DisclaimerTerms Of UseGDPR PolicyCookie Policy

Recipes Insight

Minute Garlic Lemon Butter Scallops Easy Dinner Delight

by
To make delicious garlic lemon butter scallops, you need the right ingredients. Here’s what to gather: - 1 pound sea scallops, patted dry - 4 tablespoons unsalted butter - 3 cloves garlic, minced - Juice of 1 lemon - Zest of 1 lemon - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) - Lemon wedges (for serving) The key to great flavor lies in simple seasonings. For this dish, salt and pepper enhance taste. Fresh parsley adds color and a burst of flavor. Lemon wedges offer a bright touch when serving. You don’t need fancy tools for this recipe. Here is the basic equipment: - A large skillet - Paper towels - A spatula or tongs - A cutting board and knife - Measuring spoons With these ingredients and tools, you can whip up this easy and tasty dish in no time. Enjoy your cooking experience! First, you need to prepare the scallops. Start with one pound of sea scallops. Make sure they are patted dry. Use paper towels to remove any moisture. This step is key for a nice sear. If they are wet, they will steam instead of sear. Place the dried scallops on a plate and let them rest while you heat the skillet. Now, let’s sear the scallops. In a large skillet, heat two tablespoons of unsalted butter over medium-high heat. Wait until the butter melts and begins to bubble. This means it’s ready. Carefully add the scallops to the skillet in a single layer. Don't crowd them. Sear each side for two to three minutes. You want them golden brown and opaque. They should feel tender in the center. When done, remove them from the skillet and place them on a plate. Next, we’ll make the garlic lemon butter sauce. In the same skillet, reduce the heat to medium. Add the remaining two tablespoons of butter. Let it melt, and then add three cloves of minced garlic. Sauté the garlic until it smells great, about 30 seconds. Now, pour in the juice and zest of one lemon. Stir to mix everything well. Allow the sauce to simmer for one to two minutes. This helps the flavors blend. Finally, return the seared scallops to the skillet. Toss them gently in the sauce. Season with salt and pepper to taste. Cook for another minute to heat everything through. Serve your scallops hot, garnished with fresh parsley and lemon wedges. Enjoy your easy dinner delight! To cook scallops just right, start with dry ones. Pat them with paper towels. This helps them sear well. A hot pan is key. Use medium-high heat and add butter until it bubbles. Place the scallops in a single layer. Avoid crowding the pan. Sear for 2-3 minutes on each side. They should turn golden brown and opaque. Do not overcook; keep them tender inside. Want to boost the taste? Try adding a splash of white wine to the sauce. It gives a nice depth. You can also mix in a pinch of red pepper flakes for some heat. Fresh herbs like thyme or basil can add a lovely aroma. If you like, toss in some capers for a salty kick. These additions make the dish fun and unique. Watch out for common errors. First, don't skip drying the scallops; this leads to steaming, not searing. Second, avoid overcrowding the pan. Scallops need space to cook evenly. Lastly, do not cook them too long. Overcooked scallops become rubbery and tough. Follow these tips, and you will enjoy a perfect dish! {{image_2}} You can easily swap scallops for shrimp or crab. Shrimp cooks quickly, like scallops. Just ensure they are peeled and deveined. For crab, use lump crab meat. Add it towards the end of cooking. This way, it warms up without overcooking. Both options offer a tasty twist. Adding veggies can make your dish more colorful and healthy. You might try asparagus, zucchini, or bell peppers. Sauté them in the same pan before adding the sauce. This allows the veggies to soak up the lemon butter flavor. You can also serve scallops over rice or pasta for a heartier meal. Quinoa works well too, adding protein and fiber. You can change the flavor of the dish by adding different herbs or spices. Fresh basil or dill adds a different taste. For a kick, try red pepper flakes or a dash of cayenne. You can also use lime juice instead of lemon for a zesty change. Each variation gives a new spin on this easy dinner delight. To keep your leftover scallops fresh, place them in an airtight container. Make sure to cool them to room temperature first. You can store them in the fridge for up to two days. If you want to keep them longer, consider freezing. Just remember, scallops are best fresh! When reheating scallops, avoid high heat. This can make them rubbery. Instead, use medium heat in a skillet. Add a splash of water or broth to help keep them moist. Heat gently for about 2-3 minutes until warm. Stir in some butter or lemon juice for extra flavor. Freezing scallops is simple but requires care. First, make sure they are cooked and cooled. Then, place them in a freezer-safe bag. Squeeze out any air to prevent freezer burn. For the sauce, let it cool, then store it in an airtight container. You can freeze scallops and sauce for up to three months. When ready to use, thaw them in the fridge overnight before reheating. You know scallops are cooked when they turn golden brown and opaque. They should feel firm but still slightly tender in the center. Cook them for about 2-3 minutes on each side. If they look dry or hard, they are overcooked. Keep an eye on them to ensure they stay moist and delicious. Yes, you can use frozen scallops! Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water for a quick thaw. After thawing, pat them dry well with paper towels. This helps them sear nicely and get that golden color. Garlic lemon butter scallops pair well with many sides. Here are some tasty options: - Rice: Fluffy white or brown rice absorbs the sauce well. - Pasta: A light pasta with olive oil complements the flavors. - Vegetables: Steamed asparagus or green beans add freshness. - Salad: A mixed greens salad adds a nice crunch. Feel free to mix and match your favorites! You learned how to make garlic lemon butter scallops in this post. We covered the key ingredients and equipment you'll need. I shared step-by-step instructions for preparing, searing, and making the sauce. I also provided tips for perfect scallops, as well as variations to try. Finally, we discussed storage and answered common questions. Cooking scallops can be easy and fun. With practice, you will impress your friends and family. Enjoy experimenting with new flavors and enjoy every bite!

