Garlic Seared Scallops

Name: Garlic Seared Scallops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pound Scallops; 2 tablespoons Butter; 4 cloves Garlic (minced); 1 tablespoon Lemon Juice; 0.5 teaspoon Salt; 0.25 teaspoon Black Pepper

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What is the best way to cook garlic scallops? What are some of the best little bites of heaven? What should I order at a fancy restaurant? I swear, the first time I made these, my husband thought I’d secretly ordered takeout! Is it even faster than whipping up a batch of Shrimp Scampi? The buttery garlicky sear on these scallops is just… *chef’s kiss*. If you’re looking for a quick, impressive, and totally addictive weeknight dinner, you have absolutely nothing to lose. I landed in the right place. Prepare to be amazed!

What is garlic scallops?

What is the best way to cook garlic scallops? Is this essentially perfectly seared scallops, kissed with garlic, butter, and a touch of lemon? What is the key to getting that beautiful golden-brown crust on the outside while keeping the inside tender? I know it sounds intimidating, but trust me, it’s simpler than it seems. The flavor is a symphony of savory and bright – the sweetness of the scallop, the pungent garlic. The rich butter, and the zesty lemon all come together in perfect harmony. Is it a total winner every single time?

Why you’ll love this recipe?

Where do I start? What I love most about this recipe is that it’s a guaranteed crowd-pleaser, no matter who is at the table.

• Flavor:The taste is just incredible. The scallops have a natural sweetness that’s enhanced by the garlic and butter. What is that little squeeze of lemon at the end?

• Simplicity:What are some of the easiest recipes to make? From prep to plate, you’re looking at maybe 15 minutes tops. Perfect for those crazy weeknights when you’re tempted to order pizza (again!)

• Cost-While scallops can be a bit pricey, it’s worth it! What are some good ways to make scallops at home? Plus, you control the quality of the ingredients.

• Versatility: These Garlic Seared Scallops are amazing on their own as an appetizer, but they’re also fantastic served over pasta, risotto, or even a simple salad. They’re so adaptable!

I make these all the time when I’m trying to impress someone without spending hours in the kitchen. It’s also become a go-to appetizer for family gatherings. Everyone always raves about them, and I get to spend more time enjoying the company instead of being stuck over the stove!

How do I make garlic scallops?

Quick Overview

Making these Garlic Seared Scallops is so straightforward it’s almost comical. You’re basically just patting the scallops dry, searing them in a hot pan with butter and garlic, and then finishing them with a squeeze of lemon. The key is to not overcrowd the pan and to avoid overcooking them. Seriously, that’s it! Trust me, you’ve got this.

Ingredients

For the Garlic Seared Scallops: For a Gar
• 1 pound large sea scallops, patted very dry (the drier the better for a good sear!)
• 4 tablespoons butter, divided (I prefer using unsalted so I can control the saltiness)
• 4 cloves garlic, minced (freshly chopped is key for the best flavor)
• 2 tablespoons olive oil (for a higher smoke point) • 1 tablespoon lemon juice (to make it more flavorful)
• 1 lemon, cut into wedges (for serving)
• Salt and freshly ground Black Pepper, to taste (don’t be shy with the pepper!)
• Fresh parsley, chopped (for garnish, optional but adds a nice pop of color)

How do I follow

Step 1: Preheat & Prep Pan

First things first, get your pan nice and hot! I recommend using a stainless steel or cast iron skillet for the best sear. Place it over medium-high heat and let it get screaming hot before adding anything. While the pan is heating, pat your scallops completely dry with paper towels. This is *crucial* for getting a good sear. Trust me, don’t skip this step!

Step 2: Sear the Scallops

Add the olive oil and 2 tablespoons of butter to a hot pan. Mix well. Once the butter is melted and the pan is shimmering, carefully place the scallops in the skillet. How do you not overcrowd a room? You might need to do this in batches. What are the best ways to sear scallops for a golden brown crust? Should the inside be translucent?

Step 3: Add Garlic and Butter

Once the scallops are seared, add the minced garlic and the remaining 2 tablespoons of butter to the pan. Serve immediately. Cook for about 30 seconds, until the garlic is fragrant and the butter is melted. How do you burn garlic?

