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Lemon Garlic Butter Scallops Savory and Simple Dish

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- 1 pound sea scallops, patted dry - 4 tablespoons unsalted butter - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 lemon (zested and juiced) - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gather these ingredients to create a bright and tasty dish. The sea scallops serve as the star of this recipe. They are sweet and tender. When cooked right, they melt in your mouth. The unsalted butter and olive oil create a rich base. The butter adds depth, while the olive oil helps cook the scallops evenly. Next, we have the flavor enhancers. Garlic brings a warm, savory note. It pairs well with the brightness of lemon. The lemon zest and juice brighten the dish. They cut through the richness of the butter. Thyme adds a hint of earthiness. You can use fresh thyme for a stronger flavor or dried thyme for convenience. Lastly, we finish with simple seasoning and garnish. Salt and pepper enhance the natural flavors. Fresh parsley adds a pop of color and freshness. It also gives a slight crunch. With these ingredients, we create a dish that is savory and simple, perfect for any occasion. - Drying the scallops: Pat the scallops dry with a paper towel. This step is key. - Importance of drying for searing: Dry scallops create a nice sear. Moisture will steam them, not sear them. - Heating the pan and adding butter and oil: Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Wait for the butter to melt and bubble. - Searing scallops: tips for perfect browning: Place the scallops in a single layer. Do not overcrowd them. Sear for 2-3 minutes until golden. Flip and cook for another 2 minutes until opaque. Remove from the skillet. - Reducing heat and adding garlic: Lower the heat to medium. Add another 2 tablespoons of butter. Once melted, add minced garlic and cook for 30 seconds until fragrant. - Combining lemon and herbs into the sauce: Stir in lemon zest, lemon juice, and thyme. Cook for one more minute. Season with salt and pepper. - Arranging scallops for presentation: Place the scallops on a serving platter or individual plates. - Drizzling sauce and garnishing: Drizzle the lemon-garlic sauce over the scallops. Garnish with chopped parsley for a pop of color. When you pick scallops, look for a few key signs. Fresh scallops should smell like the sea, not fishy. Their flesh should be firm and plump. You may see a shiny appearance, which is good. There are different types of scallops. Sea scallops are larger and sweeter, perfect for this dish. Bay scallops are smaller and can work too, but they cook faster. Choose what you like best. Timing is key when cooking scallops. Sear them for about 2-3 minutes on one side. Flip them and cook for another 2 minutes. This gives you a nice golden brown crust. To avoid overcooking, watch them closely. Scallops cook fast and can turn rubbery if left too long. Once they are opaque, they are done. You can enhance this dish with different herbs. If you don’t have thyme, try basil or dill. These will add a fresh touch. For extra zing, consider adding chili flakes. They bring heat without overpowering the dish. Just a pinch can elevate the flavor profile. {{image_2}} You can spice up your Lemon Garlic Butter Scallops easily. One great way is to add chili flakes. This gives the dish a nice kick. Just sprinkle a pinch into the sauce as you cook. You can also try adding fresh herbs like basil or dill. These herbs bring a bright taste that pairs well with scallops. If you want a dairy-free version, swap the butter for olive oil or vegan butter. This keeps the dish rich without the dairy. For gluten-free options, make sure your ingredients are certified gluten-free. The scallops themselves are naturally gluten-free, so you can enjoy them worry-free. Scallops taste great with many sides. You can pair them with pasta, rice, or roasted vegetables. A light salad works well too. For sauces, try a splash of white wine or a creamy sauce. Both will add depth and richness to your meal. To keep leftover scallops fresh, store them in an airtight container. Place a paper towel inside to absorb moisture. This helps prevent sogginess. Scallops last in the fridge for about 1-2 days. If they smell off or look dull, it’s best to toss them. To freeze cooked scallops, let them cool completely. Place them in a freezer-safe bag. Remove as much air as you can to avoid freezer burn. They can stay fresh in the freezer for about 2-3 months. When ready to eat, thaw them in the fridge overnight for the best texture. For reheating, use a skillet over low heat. This method keeps scallops tender. Add a little butter or olive oil to help with moisture. Avoid the microwave; it can make them rubbery. Heat just until warm, not too long, to retain their flavor. Scallops cook quickly. Sear them for about 2-3 minutes on one side until golden brown. Then flip them and cook for another 2 minutes. They should be opaque and firm when done. This total time is only around 4-6 minutes. Cooking them too long makes them tough. You can use frozen scallops, but they need careful handling. Thaw them overnight in the fridge. Pat them dry well before cooking. This ensures they sear nicely. Fresh scallops are best for taste and texture, but frozen ones can work nicely in a pinch. Lemon Garlic Butter Scallops pair well with many sides. Consider serving them with: - Garlic mashed potatoes - Steamed asparagus - Fresh salad with light dressing - Pasta with lemon and herbs For wine, a crisp white wine like Sauvignon Blanc enhances the dish perfectly. This blog post gave you a clear guide to cooking scallops. We covered main ingredients, seasoning, and the all-important steps for perfecting your dish. I shared tips for selecting fresh scallops and avoiding overcooking. You also learned variations, storage methods, and answers to common questions. Cooking scallops can be simple and delicious. With practice, you’ll impress yourself and others at the dinner table. Enjoy experimenting with flavors and make this dish your own!
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Are you ready to impress your family and friends with a dish that’s quick and delicious? Lemon Garlic Butter Scallops are the perfect choice. This easy recipe features fresh scallops, zesty lemon, and rich butter to create a savory treat. With simple ingredients and a few steps, you’ll have a stunning meal on the table in no time. Let’s dive into the secrets of making this restaurant-quality dish!

