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To make lemon garlic butter scallops, you need the following items: - 1 pound scallops (fresh or thawed if frozen) - 4 tablespoons unsalted butter - 3 cloves garlic, minced - 1 lemon (zested and juiced) - 2 tablespoons fresh parsley, chopped - Salt and pepper to taste - Lemon slices for garnish Each ingredient plays a big role. The scallops bring a sweet taste and tender texture. The butter adds richness, while garlic gives a nice punch. Fresh lemon juice brightens the dish, and parsley adds color. I often use fresh scallops when I can find them. They taste sweeter and have a better texture. Fresh scallops can be found at seafood markets or grocery stores. It’s best to ask for dry scallops, as they have no added preservatives. Frozen scallops are also a good choice. They are handy and easy to keep on hand. Make sure to thaw them properly for the best results. Place them in the fridge overnight or run cold water over them for a quick thaw. You can easily customize this dish with a few optional add-ins. I like to sprinkle red pepper flakes for a bit of heat. If you enjoy a deeper flavor, try adding a splash of white wine while cooking. You can also toss in some spinach or asparagus for added color and nutrition. These add-ins will make the dish even more delicious and fun to eat! Start by drying the scallops. Use paper towels to pat them dry. This step helps them sear nicely. Season both sides with salt and pepper. You want a good flavor from the start. Melt 2 tablespoons of butter in a large skillet. Set the heat to medium-high. Wait for the butter to get hot but not brown. Add the scallops to the pan in a single layer. If you have many scallops, do this in batches. Sear them for 2-3 minutes. You want a nice golden crust on one side. Next, flip the scallops gently using tongs. Add the remaining butter, minced garlic, and lemon zest to the pan. If you like heat, sprinkle in some red pepper flakes. Cook for another 2 minutes. Baste the scallops with the melted butter and garlic mixture. This adds flavor. Remove the skillet from the heat. Squeeze fresh lemon juice over the scallops. This brightens the dish. Sprinkle chopped parsley on top and mix gently. Transfer the scallops to a serving plate. Drizzle the buttery garlic sauce over them. Garnish with lemon slices and more parsley if you like. For presentation, serve the scallops on sautéed spinach or with asparagus. This makes your dish look vibrant and appealing. Enjoy your meal! To get a good sear on your scallops, dry them well. Use paper towels to remove moisture. Moisture can prevent a nice crust. Season both sides with salt and pepper. Heat your pan until it’s hot, but not smoking. Add butter when ready. Place scallops in a single layer. Don’t crowd the pan. Sear for about 2-3 minutes. Wait until they turn golden before flipping. This keeps them tender and juicy. Use unsalted butter for more control over salt. It enhances the scallops' natural taste. Fresh garlic gives a bright flavor, so choose whole cloves. Mince them right before cooking for the best taste. If you like heat, add red pepper flakes. They will give a nice kick to your dish. A large skillet is key for searing. Use one made of stainless steel or cast iron. These materials help with even heating. Tongs are great for flipping scallops without breaking them. A microplane zester works well for lemon zest. Finally, have a cutting board and knife handy for prep. These tools will make your cooking smooth and easy. {{image_2}} You can add a twist to lemon garlic butter scallops by mixing in flavors. Try using fresh herbs like thyme or basil. These herbs add a different depth to the dish. A splash of white wine can also enhance the sauce. Just pour it in after you add the garlic. Let it simmer to reduce and deepen the taste. Another option is to add a dash of soy sauce for a savory kick. This brings a nice umami flavor to the dish. Pairing your lemon garlic butter scallops can make the meal even better. Serve them with sautéed spinach for a health boost. The greens add color and nutrients. Creamy risotto is another great option; it soaks up the buttery sauce well. For a light touch, serve with zucchini noodles or a fresh salad. You can also enjoy them alongside garlic bread to scoop up every drop of sauce. Don’t forget to squeeze some extra lemon on top! If you can't find scallops, don’t worry. You can use shrimp as a tasty alternative. Shrimp cooks quickly and absorbs the flavors well. For a vegetarian option, try using large mushrooms like portobello. They have a meaty texture and soak up the garlic butter beautifully. Even firm tofu can work if you want a plant-based dish. Just make sure to press and cube it first for the best results. To store leftover scallops, place them in an airtight container. Make sure they cool completely before sealing. This keeps them fresh and tasty. You can keep them in the fridge for up to two days. If you want to keep them longer, freezing is a great option. When reheating scallops, do it slowly. Use a skillet over low heat. Add a bit of butter to help them stay moist. Stir gently to keep them from overcooking. You want them warm, not hot. This keeps the flavor just right. Avoid using the microwave; it can make them rubbery. To freeze scallops, first cool them completely. Place them in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. They last up to three months in the freezer. When ready to use, thaw them in the fridge overnight. This keeps their texture and taste fresh. You know scallops are done when they turn opaque and firm. They should have a golden crust on the outside. If you cut one open, the center should be slightly translucent. Cooking them for 2-3 minutes on each side usually works well. Yes, you can use shrimp or fish instead of scallops. Just adjust the cooking time. Shrimp cooks fast, while fish may need a bit longer. Choose seafood that can sear nicely for the best flavor. Lemon Garlic Butter Scallops taste great with various sides. Here are some ideas: - Sautéed spinach - Garlic mashed potatoes - Asparagus - Rice pilaf - A fresh green salad These sides complement the light, buttery flavor of the scallops. You can find fresh scallops at local fish markets or grocery stores with a seafood section. Make sure they smell fresh, like the ocean. Ask the fishmonger for the catch of the day for the best quality. To thaw frozen scallops, place them in the fridge overnight. If you're short on time, put them in a sealed bag and submerge in cold water for about 30 minutes. Avoid using warm water, as this can cook them unevenly. Lemon garlic butter scallops are simple yet tasty. You learned about key ingredients, like fresh scallops, and optional add-ins. The step-by-step guide showed how to prepare and cook them perfectly. Remember, the right tools and tips make a big difference. You can try fun twists or pair them with great side dishes. Storing and reheating scallops is easy, too. With these ideas, you can enjoy your scallops anytime.