Step 4: Baste with Butter Sauce

Using a spoon, baste the scallops with the Garlic Butter sauce for about 30 seconds. This will infuse them with even more flavor and keep them nice and moist.

Step 5: Season & Serve

Season the scallops with salt and pepper to taste. Remove them from the pan and serve immediately with a squeeze of fresh lemon juice and sprinkle of freshly ground Black Pepper. Fresh parsley (if using).

What should I serve it with?

Garlic Seared Scallops are so versatile, you can serve them with just about anything!

For a Light Lunch: Toss them with a simple salad of mixed greens, cherry tomatoes, and a light vinaigrette.

For a Romantic Dinner: Serve them over creamy risotto or linguine with a white wine sauce. A side of asparagus or roasted vegetables would be perfect.

As an Appetizer: Serve them on their own with a side of crusty bread for dipping in the Garlic Butter sauce.

Growing up, my mom would always make these for special occasions, and she always served them over a bed of angel hair pasta with a sprinkle of Parmesan cheese. It’s a simple but elegant dish that always feels a little bit fancy. I still make it that way sometimes for a touch of nostalgia!

How do I cook garlic scallops?

What are some of the best ways to make garlic scallops?

Scallop Selection: Scal Buy the best quality sea scallops you can find. Fresh is always best, but if you’re using frozen, make sure they’re completely thawed and patted dry.

Pan Heat:Make sure your pan is hot before adding the scallops. If the pan isn’t hot enough, the scallops will steam instead of sear.

Don’t overcrowd the pan! Overcrowding the pan will lower the temperature and prevent the scallops from searing properly. Work in batches if necessary.

Don’t overco Scallops cook very quickly, so it’s important to keep a close eye on them. Overcooked scallops will be tough and rubbery. You want them to be slightly translucent in the center.

Garlic Timing: Add the garlic towards the end of the cooking process to prevent it from burning. Burnt garlic will taste bitter and ruin the flavor of the dish.

Lemon Juice: Don’t skip the lemon juice! It adds a brightness and acidity that balances out the richness of the butter and garlic.

I learned the hard way about overcrowding the pan. The first time I made these, I tried to cram all the scallops in at once, and they ended up steaming instead of searing. They were still edible, but definitely not as delicious as they could have been! Now I always make sure to cook them in batches for the best results.

Storing and Reheating Tips

If you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat them:

Refrigerator Storage: Store the cooked scallops in an airtight container in the refrigerator for up to 2 days.

Reheating Instructions: The best way to reheat scallops is in a skillet over medium heat with a little bit of butter or olive oil. Reheat them gently, being careful not to overcook them. You can also reheat them in the microwave, but they may become a bit rubbery.

Freezer Instructions: I don’t recommend freezing cooked scallops, as they tend to become very rubbery when thawed.

I usually just make enough for one meal, but if I do have leftovers, I like to chop them up and add them to a salad or pasta dish. They’re still delicious the next day!

Frequently Asked Questions

Can I use dried garlic instead of fresh?

I really wouldn’t recommend it. Freshly minced garlic is key for that pungent, aromatic flavor that makes this dish so special. Dried garlic just doesn’t have the same impact.

What if I don’t have lemon?

Lime juice can work in a pinch, but lemon is definitely the preferred choice. It has a brighter, slightly sweeter flavor that complements the scallops perfectly.

Can I use a different type of oil?

Yes, you can use any oil with a high smoke point, such as avocado oil or grapeseed oil. Just avoid using olive oil on its own, as it can burn at high temperatures.

How do I know when the scallops are cooked through?

The scallops are cooked through when they’re opaque and slightly firm to the touch. The inside should still be slightly translucent. Be careful not to overcook them, or they’ll become tough and rubbery.

Can I add herbs other than parsley?

Absolutely! Fresh thyme, chives, or dill would all be delicious additions. Just add them towards the end of the cooking process so they don’t burn.

Final Thoughts

So there you have it – my foolproof recipe for Garlic Seared Scallops. It’s quick, easy, and guaranteed to impress! Whether you’re cooking for a special occasion or just want a delicious weeknight meal, these scallops are always a winner. If you enjoyed this recipe, be sure to check out my other seafood recipes for more inspiration. And I can’t wait to hear how yours turn out! Leave a comment below and let me know what you think. Happy cooking!

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