Pan Seared Scallops with Garlic Butter

Pan Seared Scallops with Garlic Butter is a dish that turns any ordinary meal into a gourmet experience. Picture this: perfectly seared scallops with a golden-brown crust, drenched in a rich, fragrant garlic butter sauce. It’s simple yet extraordinary, and you can whip it up in your own kitchen in no time. This recipe is ideal for seafood enthusiasts or anyone wanting to impress family and friends. The flavors meld beautifully, and the scallops’ natural sweetness shines through, making it hard to resist a second helping. Join me as we take a culinary journey through this delightful recipe that will linger in your memory and on your palate.

What is Pan Seared Scallops with Garlic Butter

Pan Seared Scallops with Garlic Butter stands out as a delightful seafood dish celebrated for its simplicity and taste. The magic happens when succulent sea scallops are cooked to perfection. They are seared until they achieve that irresistible golden brown tone, creating that tantalizing crust that you can’t help but savor. As they sizzle in the pan, a rich garlic butter sauce embraces them, infusing every bite with flavor. The dish showcases the scallops’ natural sweetness while using a cooking method that feels both approachable and sophisticated.

Why You’ll Love This Pan Seared Scallops with Garlic Butter

Lovers of seafood gravitate towards this recipe for many reasons. First and foremost, it offers a quick and effortless way to enjoy a restaurant-quality meal from the comfort of your home, taking only about 20 minutes from start to finish. That’s right—no lengthy preparation or complicated techniques here! The garlic and butter combination adds a luxurious touch, and when you include fresh herbs and a hint of lemon juice, it strikes the perfect note of freshness. This makes it a go-to recipe, whether you’re prepping for a busy weeknight or impressing guests at a dinner party. Trust me, Pan Seared Scallops with Garlic Butter is one dish that keeps both flavor and presentation at the forefront.

Ingredients for Pan Seared Scallops with Garlic Butter

• 1 1/4 pounds sea scallops (preferably fresh dry-packed scallops)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 3 tablespoons butter
• 1 teaspoon minced garlic
• 2 teaspoons lemon juice
• 2 teaspoons chopped fresh herbs (e.g., parsley, thyme)
• Lemon wedges, for garnish

How to Make Pan Seared Scallops with Garlic Butter

Prepare the Scallops

To start, pat the scallops dry on both sides using paper towels. This simple yet crucial step ensures you get that beautiful golden crust when searing them. Moisture is the enemy when you’re trying to achieve perfection, so don’t skip it!

Season the Scallops

Next, season those scallops generously with salt and pepper on both sides. This enhances their natural flavor and primes them for a fantastic sear. Remember, seasoning is key to bringing out the best in your ingredients.

Heat the Oil

Now, let’s heat things up! In a heavy skillet, pour in the olive oil and let it heat over high heat until it’s shimmering and just beginning to smoke. Achieving high temperatures is essential for that delightful sear. You’ll know it’s ready when you can see waves rising from the oil.

Sear the Scallops

Carefully place the scallops in the hot skillet in a single layer. Resist the urge to move them around for about 2-3 minutes. This allows a golden crust to form. Once they’re beautifully seared on one side, flip them over and sear for an additional 2-3 minutes. You want them cooked through but still tender on the inside.

Make the Garlic Butter Sauce

After that, remove the scallops from the pan and set them aside. In the same pan, toss in the butter. As it melts over medium heat, add the minced garlic and sauté for about 30 seconds until fragrant. The aroma is simply mouthwatering!

Finish with Lemon and Herbs

Now, stir in the lemon juice and chopped fresh herbs. This will give the sauce that bright, zesty flavor that elevates the dish. Return the seared scallops to the pan, and spoon the garlic butter sauce over them to coat nicely. It’s the finishing touch that makes everything sing!

Serve

Remember to garnish your dish with additional herbs and lemon wedges for a pop of color. Serve immediately and enjoy the warmth and flavor of this fantastic meal.