Lemon Garlic Butter Scallops

Indulge in a delicious culinary experience with these Lemon Garlic Butter Scallops! This quick and easy recipe features perfectly seared scallops bathed in a rich garlic lemon butter sauce. With just a few simple ingredients, you can create a gourmet dish in under 15 minutes. Perfect for impressing guests or a special dinner at home. Dive into this savory delight and explore the full recipe now for tips on presentation and serving!
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Ingredients
  

1 pound scallops (fresh or thawed if frozen)

4 tablespoons unsalted butter

3 cloves garlic, minced

1 lemon (zested and juiced)

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

Lemon slices for garnish

Optional: Red pepper flakes for heat

Instructions
 

Prep the Scallops: Pat the scallops dry with paper towels to ensure they sear properly. Season both sides with salt and pepper.

    Melt Butter: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Allow it to get hot, but not browned.

      Sear the Scallops: Once the butter is sizzling, add the scallops to the pan in a single layer (you may need to do this in batches). Sear for about 2-3 minutes on one side until they develop a golden crust.

        Flip the Scallops: Flip the scallops gently using tongs. Add the remaining butter, minced garlic, lemon zest, and a pinch of red pepper flakes, if desired. Cook for another 2 minutes while continuously basting the scallops with the melted butter and garlic mixture.

          Add Lemon Juice: Remove the skillet from the heat and squeeze the fresh lemon juice over the scallops. Sprinkle with chopped parsley and mix gently.

            Serve Immediately: Transfer the scallops to a serving plate, drizzling the buttery garlic sauce over the top, and garnish with lemon slices and additional parsley if desired.

              Prep Time, Total Time, Servings: 10 minutes | 15 minutes | Serves 4

                - Presentation Tips: Serve the scallops on a bed of sautéed spinach or alongside asparagus for a vibrant plate. Drizzle with extra garlic butter sauce and top with a sprinkle of fresh parsley for a beautiful presentation.