WANT TO SAVE THIS RECIPE?

Craving a quick and tasty meal? Look no further! My Minute Garlic Lemon Butter Scallops are here to save dinner time. This dish is simple yet bursting with flavor. You can whip it up in just minutes, making it perfect for busy weeknights. In this post, I’ll share easy steps, handy tips, and variations, so you can impress your family tonight. Let’s dive into this easy dinner delight!

Ingredients

Main Ingredients for Garlic Lemon Butter Scallops

To make delicious garlic lemon butter scallops, you need the right ingredients. Here’s what to gather:

– 1 pound sea scallops, patted dry

– 4 tablespoons unsalted butter

– 3 cloves garlic, minced

– Juice of 1 lemon

– Zest of 1 lemon

– Salt and pepper to taste

– 2 tablespoons fresh parsley, chopped (for garnish)

– Lemon wedges (for serving)

Essential Seasonings and Garnishes

The key to great flavor lies in simple seasonings. For this dish, salt and pepper enhance taste. Fresh parsley adds color and a burst of flavor. Lemon wedges offer a bright touch when serving.

Equipment You Will Need

You don’t need fancy tools for this recipe. Here is the basic equipment:

– A large skillet

– Paper towels

– A spatula or tongs

– A cutting board and knife

– Measuring spoons

With these ingredients and tools, you can whip up this easy and tasty dish in no time. Enjoy your cooking experience!

Step-by-Step Instructions

Preparing the Scallops

First, you need to prepare the scallops. Start with one pound of sea scallops. Make sure they are patted dry. Use paper towels to remove any moisture. This step is key for a nice sear. If they are wet, they will steam instead of sear. Place the dried scallops on a plate and let them rest while you heat the skillet.

Searing the Scallops

Now, let’s sear the scallops. In a large skillet, heat two tablespoons of unsalted butter over medium-high heat. Wait until the butter melts and begins to bubble. This means it’s ready. Carefully add the scallops to the skillet in a single layer. Don’t crowd them. Sear each side for two to three minutes. You want them golden brown and opaque. They should feel tender in the center. When done, remove them from the skillet and place them on a plate.

