Go Back
- 1 pound sea scallops, thoroughly patted dry - 4 tablespoons unsalted butter, divided - 2 tablespoons olive oil - 4 cloves garlic, finely minced - 1 large lemon (zested and juiced) - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) - Use one pound of sea scallops; they should be dry. This helps create a nice sear. - Four tablespoons of unsalted butter add creaminess. Divide it for cooking and sauce. - Measure two tablespoons of olive oil; this helps with browning the scallops. - Four cloves of garlic minced; this gives great flavor. - One large lemon adds brightness through zest and juice. - One teaspoon of fresh thyme adds a lovely herbal note. - Adjust salt and pepper to taste, ensuring a well-seasoned dish. - Fresh parsley for garnish brightens the plate and adds freshness. - A large, sturdy skillet is key for even cooking. - Use a spatula for flipping the scallops gently. - A zester or grater helps get zest from the lemon. - A sharp knife and cutting board are needed for mincing garlic. - Paper towels are essential for drying scallops. - Measuring spoons and cups ensure accuracy with ingredients. These ingredients and tools will help you create a delightful dish. Enjoy the process and the flavors! Start by getting your scallops ready. Take one pound of sea scallops and pat them dry with paper towels. This helps them sear well. If they are wet, they will steam instead of brown. Make sure to check each scallop. Drying them is key to a nice crust. Next, heat your pan. Grab a large skillet and add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Put the skillet over medium-high heat. Wait for the butter to melt and bubble lightly. This shows it’s hot enough for the scallops. If the heat is too low, they won’t sear well. Now it's time to sear the scallops. Place them in the skillet in a single layer. Do not crowd them; give them space. Cook them without moving for about 2-3 minutes. You want them to form a beautiful golden brown crust. After that, flip each scallop gently. Cook for another 2 minutes until they are opaque. When done, take them out and set them aside on a plate. This searing step gives the scallops their tasty flavor and texture. To get a great sear on scallops, start with dry scallops. Pat them well with paper towels. A dry surface helps them brown nicely. Heat your skillet until it's hot. Use a mix of olive oil and butter. This combination gives flavor and a high smoke point. Place scallops in the pan without crowding them. Let them sear for 2-3 minutes until golden brown. Then, flip and cook for another 2 minutes. This method ensures they stay juicy inside. For the sauce, fresh garlic and lemon are key. Sauté the garlic just until it turns golden. Be careful not to burn it. Add lemon zest and juice; this brightens the flavor. Fresh thyme adds a nice touch. You can also try herbs like basil or dill for variety. Adjust salt and pepper to taste for a balanced flavor. For extra richness, consider adding a splash of white wine when cooking the sauce. A common mistake is not drying the scallops. Wet scallops will steam instead of sear. Another mistake is overcrowding the pan. This leads to uneven cooking. Always let them sit in the pan to form a crust. Don't rush the cooking process. Scallops cook quickly, so keep an eye on them. Finally, taste the sauce before serving. Adjust seasoning as needed to enhance the dish. {{image_4}} You can easily change the taste of your Lemon Garlic Butter Scallops. For a spicy kick, add a pinch of red pepper flakes to the garlic as it cooks. If you love herbs, try adding fresh basil or dill instead of thyme. You can also use orange zest instead of lemon for a sweeter flavor. If you're looking for a lighter version, replace butter with olive oil. This change keeps the dish flavorful and heart-healthy. For a dairy-free option, use plant-based butter as a substitute. If you want a gluten-free dish, this recipe is already safe since it contains no gluten. These scallops shine on their own, but you can pair them with many sides. Serve over a bed of creamy risotto or with garlic mashed potatoes. A fresh green salad adds a nice crunch. For a complete meal, add steamed veggies or crusty garlic bread to soak up the sauce. To store leftover Lemon Garlic Butter Scallops, place them in an airtight container. Let them cool to room temperature first. This helps keep the scallops fresh. You can also use plastic wrap, but airtight containers work best. Store them in the fridge for up to three days. When ready to enjoy the scallops again, reheat them gently. Place them in a skillet over low heat. Add a touch of butter or olive oil to the pan. This helps keep them moist. Cook for about 2-3 minutes, just until heated through. Avoid high heat to prevent rubbery scallops. Cooked scallops last about 3 days in the fridge. If you want to keep them longer, freeze them. They can stay fresh in the freezer for up to three months. Just make sure to seal them well in a freezer-safe bag or container. Yes, you can use frozen scallops. Just make sure to thaw them first. Place them in the fridge overnight or in a bowl of cold water for quick thawing. After thawing, pat them dry with paper towels. This step is key for a nice sear. Scallops are cooked when they turn opaque. They should also feel firm to the touch. Typically, they take 4 to 5 minutes to cook. The outside will turn golden brown while the inside remains moist. Remove them from heat right when they reach this point. Lemon Garlic Butter Scallops pair well with many sides. Here are a few options: - Light salad with mixed greens - Garlic bread for a nice crunch - Steamed asparagus or green beans - Creamy risotto for a rich taste - Lemon wedges to enhance flavor These sides will elevate your meal and complement the scallops beautifully. Enjoy your delicious dish! In this post, we explored how to cook scallops perfectly. You learned about the key ingredients, tools, and step-by-step instructions for a great dish. I shared tips to help you avoid mistakes and enhance flavors. We also discussed variations for different tastes and needs, along with storage and reheating methods. Remember, practice makes perfect. With these insights, you can now impress anyone with your scallops. Enjoy cooking this delicious seafood!

