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
Scale
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