Making the Garlic Lemon Butter Sauce

Next, we’ll make the garlic lemon butter sauce. In the same skillet, reduce the heat to medium. Add the remaining two tablespoons of butter. Let it melt, and then add three cloves of minced garlic. Sauté the garlic until it smells great, about 30 seconds. Now, pour in the juice and zest of one lemon. Stir to mix everything well. Allow the sauce to simmer for one to two minutes. This helps the flavors blend. Finally, return the seared scallops to the skillet. Toss them gently in the sauce. Season with salt and pepper to taste. Cook for another minute to heat everything through. Serve your scallops hot, garnished with fresh parsley and lemon wedges. Enjoy your easy dinner delight!

Tips & Tricks

Ensuring Perfectly Cooked Scallops

To cook scallops just right, start with dry ones. Pat them with paper towels. This helps them sear well. A hot pan is key. Use medium-high heat and add butter until it bubbles. Place the scallops in a single layer. Avoid crowding the pan. Sear for 2-3 minutes on each side. They should turn golden brown and opaque. Do not overcook; keep them tender inside.

Enhancing Flavor with Additional Ingredients

Want to boost the taste? Try adding a splash of white wine to the sauce. It gives a nice depth. You can also mix in a pinch of red pepper flakes for some heat. Fresh herbs like thyme or basil can add a lovely aroma. If you like, toss in some capers for a salty kick. These additions make the dish fun and unique.

Common Mistakes to Avoid

Watch out for common errors. First, don’t skip drying the scallops; this leads to steaming, not searing. Second, avoid overcrowding the pan. Scallops need space to cook evenly. Lastly, do not cook them too long. Overcooked scallops become rubbery and tough. Follow these tips, and you will enjoy a perfect dish!

Variations

Substituting Scallops with Other Seafood

You can easily swap scallops for shrimp or crab. Shrimp cooks quickly, like scallops. Just ensure they are peeled and deveined. For crab, use lump crab meat. Add it towards the end of cooking. This way, it warms up without overcooking. Both options offer a tasty twist.

Adding Vegetables or Other Sides

Adding veggies can make your dish more colorful and healthy. You might try asparagus, zucchini, or bell peppers. Sauté them in the same pan before adding the sauce. This allows the veggies to soak up the lemon butter flavor. You can also serve scallops over rice or pasta for a heartier meal. Quinoa works well too, adding protein and fiber.

Alternative Flavor Profiles

You can change the flavor of the dish by adding different herbs or spices. Fresh basil or dill adds a different taste. For a kick, try red pepper flakes or a dash of cayenne. You can also use lime juice instead of lemon for a zesty change. Each variation gives a new spin on this easy dinner delight.

Storage Info

Storing Leftovers Properly

To keep your leftover scallops fresh, place them in an airtight container. Make sure to cool them to room temperature first. You can store them in the fridge for up to two days. If you want to keep them longer, consider freezing. Just remember, scallops are best fresh!

Reheating Tips for Best Results

When reheating scallops, avoid high heat. This can make them rubbery. Instead, use medium heat in a skillet. Add a splash of water or broth to help keep them moist. Heat gently for about 2-3 minutes until warm. Stir in some butter or lemon juice for extra flavor.

Freezing Scallops and Sauce

Freezing scallops is simple but requires care. First, make sure they are cooked and cooled. Then, place them in a freezer-safe bag. Squeeze out any air to prevent freezer burn. For the sauce, let it cool, then store it in an airtight container. You can freeze scallops and sauce for up to three months. When ready to use, thaw them in the fridge overnight before reheating.

FAQs

How do you know when scallops are cooked?

You know scallops are cooked when they turn golden brown and opaque. They should feel firm but still slightly tender in the center. Cook them for about 2-3 minutes on each side. If they look dry or hard, they are overcooked. Keep an eye on them to ensure they stay moist and delicious.

Can you use frozen scallops for this recipe?

Yes, you can use frozen scallops! Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water for a quick thaw. After thawing, pat them dry well with paper towels. This helps them sear nicely and get that golden color.

What can I serve with garlic lemon butter scallops?

Garlic lemon butter scallops pair well with many sides. Here are some tasty options:

– Rice: Fluffy white or brown rice absorbs the sauce well.