Lemon Garlic Butter Scallops

Indulge in the deliciousness of Lemon Garlic Butter Scallops with this easy recipe! Perfectly seared scallops bathed in a zesty garlic butter sauce will impress your guests. Discover the secret to getting that perfect golden crust and how to enhance the flavor with fresh herbs and lemon. Click through to explore this mouthwatering dish and bring a gourmet touch to your dinner table!
Print Recipe Pin Recipe

Ingredients
  

1 pound sea scallops, thoroughly patted dry

4 tablespoons unsalted butter, divided

2 tablespoons olive oil

4 cloves garlic, finely minced

1 large lemon (zested and juiced)

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

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Prepare the Scallops: Begin by ensuring that your scallops are completely dry. Use paper towels to pat them dry thoroughly; this step is essential for achieving a beautifully seared surface when they’re cooked.

    Heat the Pan: In a large, sturdy skillet, combine 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Heat over medium-high heat until the butter is fully melted and begins to create a light bubbling effect.

      Sear the Scallops: Carefully place the scallops in the skillet in a single layer, making sure they are not crowded. Sear them without moving them for approximately 2-3 minutes until they develop a gorgeous golden brown crust. Flip each scallop gently and cook for an additional 2 minutes, or until they turn opaque and are cooked through. Once done, remove the scallops from the skillet and transfer them to a plate; set aside.

        Make the Sauce: Lower the heat to medium for the skillet. Add the remaining 2 tablespoons of butter and let it melt completely. Quickly add the minced garlic, sautéing for about 30 seconds or until the garlic becomes fragrant and just begins to turn golden (be careful not to burn).

          Add Lemon and Herbs: Stir in the lemon zest and the freshly squeezed lemon juice along with the thyme. Allow this to cook for an additional minute to blend the flavors. Taste and season the sauce with salt and freshly ground black pepper as desired.

            Combine and Serve: Return the cooked scallops to the skillet, tossing them gently in the lemon-garlic butter sauce to ensure each scallop is luxuriously coated.

              Plate the Dish: Arrange the scallops elegantly on a serving platter or individual plates. Drizzle the remaining lemon-garlic butter sauce from the skillet over the scallops. Finish with a generous sprinkle of chopped fresh parsley for a pop of color and flavor.

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

                  - Presentation Tips: For visual appeal, serve the scallops with thin lemon wedges on the side and a sprinkle of additional thyme leaves. Consider adding a light salad or garlic bread to complement the dish beautifully. Enjoy!