Ingredients

Main Ingredients

– 1 pound sea scallops, patted dry

– 4 tablespoons unsalted butter

– 2 tablespoons olive oil

Flavor Enhancers

– 4 cloves garlic, minced

– 1 lemon (zested and juiced)

– 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Seasoning and Garnish

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

Gather these ingredients to create a bright and tasty dish. The sea scallops serve as the star of this recipe. They are sweet and tender. When cooked right, they melt in your mouth. The unsalted butter and olive oil create a rich base. The butter adds depth, while the olive oil helps cook the scallops evenly.

Next, we have the flavor enhancers. Garlic brings a warm, savory note. It pairs well with the brightness of lemon. The lemon zest and juice brighten the dish. They cut through the richness of the butter. Thyme adds a hint of earthiness. You can use fresh thyme for a stronger flavor or dried thyme for convenience.

Lastly, we finish with simple seasoning and garnish. Salt and pepper enhance the natural flavors. Fresh parsley adds a pop of color and freshness. It also gives a slight crunch. With these ingredients, we create a dish that is savory and simple, perfect for any occasion.

Step-by-Step Instructions

Preparing the Scallops

– Drying the scallops: Pat the scallops dry with a paper towel. This step is key.

– Importance of drying for searing: Dry scallops create a nice sear. Moisture will steam them, not sear them.

Cooking the Scallops

– Heating the pan and adding butter and oil: Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Wait for the butter to melt and bubble.

– Searing scallops: tips for perfect browning: Place the scallops in a single layer. Do not overcrowd them. Sear for 2-3 minutes until golden. Flip and cook for another 2 minutes until opaque. Remove from the skillet.

Making the Lemon Garlic Sauce

– Reducing heat and adding garlic: Lower the heat to medium. Add another 2 tablespoons of butter. Once melted, add minced garlic and cook for 30 seconds until fragrant.

– Combining lemon and herbs into the sauce: Stir in lemon zest, lemon juice, and thyme. Cook for one more minute. Season with salt and pepper.

Plating the Dish

– Arranging scallops for presentation: Place the scallops on a serving platter or individual plates.

– Drizzling sauce and garnishing: Drizzle the lemon-garlic sauce over the scallops. Garnish with chopped parsley for a pop of color.

Tips & Tricks

Selecting Fresh Scallops

When you pick scallops, look for a few key signs. Fresh scallops should smell like the sea, not fishy. Their flesh should be firm and plump. You may see a shiny appearance, which is good.

There are different types of scallops. Sea scallops are larger and sweeter, perfect for this dish. Bay scallops are smaller and can work too, but they cook faster. Choose what you like best.

Perfect Cooking Techniques

Timing is key when cooking scallops. Sear them for about 2-3 minutes on one side. Flip them and cook for another 2 minutes. This gives you a nice golden brown crust.

To avoid overcooking, watch them closely. Scallops cook fast and can turn rubbery if left too long. Once they are opaque, they are done.

Enhancing Flavor

You can enhance this dish with different herbs. If you don’t have thyme, try basil or dill. These will add a fresh touch.

For extra zing, consider adding chili flakes. They bring heat without overpowering the dish. Just a pinch can elevate the flavor profile.

Variations

Additional Flavor Additions

You can spice up your Lemon Garlic Butter Scallops easily. One great way is to add chili flakes. This gives the dish a nice kick. Just sprinkle a pinch into the sauce as you cook. You can also try adding fresh herbs like basil or dill. These herbs bring a bright taste that pairs well with scallops.

Dietary Adaptations

If you want a dairy-free version, swap the butter for olive oil or vegan butter. This keeps the dish rich without the dairy. For gluten-free options, make sure your ingredients are certified gluten-free. The scallops themselves are naturally gluten-free, so you can enjoy them worry-free.