Serving Suggestions

When it comes to pairing your Pan Seared Scallops with Garlic Butter, consider lighter options. A fresh, crisp salad works wonders, or sautéed vegetables on the side can add balance. If you’re feeling indulgent, creamy risotto pairs beautifully too. And of course, don’t forget a chilled glass of white wine. A Sauvignon Blanc or Chardonnay works wonders to complement the scallops’ flavors.

Tips for Success

• Remember, the drier the scallops, the better the crust you’ll achieve. A little preparation goes a long way.
• A heavy skillet, like cast iron, provides even cooking and is great for heat retention.
• Avoid overcrowding the pan! If you have more scallops than can fit comfortably, it’s better to sear in batches for even cooking.

Variations

If you’re looking to mix things up, consider these variations:

• For a dairy-free option, substitute butter with ghee.
• Add a splash of white wine to the garlic butter sauce for an adventurous flavor twist.
• Experiment with different herbs, like dill or chives, for a unique spin on the dish.

Storage Tips

If you happen to have leftovers, store any remaining Pan Seared Scallops in an airtight container in the refrigerator. They’ll last for up to 2 days. To enjoy them again, reheat gently in a skillet over low heat. This helps prevent overcooking and keeps them tender.

Pairing Ideas

For a complete meal experience, serve these scallops with crusty bread, a light green salad, and perhaps a simple dessert like sorbet or a fresh fruit salad. This combination rounds out the meal beautifully and makes for an enjoyable dining experience.

FAQs

1. Can I use frozen scallops?
Absolutely! Just ensure they are fully thawed and patted dry before you start cooking.

2. What type of scallops should I buy?
It’s always best to choose fresh, dry-packed sea scallops for unmatched flavor and texture.

3. How do I know when scallops are done cooking?
Perfectly cooked scallops are opaque and firm to the touch. This usually takes about 4-6 minutes of total cooking time.

4. Can I make the garlic butter sauce ahead of time?
While it’s advisable to make it fresh, you can prep the ingredients in advance for convenience.

5. What should I do if my scallops stick to the pan?
Ensure your pan is hot enough. Also, avoid moving the scallops too soon; they should naturally release when it’s their time to flip.

This delicious Pan Seared Scallops with Garlic Butter not only brings joy in preparation but also in every bite. The rich flavors and elegant presentation make it a perfect fit for any meal, whether you crave a weeknight treat or wish to impress your guests. Enjoy the marriage of sweet scallops and buttery garlic goodness, and pair it with your favorite sides and a refreshing drink. Happy cooking!

More Easy Lunch & Dinner Recipes:

• Apricot Chicken
• Cheesy Chicken Spaghetti
• Twice Baked Potato Casserole
• Baked Spinach Artichoke Dip

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Pan Seared Scallops with Garlic Butter

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This delightful dish features perfectly seared scallops in a rich garlic butter sauce, making it a quick and impressive meal for seafood lovers.

• Total Time: 20 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 1/4 pounds sea scallops (preferably fresh dry-packed scallops)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 3 tablespoons butter
• 1 teaspoon minced garlic
• 2 teaspoons lemon juice
• 2 teaspoons chopped fresh herbs (e.g., parsley, thyme)
• Lemon wedges, for garnish

Instructions

• Pat the scallops dry on both sides.
• Season scallops with salt and pepper.
• Heat olive oil in a heavy skillet until shimmering.
• Sear scallops in a single layer for 2-3 minutes on each side.
• Remove scallops and add butter to the pan.
• Sauté minced garlic in melted butter.
• Stir in lemon juice and fresh herbs.
• Return scallops to the pan to coat with sauce.
• Garnish with herbs and lemon wedges before serving.

Notes

Use a heavy skillet for even cooking.
Sear scallops in batches if necessary to avoid overcrowding.
Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Author: Rachael
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Seafood
• Method: Pan-Seared
• Cuisine: American

Nutrition

• Calories: 245
• Sugar: 0
• Sodium: 380
• Fat: 14
• Saturated Fat: 7
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 5
• Fiber: 0
• Protein: 30
• Cholesterol: 70