Lemon Garlic Sea Scallops

I still remember the first time I made these lemon garlic scallops; the moment the buttery garlic aroma filled my kitchen, I knew this simple dish would become a favorite weekend treat.

The first time unexpected guests arrived just as I was about to start cooking, this quick scallop dish saved the day with its elegant flavors and minimal prep.

Ingredients

• Large sea scallops: I always pat them dry to get that golden sear and avoid a soggy finish.
• Garlic and shallot: Minced finely so they melt into the sauce and don’t overpower the scallops.
• Unsalted butter and olive oil: Butter adds richness while olive oil raises the smoke point; the combo is vital for perfect cooking.
• Lemon zest and juice: Go fresh every time for that clean burst of brightness that makes this dish pop.
• Sea salt and black pepper: Simple seasoning lets the scallops shine without masking their delicate flavor.
• Fresh parsley: Chopped and sprinkled at the end for a fresh, green pop.

Instructions

Get Everything Ready:

Make sure your scallops are patted completely dry; seasoning is simple but essential to bring out the sweetness.

Heat and Sear:

Warm olive oil and a pat of butter in your skillet until shimmering, then add scallops gently. Listen for that satisfying sizzle as they form a golden crust without crowding the pan.

Sauté Aromatics:

Lower the heat and add the rest of the butter, shallot, and garlic to the pan. You’ll know it’s ready when the kitchen fills with a buttery, garlicky fragrance, about one minute.

Finish the Sauce:

Stir in fresh lemon zest and juice, scraping up those flavorful brown bits stuck to the pan. This is where the magic builds, marrying all those lovely flavors.

Bring It Together:

Return scallops to the skillet just long enough to reheat in the sauce, spooning it over them so each bite is rich and tangy.

Garnish and Serve:

A sprinkle of bright parsley finishes the dish with freshness and color, perfect for serving immediately.

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This dish soon became more than just a quick meal; it’s been our go-to for celebrations and those cozy nights when comfort means buttery, garlicky scallops with friends around the table.

Keeping It Fresh

Using fresh scallops is key — if you can’t get them fresh, frozen are okay but make sure to thaw completely and dry well. The parsley garnish adds a burst of freshness that really lifts the dish.

Serving Ideas That Clicked

I love serving these scallops alongside simple steamed asparagus or a bed of angel hair pasta to soak up every last drop of the sauce. A crisp green salad rounds it out beautifully.

A Time This Recipe Saved the Day

Once I had completely run out of time before a dinner guest arrived, this quick scallop dish came through beautifully— it's elegant enough to impress but fast enough to pull off last minute.

• Don’t hesitate to double the sauce if you want extra to drizzle.
• Try substituting ghee for butter for a dairy-free twist.
• Keep a microplane handy for fresh zest whenever you need it.

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Thanks for chatting in the kitchen with me! Remember, the secret’s all in the sear and that bright hit of lemon. Happy cooking!

Recipe Questions & Answers

→ How do I prepare scallops for cooking?

Pat scallops dry with paper towels and season both sides with salt and pepper to ensure a perfect sear without excess moisture.

→ What is the best way to achieve a golden sear on scallops?

Use a hot skillet with olive oil and butter, place scallops in a single layer, and cook 2 minutes per side without moving them to develop a golden crust.

→ Can I substitute butter in this dish?

Yes, for a dairy-free version, substitute butter with ghee or a plant-based alternative without compromising flavor.

→ What sides pair well with lemon garlic scallops?

Steamed asparagus, angel hair pasta, or a fresh salad complement these scallops beautifully, enhancing their light and fresh profile.

→ How do I incorporate the lemon flavor effectively?

Add both lemon zest and juice to the skillet after sautéing garlic and shallot, scraping up browned bits to infuse the sauce with bright citrus notes.