Serving Ideas

Scallops taste great with many sides. You can pair them with pasta, rice, or roasted vegetables. A light salad works well too. For sauces, try a splash of white wine or a creamy sauce. Both will add depth and richness to your meal.

Storage Info

Refrigeration

To keep leftover scallops fresh, store them in an airtight container. Place a paper towel inside to absorb moisture. This helps prevent sogginess. Scallops last in the fridge for about 1-2 days. If they smell off or look dull, it’s best to toss them.

Freezing

To freeze cooked scallops, let them cool completely. Place them in a freezer-safe bag. Remove as much air as you can to avoid freezer burn. They can stay fresh in the freezer for about 2-3 months. When ready to eat, thaw them in the fridge overnight for the best texture.

Reheating Tips

For reheating, use a skillet over low heat. This method keeps scallops tender. Add a little butter or olive oil to help with moisture. Avoid the microwave; it can make them rubbery. Heat just until warm, not too long, to retain their flavor.

FAQs

How long do scallops take to cook?

Scallops cook quickly. Sear them for about 2-3 minutes on one side until golden brown. Then flip them and cook for another 2 minutes. They should be opaque and firm when done. This total time is only around 4-6 minutes. Cooking them too long makes them tough.

Can you use frozen scallops for this recipe?

You can use frozen scallops, but they need careful handling. Thaw them overnight in the fridge. Pat them dry well before cooking. This ensures they sear nicely. Fresh scallops are best for taste and texture, but frozen ones can work nicely in a pinch.

What can I serve with Lemon Garlic Butter Scallops?

Lemon Garlic Butter Scallops pair well with many sides. Consider serving them with:

– Garlic mashed potatoes

– Steamed asparagus

– Fresh salad with light dressing

– Pasta with lemon and herbs

For wine, a crisp white wine like Sauvignon Blanc enhances the dish perfectly.

This blog post gave you a clear guide to cooking scallops. We covered main ingredients, seasoning, and the all-important steps for perfecting your dish. I shared tips for selecting fresh scallops and avoiding overcooking. You also learned variations, storage methods, and answers to common questions.

Cooking scallops can be simple and delicious. With practice, you’ll impress yourself and others at the dinner table. Enjoy experimenting with flavors and make this dish your own!

