How Scallops Are Supposed to Be Made
Discover the art of perfection with "How Scallops Are Supposed to Be Made," a foolproof recipe that brings restaurant-quality seared scallops right to your kitchen. Featuring tender, caramelized scallops paired with a fragrant lemon-garlic butter sauce, this dish is a masterclass in simplicity and flavor. The key to achieving that iconic golden crust lies in patting the scallops dry and searing them in a hot skillet with a butter and olive oil blend. Finished with freshly zested lemon and a sprinkle of chopped parsley for brightness, this quick and easy seafood recipe is ready in just 15 minutes, making it ideal for an impressive weeknight dinner or an elegant date-night meal. Pair with roasted vegetables, a crisp green salad, or creamy risotto to complete this irresistible dish. Keywords: seared scallops recipe, lemon garlic scallops, easy seafood dinner, perfect scallops.
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Recipe Information
Ingredients
- 12 large scallops (dry-packed, fresh or thawed)
- 1 teaspoon salt
- 0.5 teaspoons black pepper (freshly ground)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 lemon (juiced and zested)
- 2 tablespoons fresh parsley (chopped)
Instructions
1. Pat the scallops dry with paper towels to remove any excess moisture. This step is crucial to achieve a proper sear.
2. Season both sides of the scallops with the salt and freshly ground black pepper.
3. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Let the butter melt and become slightly golden, but not burned.
4. Place the scallops in the skillet in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes on the first side without moving them. You should get a deep golden crust.
5. Flip the scallops carefully using tongs and sear the other side for another 1-2 minutes until they are cooked through and opaque in the center. Remove the scallops from the skillet and set aside on a plate.
6. Lower the heat to medium, add the remaining 1 tablespoon of butter, and stir in the minced garlic. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
7. Add the lemon juice and zest to the skillet, stirring to combine with the garlic and butter. Simmer for 1 minute.
8. Return the scallops to the skillet briefly to warm them in the lemon-butter sauce.
9. Plate the scallops and drizzle the sauce over them. Garnish with chopped fresh parsley.
10. Serve immediately with your choice of side, such as roasted vegetables or creamy risotto.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 2533 mg | 110% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
