- 3 tablespoons unsalted butter, chopped into 3 pieces
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- Salt and pepper, to taste
- 1 tablespoon lemon juice (freshly squeezed is best)
- 1 tablespoon fresh flat-leaf parsley, minced
Instructions
- Remove Side Muscle: Pinch the small, tough flap on the side of each scallop and gently pull it off; not all scallops will have this. Removing it ensures tenderness.
- Prep Scallops: Pat scallops very dry with paper towels on both sides. Season the top sides with half the salt and pepper, and sprinkle paprika if using.
- Heat the Pan: Place a large, heavy-bottom skillet (stainless steel or cast iron) over high heat. Once hot, add half of the oil and swirl to coat the pan. Heat until the oil ripples and nearly smokes.
- Sear the First Side: Place half of the scallops in the pan seasoned side down, spaced apart so they don’t touch. Sear for about 3 minutes until a golden-brown crust forms. While searing, season the top sides of the scallops with half the remaining salt, pepper, and optional paprika.
- Sear the Other Side: Use tongs to gently turn each scallop. Add half a tablespoon butter (2 pieces) to the pan. If scallops don’t release easily, allow additional cooking time. Cook for 1-2 minutes until just done—scallops should have a golden crust and a barely opaque center, tender but springy.
- Repeat Searing: Transfer cooked scallops to a shallow dish with any pan juices. Clean the pan and repeat the searing steps with the remaining scallops, oil, and butter pieces.
- Make Garlic Butter Sauce: Reduce heat to medium-low and add remaining butter to the cleaned pan. Once melted, add minced garlic, red pepper flakes, salt, and pepper. Sauté for about 30 seconds until fragrant, scraping up any browned bits.
- Finish Sauce: Stir in lemon juice and minced parsley. Adjust seasoning with more lemon juice, salt, or pepper as desired.
- Serve: Drizzle garlic butter sauce over the seared scallops immediately for best flavor and texture.
Notes
- Dry scallops (not wet or previously frozen scallops soaked in liquid) sear better and develop a superior crust.
- Patting scallops dry is critical to ensure proper searing and browning.
- Use oils with high smoke points for searing to prevent burning; avoid extra virgin olive oil for this step.
- Do not overcook scallops; they should remain tender and slightly translucent in the center to avoid toughness.
- Removing the side muscle improves texture and eating experience.
- Scraping brown bits during sauce preparation adds depth of flavor.
- The recipe can be doubled but sear in batches to avoid crowded pans.
- Serve immediately to enjoy scallops at optimal quality.
