Seared Scallops with Garlic Butter

Ingredients:

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 teaspoon chopped fresh herbs plus more for garnish

lemon wedges for garnish

Instructions:

Pat the scallops dry on both sides with a paper towel. Season the scallops on both sides with salt and pepper.

Heat the oil in a heavy skillet over high heat until it’s just smoking. Add the scallops in a single layer and cook for 2-3 minutes per side.

Remove the scallops from the pan. Melt the butter in the pan.

Add the garlic and cook for 30 seconds. Stir in the lemon juice and herbs.

Return the scallops to the pan. Spoon the sauce over the top. Garnish with herbs and lemon wedges, then serve immediately.

Notes:

Scallops: It’s essential to use fresh, dry-packed sea scallops for the best flavor and texture. Patting them dry before cooking helps achieve a good sear.

Seasoning: Salt and pepper are simple yet effective seasonings for the scallops. Season both sides evenly for balanced flavor.

High Heat: Preheat the skillet until it’s very hot to ensure a nice sear on the scallops. This helps create a flavorful crust while keeping the inside tender.

Cooking Time: Scallops cook quickly, so only cook them for 2-3 minutes per side. Overcooking can result in rubbery texture, so keep an eye on them.

Garlic Butter Sauce: The garlic butter sauce adds richness and flavor to the dish. Be careful not to burn the garlic—cook it for just 30 seconds until fragrant.

Lemon Juice: The lemon juice adds brightness to the dish, balancing the richness of the butter. Adjust the amount to your taste preference.

Fresh Herbs: Chopped fresh herbs, such as parsley or chives, add freshness and color to the dish. Garnish with extra herbs for a beautiful presentation.

Garnish: Lemon wedges not only add a decorative touch but also provide a fresh citrus flavor that complements the scallops.

Serve Immediately: Scallops are best enjoyed right after cooking while they’re still warm and tender. Serve them immediately after garnishing for the best taste and texture.

Variations: Feel free to customize the recipe by adding other ingredients like capers, white wine, or crushed red pepper flakes for extra flavor dimension. Experiment with different herbs and seasonings to suit your taste preferences.

Nutrition Information:

Serving Size: 1/4 of recipe

Frequently Asked Questions:

Can I use frozen scallops instead of fresh ones?

While fresh, dry-packed sea scallops are preferable for optimal flavor and texture, you can use frozen scallops if fresh ones aren’t available.

Thaw them completely and pat them dry before cooking.

How do I know when the skillet is hot enough for searing the scallops?

The skillet should be heated over high heat until it’s just smoking.

This ensures a proper sear on the scallops and helps develop a flavorful crust.

Can I use other herbs besides the ones mentioned in the recipe?

Absolutely! Feel free to use your favorite fresh herbs or a combination of herbs such as parsley, chives, thyme, or basil.

Experiment with different flavors to suit your taste preferences.

Is it necessary to season both sides of the scallops with salt and pepper?

Yes, seasoning both sides of the scallops ensures even flavor throughout the dish.

Be sure to season them lightly to avoid overpowering the delicate flavor of the scallops.

What’s the purpose of patting the scallops dry with a paper towel?

Patting the scallops dry helps remove excess moisture, which allows for a better sear.

A dry surface ensures that the scallops brown evenly and develop a nice crust.

Can I omit the garlic in the garlic butter sauce?

If you prefer a milder flavor or if you’re sensitive to garlic, you can omit the minced garlic from the sauce.

The butter and lemon juice alone will still add richness and brightness to the dish.

How do I prevent the garlic from burning when making the garlic butter sauce?

Cook the minced garlic for only 30 seconds, stirring constantly, to prevent it from burning.

Garlic can quickly turn bitter if overcooked, so keep an eye on it and remove it from the heat as soon as it becomes fragrant.

Can I prepare the scallops in advance and reheat them later?

Scallops are best enjoyed immediately after cooking to maintain their tender texture. While you can reheat them, they may become rubbery if overheated.

It’s best to cook them just before serving for the best results.

How should I store leftover scallops?

If you have any leftover scallops, store them in an airtight container in the refrigerator for up to two days.

Reheat them gently in a skillet over low heat until warmed through, being careful not to overcook them.

What are some side dishes that pair well with seared scallops?

Seared scallops with garlic butter are delicious served with a variety of sides such as roasted vegetables, steamed asparagus, mashed potatoes, or a fresh green salad.

The light, delicate flavor of the scallops pairs well with a wide range of accompaniments.