Lemon Garlic Scallops (Printable Version)
Succulent scallops seared and finished with a zesty lemon garlic butter sauce, ideal for any occasion.
# What You Need:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ Sauce Components
02 - 2 tablespoons unsalted butter, divided
03 - 2 tablespoons olive oil
04 - 3 garlic cloves, finely minced
05 - 2 tablespoons freshly squeezed lemon juice
06 - 1 teaspoon lemon zest
07 - 2 tablespoons fresh parsley, chopped
08 - 1/4 teaspoon crushed red pepper flakes
→ Seasoning
09 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Pat scallops thoroughly dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
03 - Add scallops in a single layer without overcrowding. Sear for 2 minutes per side until golden brown and just opaque in the center. Transfer to a plate and tent loosely with foil.
04 - Lower heat to medium. Add remaining 1 tablespoon butter to the skillet. Stir in garlic and sauté for 30 seconds until fragrant.
05 - Add lemon juice, zest, and crushed red pepper flakes. Simmer for 1 minute, scraping up any browned bits from the pan bottom.
06 - Return scallops and any accumulated juices to the pan. Spoon sauce over scallops and heat through for 1 minute.
07 - Remove from heat. Sprinkle with fresh parsley and serve immediately.
# Expert Tips:
01 -
- Restaurant quality results in under 20 minutes without any fancy techniques
- The bright lemon garlic sauce transforms simple scallops into something extraordinary
02 -
- Wet scallops will steam instead of sear, so take extra time patting them completely dry
- Do not flip them early, let that crust develop undisturbed for the full 2 minutes
03 -
- Room temperature scallops cook more evenly than cold ones from the fridge
- A splash of white wine in the sauce adds depth and sophistication