Description
Delicious pan-seared scallops cooked in a garlic butter sauce, perfect for a quick and elegant meal.
Ingredients
Scale
- 1 ½ pounds (680 g) sea scallops, preferably dry-packed
- 2 tablespoons (30 ml) avocado oil
- 3 tablespoons (42 g) unsalted butter, room temperature
- 4 cloves garlic, minced fresh
- 1 lemon, zested (about 1 tablespoon / 6 g) and juiced (about 3 tablespoons / 45 ml)
- 1 tablespoon (3 g) fresh parsley, chopped, plus extra for garnish
- Kosher salt, to taste
Instructions
- Step 1: Pat scallops completely dry with paper towels until no moisture remains on the surface. Moisture causes steaming and prevents a proper sear. Sprinkle kosher salt to taste on both sides of scallops about 5 minutes before searing to enhance flavor and absorb excess moisture.
- Step 2: Warm a heavy-bottomed sauté pan over medium-high heat for several minutes until it is hot. The pan should be shimmering when the avocado oil is added to ensure a good sear.
- Step 3: Add scallops to the pan in a single layer without crowding; sear in batches if necessary. Overcrowding traps moisture and causes steaming instead of browning. Cook scallops for 1 ½ to 2 minutes on the first side without moving them, until a golden crust forms.
- Step 4: Flip scallops and cook for another 1 ½ to 2 minutes until the other side is golden brown. The scallops should feel firm yet springy to the touch when done, remaining tender inside. Remove scallops to a plate and repeat with any remaining scallops.
- Step 5: Reduce heat to medium. Add the room temperature butter and fresh minced garlic to the pan. Whisk continuously and immediately to avoid garlic burning. Cook garlic for about 30 seconds until fragrant but not brown or bitter. Add lemon zest, lemon juice, and chopped parsley to the pan. Whisk the sauce gently until it lightly simmers.
- Step 6: Return all scallops to the pan. Spoon the garlic butter sauce over each scallop to coat completely. If the sauce appears too thin, gently simmer for 2 to 3 minutes to thicken and concentrate flavors.
- Step 7: Plate scallops individually or in a shallow bowl for an elegant presentation. Drizzle extra garlic butter sauce on top and garnish with fresh parsley.
Notes
- Store scallops in an airtight container and keep at room temperature for no more than 2 hours to avoid spoilage.
- Keep scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent toughness.
- Wrap scallops tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze up to 2 months. Thaw in the refrigerator overnight prior to use.
- Pat scallops dry thoroughly to enable browning; moisture traps steam and prevents crust formation.
- Do not overcrowd the pan; sear scallops in batches if necessary to maintain high heat and even browning.
- Lower heat to medium before adding garlic and butter to avoid burning the garlic and turning the sauce bitter.
- Keep total cooking time under 4 minutes to prevent rubbery scallops; scallops should remain opaque yet tender.
- If sauce is too thin, simmer gently after adding scallops for 2–3 minutes to thicken.
- Reheat scallops gently in a sauté pan over low heat for 1–2 minutes, spooning sauce over to keep moist and prevent toughness. Avoid overheating.
- Serve scallops with lemon garlic cauliflower rice, quinoa, or a mixed green salad to add freshness.
- Pairs well with crusty bread to soak up the garlic butter sauce.
- Consider pairing with Lemon Lavender Scones for an extra special meal accompaniment.
- Use a citrus herb sauce or drizzle with balsamic reduction as an alternative finishing touch.
- Add chopped chives or other fresh herbs such as tarragon or basil for different herbaceous notes.
- Incorporate scallops into seafood risotto, lemon garlic pasta, or creamy clam chowder for variation.
- Use dry-packed sea scallops rather than wet scallops because dry scallops retain natural flavor better and are not waterlogged.
- Unsalted butter is preferred to control seasoning and allow bright flavors of garlic and lemon to come through.
- Fresh minced garlic yields a brighter, richer flavor than pre-minced garlic.
- Freshly squeezed lemon juice and finely grated lemon zest brighten and balance the richness of the butter sauce. Use a microplane for zest.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg