Lemon Garlic Seared Scallops Recipe
There is something truly magical about a perfectly cooked scallop, and with this Lemon Garlic Seared Scallops Recipe, you get the best of tender, juicy scallops kissed by a golden sear and lifted by a bright, zesty sauce. This dish combines the richness of butter and garlic with the fresh zing of lemon juice, creating an irresistible harmony of flavors. Whether you’re cooking for a special occasion or just craving a restaurant-quality meal at home, this recipe brings elegance and simplicity together in a way that’s sure to impress and delight every time.
Ingredients You’ll Need
The beauty of this Lemon Garlic Seared Scallops Recipe lies in the simplicity and quality of its ingredients. Each one plays a crucial role, from the fresh scallops that offer sweet, succulent flavor, to the garlic and lemon that add punchy aromatics and brightness. Here’s what you’ll want to have ready before getting started.
- 1 ¼ pounds scallops: Fresh, large scallops work best for that perfect sear and tender bite.
- 2 tablespoons olive oil: Provides a fruity base to help get a golden crust on the scallops.
- 2 tablespoons butter: Adds richness and helps create a caramelized finish.
- ¼ teaspoon salt: Enhances natural flavors, seasoned to taste.
- ¼ teaspoon black pepper: Adds just enough gentle heat and depth.
- 5 cloves garlic, minced: Gives a wonderful aroma and savory depth to the sauce.
- ¼ cup dry white wine (Pinot Grigio recommended): Brightens the sauce with acidity and delicate fruity notes.
- 2 tablespoons lemon juice (freshly squeezed): Brings the signature zesty punch that defines this recipe.
How to Make Lemon Garlic Seared Scallops Recipe
Step 1: Prepare the Scallops
Start by removing the side muscle from each scallop, which can be a bit chewy, so it’s worth the extra step for the best texture. Then, pat each scallop completely dry with paper towels to ensure you get that beautiful golden crust when searing. Dry scallops are the secret to restaurant-quality searing.
Step 2: Sear the Scallops
Heat 2 tablespoons of olive oil in a large skillet over high heat until shimmering. Place the scallops in a single layer, making sure they don’t touch so they can sear properly and not steam. Season them with salt and pepper. Add the butter and let it melt around the scallops. Cook each side for about 2 minutes until they turn a gorgeous golden brown. This step is all about timing — don’t rush, and don’t move them too much. Once done, transfer the scallops to a plate to keep warm.
Step 3: Make the Garlic Lemon Wine Sauce
In the same or a separate skillet, add a bit more olive oil and butter over medium-high heat. Toss in the minced garlic and sauté just until fragrant — don’t let it brown to keep the sauce bright and fresh. Pour in the dry white wine and fresh lemon juice, then season with salt and pepper. Let this simmer for about a minute to marry the flavors perfectly, then turn off the heat before adding the scallops back in.
Step 4: Combine and Serve
Gently place the seared scallops into the lemon garlic sauce, coating each one carefully without breaking them. This final toss ensures every scallop is bursting with that rich, zesty flavor. Serve immediately, ideally over a bed of freshly cooked pasta or alongside your favorite sides to soak up every last drop of the sauce.
How to Serve Lemon Garlic Seared Scallops Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of color and fresh herbal notes that complement the garlic and lemon beautifully. A few lemon wedges on the side not only elevate presentation but give an extra burst of citrus for those who love a sharper tang.
Side Dishes
These scallops pair wonderfully with light, complementary sides such as garlic buttered asparagus, a crisp green salad, or a creamy risotto. Anything that can soak up the zesty sauce and balance the richness works perfectly. Roasted or mashed potatoes are also fantastic if you want something heartier.
Creative Ways to Present
For a special touch, plate the scallops atop a bed of lemon-infused couscous or alongside a vibrant vegetable purée. For entertaining, serve them in individual small bowls with a drizzle of sauce, fresh herbs, and a lemon twist for an elegant appetizer. Presentation is your chance to make this classic recipe truly shine.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers — which isn’t very likely because they’re that good — store them in an airtight container in the refrigerator for up to 2 days. Keep the scallops separate from any starches or salads to preserve the best texture.
Freezing
Scallops are best enjoyed fresh, but if necessary, you can freeze cooked scallops wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight before reheating gently to avoid rubbery texture.
Reheating
Reheat scallops gently in a skillet over low heat with a little butter or olive oil. Avoid the microwave if possible, as high heat ruins the delicate texture. Add a splash of lemon juice or white wine to revive the bright flavors while warming.
FAQs
Can I use frozen scallops for this Lemon Garlic Seared Scallops Recipe?
Yes, but make sure to thaw them completely and pat them dry before searing to prevent excess moisture, which can interfere with browning and texture.
What kind of white wine should I use?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best, as they add brightness without too much sweetness, perfectly balancing the lemon and garlic.
Can I make this dish gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use gluten-free sides or pasta. The seasonings and sauce contain no gluten ingredients.
How do I know when scallops are done?
Scallops should be opaque and firm to the touch but still tender when cooked. Overcooking makes them tough, so aim for a golden sear and about 2 minutes per side.
Can I use fresh lemon zest in this recipe?
Yes! Adding a bit of fresh lemon zest can amplify the citrus flavor and add an extra dimension to the sauce’s brightness. Just sprinkle it on before serving.
Final Thoughts
This Lemon Garlic Seared Scallops Recipe is truly one of those dishes that make you feel like a gourmet chef in your own kitchen. Its simple yet luxurious flavor profile makes it perfect for impressing guests or treating yourself on any night of the week. Once you master this recipe, you’ll probably find yourself coming back to it again and again, thanks to its vibrant taste and elegant ease. So go ahead, give it a try and enjoy every buttery, garlicky, lemony bite!
Print
Lemon Garlic Seared Scallops Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This Lemon Garlic Scallops recipe offers a quick and elegant seafood dish featuring perfectly seared scallops coated in a fragrant lemon garlic butter sauce. Ready in just 10 minutes, it’s ideal for a flavorful weeknight dinner or impressive appetizer.
Ingredients
Scallops
- 1 ¼ pounds scallops
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- ¼ cup dry white wine (such as Pinot Grigio)
- 2 tablespoons lemon juice (from 1 lemon)
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Prepare Scallops: Remove the side muscle from each scallop and pat them dry thoroughly with paper towels. This step ensures even cooking and prevents scallops from steaming instead of searing.
- Sear Scallops: Heat 2 tablespoons of olive oil in a large skillet over high heat until shimmering. Arrange scallops in a single layer without overcrowding or touching. Season with salt and pepper. Add 2 tablespoons of butter to the skillet. Sear scallops 2 minutes on each side until they develop a golden brown crust and are cooked through. Work in batches if necessary to avoid crowding. Transfer scallops to a plate once seared.
- Make Sauce: In a separate skillet or the same skillet if preferred, heat 2 tablespoons olive oil over high heat. Add 2 tablespoons butter and melt. Add minced garlic and sauté briefly until fragrant but not browned, about 30 seconds to 1 minute. Pour in ¼ cup dry white wine and 2 tablespoons fresh lemon juice. Season with salt and pepper to taste. Cook for 1 minute to allow flavors to meld, then remove from heat.
- Combine and Serve: Return the seared scallops along with any juices accumulated on the plate back into the skillet with the sauce. Gently toss to coat the scallops evenly in the lemon garlic butter sauce. Serve immediately, optionally over pasta or your preferred side.
Notes
- Removing the side muscle is essential for tender scallops.
- Patting scallops dry helps achieve a perfect sear.
- Do not overcrowd the pan when searing to maintain high heat and a golden crust.
- Use dry white wine like Pinot Grigio for optimal flavor balance.
- Serve immediately to enjoy the scallops at their best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Seafood
- Method: Frying
- Cuisine: American
