Name: Lemon Garlic Scallops Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 ¼ pounds scallops; ¼ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste; 2 tablespoons olive oil; 2 tablespoons butter; 2 tablespoons olive oil; 2 tablespoons butter; 5 cloves garlic, minced; ¼ cup dry white wine (such as Pinot Grigio); 2 tablespoons lemon juice (from 1 lemon); ¼ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste

Description

This Lemon Garlic Scallops recipe features tender scallops seared to golden perfection and tossed in a fragrant lemon garlic butter sauce, perfect for a quick and elegant dinner. Ready in just 10 minutes, this dish combines the rich flavors of garlic, butter, and white wine with the bright zest of lemon, creating a delicious seafood entree ideal for serving over pasta or a fresh salad.

Ingredients

Scale

Scallops

1 ¼ pounds scallops
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
2 tablespoons olive oil
2 tablespoons butter

Lemon Garlic Sauce

2 tablespoons olive oil
2 tablespoons butter
5 cloves garlic, minced
¼ cup dry white wine (such as Pinot Grigio)
2 tablespoons lemon juice (from 1 lemon)
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste

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Instructions

Prepare Scallops: Remove the side muscle from each scallop and pat them dry thoroughly using paper towels to ensure a good sear.
Sear Scallops: Heat 2 tablespoons of olive oil in a large skillet over high heat. Place scallops in a single layer without overcrowding, season with salt and pepper. Add 2 tablespoons of butter to the skillet and sear scallops for about 2 minutes on each side until they are golden brown and cooked through. Cook in batches if necessary to avoid steaming. Transfer the scallops to a plate once done.
Make Sauce: In a separate skillet or the same skillet wiped clean, heat 2 tablespoons olive oil over high heat. Add 2 tablespoons butter and allow it to melt. Add the minced garlic and sauté until fragrant but not browned, about 1 minute. Pour in ¼ cup dry white wine and 2 tablespoons lemon juice. Season with salt and pepper. Allow the sauce to cook for 1 minute to reduce slightly, then turn off the heat.
Combine and Serve: Return the seared scallops along with any juices on the plate back into the skillet with the sauce. Gently toss to coat the scallops in the lemon garlic sauce. Serve immediately, ideally over your choice of pasta or a side dish of your preference.

Notes

Drying scallops well before searing is crucial to getting a good golden crust.
Use fresh lemon juice for the best bright flavor.
Cook scallops in batches if your skillet isn’t large enough to avoid overcrowding and steaming.
Serve immediately to enjoy the scallops at their peak texture and flavor.
This dish pairs wonderfully with pasta, rice, or a fresh green salad.