– Pasta: A light pasta with olive oil complements the flavors.

– Vegetables: Steamed asparagus or green beans add freshness.

– Salad: A mixed greens salad adds a nice crunch.

Feel free to mix and match your favorites!

You learned how to make garlic lemon butter scallops in this post. We covered the key ingredients and equipment you’ll need. I shared step-by-step instructions for preparing, searing, and making the sauce. I also provided tips for perfect scallops, as well as variations to try. Finally, we discussed storage and answered common questions.

Cooking scallops can be easy and fun. With practice, you will impress your friends and family. Enjoy experimenting with new flavors and enjoy every bite!

To make delicious garlic lemon butter scallops, you need the right ingredients. Here’s what to gather: - 1 pound sea scallops, patted dry - 4 tablespoons unsalted butter - 3 cloves garlic, minced - Juice of 1 lemon - Zest of 1 lemon - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) - Lemon wedges (for serving) The key to great flavor lies in simple seasonings. For this dish, salt and pepper enhance taste. Fresh parsley adds color and a burst of flavor. Lemon wedges offer a bright touch when serving. You don’t need fancy tools for this recipe. Here is the basic equipment: - A large skillet - Paper towels - A spatula or tongs - A cutting board and knife - Measuring spoons With these ingredients and tools, you can whip up this easy and tasty dish in no time. Enjoy your cooking experience! First, you need to prepare the scallops. Start with one pound of sea scallops. Make sure they are patted dry. Use paper towels to remove any moisture. This step is key for a nice sear. If they are wet, they will steam instead of sear. Place the dried scallops on a plate and let them rest while you heat the skillet. Now, let’s sear the scallops. In a large skillet, heat two tablespoons of unsalted butter over medium-high heat. Wait until the butter melts and begins to bubble. This means it’s ready. Carefully add the scallops to the skillet in a single layer. Don't crowd them. Sear each side for two to three minutes. You want them golden brown and opaque. They should feel tender in the center. When done, remove them from the skillet and place them on a plate. Next, we’ll make the garlic lemon butter sauce. In the same skillet, reduce the heat to medium. Add the remaining two tablespoons of butter. Let it melt, and then add three cloves of minced garlic. Sauté the garlic until it smells great, about 30 seconds. Now, pour in the juice and zest of one lemon. Stir to mix everything well. Allow the sauce to simmer for one to two minutes. This helps the flavors blend. Finally, return the seared scallops to the skillet. Toss them gently in the sauce. Season with salt and pepper to taste. Cook for another minute to heat everything through. Serve your scallops hot, garnished with fresh parsley and lemon wedges. Enjoy your easy dinner delight! To cook scallops just right, start with dry ones. Pat them with paper towels. This helps them sear well. A hot pan is key. Use medium-high heat and add butter until it bubbles. Place the scallops in a single layer. Avoid crowding the pan. Sear for 2-3 minutes on each side. They should turn golden brown and opaque. Do not overcook; keep them tender inside. Want to boost the taste? Try adding a splash of white wine to the sauce. It gives a nice depth. You can also mix in a pinch of red pepper flakes for some heat. Fresh herbs like thyme or basil can add a lovely aroma. If you like, toss in some capers for a salty kick. These additions make the dish fun and unique. Watch out for common errors. First, don't skip drying the scallops; this leads to steaming, not searing. Second, avoid overcrowding the pan. Scallops need space to cook evenly. Lastly, do not cook them too long. Overcooked scallops become rubbery and tough. Follow these tips, and you will enjoy a perfect dish! {{image_2}} You can easily swap scallops for shrimp or crab. Shrimp cooks quickly, like scallops. Just ensure they are peeled and deveined. For crab, use lump crab meat. Add it towards the end of cooking. This way, it warms up without overcooking. Both options offer a tasty twist. Adding veggies can make your dish more colorful and healthy. You might try asparagus, zucchini, or bell peppers. Sauté them in the same pan before adding the sauce. This allows the veggies to soak up the lemon butter flavor. You can also serve scallops over rice or pasta for a heartier meal. Quinoa works well too, adding protein and fiber. You can change the flavor of the dish by adding different herbs or spices. Fresh basil or dill adds a different taste. For a kick, try red pepper flakes or a dash of cayenne. You can also use lime juice instead of lemon for a zesty change. Each variation gives a new spin on this easy dinner delight. To keep your leftover scallops fresh, place them in an airtight container. Make sure to cool them to room temperature first. You can store them in the fridge for up to two days. If you want to keep them longer, consider freezing. Just remember, scallops are best fresh! When reheating scallops, avoid high heat. This can make them rubbery. Instead, use medium heat in a skillet. Add a splash of water or broth to help keep them moist. Heat gently for about 2-3 minutes until warm. Stir in some butter or lemon juice for extra flavor. Freezing scallops is simple but requires care. First, make sure they are cooked and cooled. Then, place them in a freezer-safe bag. Squeeze out any air to prevent freezer burn. For the sauce, let it cool, then store it in an airtight container. You can freeze scallops and sauce for up to three months. When ready to use, thaw them in the fridge overnight before reheating. You know scallops are cooked when they turn golden brown and opaque. They should feel firm but still slightly tender in the center. Cook them for about 2-3 minutes on each side. If they look dry or hard, they are overcooked. Keep an eye on them to ensure they stay moist and delicious. Yes, you can use frozen scallops! Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water for a quick thaw. After thawing, pat them dry well with paper towels. This helps them sear nicely and get that golden color. Garlic lemon butter scallops pair well with many sides. Here are some tasty options: - Rice: Fluffy white or brown rice absorbs the sauce well. - Pasta: A light pasta with olive oil complements the flavors. - Vegetables: Steamed asparagus or green beans add freshness. - Salad: A mixed greens salad adds a nice crunch. Feel free to mix and match your favorites! You learned how to make garlic lemon butter scallops in this post. We covered the key ingredients and equipment you'll need. I shared step-by-step instructions for preparing, searing, and making the sauce. I also provided tips for perfect scallops, as well as variations to try. Finally, we discussed storage and answered common questions. Cooking scallops can be easy and fun. With practice, you will impress your friends and family. Enjoy experimenting with new flavors and enjoy every bite!