- 1 pound sea scallops, patted dry - 4 tablespoons unsalted butter - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 lemon (zested and juiced) - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gather these ingredients to create a bright and tasty dish. The sea scallops serve as the star of this recipe. They are sweet and tender. When cooked right, they melt in your mouth. The unsalted butter and olive oil create a rich base. The butter adds depth, while the olive oil helps cook the scallops evenly. Next, we have the flavor enhancers. Garlic brings a warm, savory note. It pairs well with the brightness of lemon. The lemon zest and juice brighten the dish. They cut through the richness of the butter. Thyme adds a hint of earthiness. You can use fresh thyme for a stronger flavor or dried thyme for convenience. Lastly, we finish with simple seasoning and garnish. Salt and pepper enhance the natural flavors. Fresh parsley adds a pop of color and freshness. It also gives a slight crunch. With these ingredients, we create a dish that is savory and simple, perfect for any occasion. - Drying the scallops: Pat the scallops dry with a paper towel. This step is key. - Importance of drying for searing: Dry scallops create a nice sear. Moisture will steam them, not sear them. - Heating the pan and adding butter and oil: Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Wait for the butter to melt and bubble. - Searing scallops: tips for perfect browning: Place the scallops in a single layer. Do not overcrowd them. Sear for 2-3 minutes until golden. Flip and cook for another 2 minutes until opaque. Remove from the skillet. - Reducing heat and adding garlic: Lower the heat to medium. Add another 2 tablespoons of butter. Once melted, add minced garlic and cook for 30 seconds until fragrant. - Combining lemon and herbs into the sauce: Stir in lemon zest, lemon juice, and thyme. Cook for one more minute. Season with salt and pepper. - Arranging scallops for presentation: Place the scallops on a serving platter or individual plates. - Drizzling sauce and garnishing: Drizzle the lemon-garlic sauce over the scallops. Garnish with chopped parsley for a pop of color. When you pick scallops, look for a few key signs. Fresh scallops should smell like the sea, not fishy. Their flesh should be firm and plump. You may see a shiny appearance, which is good. There are different types of scallops. Sea scallops are larger and sweeter, perfect for this dish. Bay scallops are smaller and can work too, but they cook faster. Choose what you like best. Timing is key when cooking scallops. Sear them for about 2-3 minutes on one side. Flip them and cook for another 2 minutes. This gives you a nice golden brown crust. To avoid overcooking, watch them closely. Scallops cook fast and can turn rubbery if left too long. Once they are opaque, they are done. You can enhance this dish with different herbs. If you don’t have thyme, try basil or dill. These will add a fresh touch. For extra zing, consider adding chili flakes. They bring heat without overpowering the dish. Just a pinch can elevate the flavor profile. {{image_2}} You can spice up your Lemon Garlic Butter Scallops easily. One great way is to add chili flakes. This gives the dish a nice kick. Just sprinkle a pinch into the sauce as you cook. You can also try adding fresh herbs like basil or dill. These herbs bring a bright taste that pairs well with scallops. If you want a dairy-free version, swap the butter for olive oil or vegan butter. This keeps the dish rich without the dairy. For gluten-free options, make sure your ingredients are certified gluten-free. The scallops themselves are naturally gluten-free, so you can enjoy them worry-free. Scallops taste great with many sides. You can pair them with pasta, rice, or roasted vegetables. A light salad works well too. For sauces, try a splash of white wine or a creamy sauce. Both will add depth and richness to your meal. To keep leftover scallops fresh, store them in an airtight container. Place a paper towel inside to absorb moisture. This helps prevent sogginess. Scallops last in the fridge for about 1-2 days. If they smell off or look dull, it’s best to toss them. To freeze cooked scallops, let them cool completely. Place them in a freezer-safe bag. Remove as much air as you can to avoid freezer burn. They can stay fresh in the freezer for about 2-3 months. When ready to eat, thaw them in the fridge overnight for the best texture. For reheating, use a skillet over low heat. This method keeps scallops tender. Add a little butter or olive oil to help with moisture. Avoid the microwave; it can make them rubbery. Heat just until warm, not too long, to retain their flavor. Scallops cook quickly. Sear them for about 2-3 minutes on one side until golden brown. Then flip them and cook for another 2 minutes. They should be opaque and firm when done. This total time is only around 4-6 minutes. Cooking them too long makes them tough. You can use frozen scallops, but they need careful handling. Thaw them overnight in the fridge. Pat them dry well before cooking. This ensures they sear nicely. Fresh scallops are best for taste and texture, but frozen ones can work nicely in a pinch. Lemon Garlic Butter Scallops pair well with many sides. Consider serving them with: - Garlic mashed potatoes - Steamed asparagus - Fresh salad with light dressing - Pasta with lemon and herbs For wine, a crisp white wine like Sauvignon Blanc enhances the dish perfectly. This blog post gave you a clear guide to cooking scallops. We covered main ingredients, seasoning, and the all-important steps for perfecting your dish. I shared tips for selecting fresh scallops and avoiding overcooking. You also learned variations, storage methods, and answers to common questions. Cooking scallops can be simple and delicious. With practice, you’ll impress yourself and others at the dinner table. Enjoy experimenting with flavors and make this dish your own!

Lemon Garlic Butter Scallops

Indulge in the delightful flavors of Lemon Garlic Butter Scallops that are easy to prepare and perfect for impressing guests! This recipe guides you through searing tender sea scallops to golden perfection, then tossing them in a rich lemon-garlic butter sauce. With just a few simple ingredients, you’ll create a stunning dish in no time. Click to explore this mouthwatering recipe and elevate your dinner plans tonight!
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Ingredients
  

1 pound sea scallops, patted dry

4 tablespoons unsalted butter

2 tablespoons olive oil

4 cloves garlic, minced

1 lemon (zested and juiced)

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Scallops: Ensure the scallops are completely dry by patting them with a paper towel. This helps achieve a nice sear when cooked.

    Heat the Pan: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of the butter over medium-high heat until the butter is melted and begins to bubble.

      Sear the Scallops: Add the scallops to the pan in a single layer, making sure not to overcrowd them. Sear for about 2-3 minutes on one side until golden brown. Flip the scallops and cook for another 2 minutes on the other side until they are opaque and cooked through. Remove the scallops from the skillet and set aside.

        Make the Sauce: In the same skillet, reduce the heat to medium. Add another 2 tablespoons of butter and let it melt. Immediately add the minced garlic and sauté for about 30 seconds until fragrant.

          Add Lemon and Herbs: Stir in the lemon zest, lemon juice, and thyme, cooking for an additional minute. Season with salt and pepper to taste.

            Combine and Serve: Return the scallops to the skillet for a quick toss in the lemon-garlic butter sauce, ensuring they are well-coated.

              Plate the Dish: Arrange the scallops on a serving platter or individual plates, drizzling the remaining sauce from the skillet over them. Garnish with chopped parsley.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

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