Minute Garlic Lemon Butter Scallops

Discover the delightful taste of Minute Garlic Lemon Butter Scallops with this easy recipe! In just 15 minutes, you can enjoy perfectly seared scallops coated in a rich garlic lemon butter sauce that's bursting with flavor. Perfect for a quick weeknight dinner or an elegant weekend meal. Click through to explore this mouthwatering dish and elevate your cooking game with fresh ingredients and simple steps. Dive into this culinary delight today!
Print Recipe Pin Recipe

Ingredients
  

1 pound sea scallops, patted dry

4 tablespoons unsalted butter

3 cloves garlic, minced

Juice of 1 lemon

Zest of 1 lemon

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Start by ensuring your scallops are thoroughly dried with paper towels, as this will help them sear properly.

    In a large skillet, heat 2 tablespoons of butter over medium-high heat. Once melted and bubbling, add the scallops in a single layer without crowding the pan.

      Sear the scallops for about 2-3 minutes on each side until they are golden brown and opaque. Avoid overcooking; they should still be slightly tender in the center.

        Once cooked, remove the scallops from the skillet and set them aside on a plate.

          In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add minced garlic and sauté until fragrant, about 30 seconds.

            Pour in lemon juice and zest, stirring to combine all ingredients. Allow to simmer for 1-2 minutes to meld the flavors.

              Return the seared scallops to the pan, gently tossing them in the lemon garlic butter sauce to coat evenly.

                Season with salt and pepper to taste, and cook for an additional minute to heat through.

                  Serve immediately, garnished with fresh parsley and lemon wedges.

                    Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 2-4

                      WANT TO SAVE THIS RECIPE?

                      Leave a Comment

                      Recipe Rating




                      Hey, hey y'all!

                      Welcome to my little corner of the world, where food and photography come together. I’m here to share my latest culinary adventures, and if I can inspire you along the way, even better.