Foolproof Panseared Scallops with Lemongarlic Butter
Foolproof Pan-Seared Scallops with Lemon Garlic Butter: A Seaside Escape!
Fancy a bit of posh nosh without the posh price tag? Ever wondered how to get that restaurant quality sear at home? This pan seared scallops easy recipe is your ticket.
It’s all about sweet, delicate scallops, kissed with a golden crust. Plus a bright, garlicky lemon butter sauce. Honestly, think seaside holiday in every single bite.
Quick and Easy Scallops: Your New Weeknight Hero
These garlic butter scallops recipe is dead easy! It hails from classic French techniques. Think, buttery goodness. This one brings them right to your kitchen.
It's a beginner friendly recipe with that wow factor. From prep to plate, you are looking at just 15 minutes. The recipe yields 2 perfect servings.
So it is great for a romantic dinner or a quick treat.
Why You'll Love This Easy Scallop Recipe
Scallops are packed with protein. But they are low in fat. A healthier way to indulge! This quick scallop dinner is perfect for those busy weeknights.
Honestly, it feels like a fancy treat. But it takes very little effort. What makes this recipe special? The perfect sear and the bright, zesty sauce.
It's a flavor explosion! Ready to dive in? Let's talk ingredients.
Ingredients & Equipment: Let's Get Started!
So, you fancy making some amazing pan seared scallops easy ? Honestly, it’s easier than making toast… almost. Okay, maybe not, but trust me, with these simple ingredients, you'll be whipping up a restaurant quality garlic butter scallops dish in no time.
This easy scallop recipe is about to become your new go-to quick scallop dinner !
Main Ingredients: The Stars of the Show
- Large sea scallops: 8 count (US & metric). Make sure they're properly dry! Seriously, pat them dry with paper towels; wet scallops won't sear properly. Quality indicators? They should smell fresh like the sea, not fishy!
- Unsalted butter: 2 tablespoons (30 ml). Divided, because butter is life.
- Extra Virgin Olive oil : 1 tablespoon (15 ml).
- Garlic: 2 cloves , minced. Because garlic makes everything better.
- Lemon: 1/2 count, juiced. We need that zing!
- Fresh parsley: 2 tablespoons (30 ml), chopped. Adds a lovely freshness.
- Salt: To taste. Kosher salt is my go-to, but use what you've got.
- Black pepper: To taste. Freshly ground is best, innit?
Seasoning Notes: Elevating the Flavor
The magic is in the lemon garlic butter . This combo is a match made in culinary heaven. It is very versatile. It enhances scallops natural flavor.
Don’t be shy with the salt and pepper. It really brings out the scallop's natural sweetness. Want a kick? Add a pinch of red pepper flakes.
For pan seared scallops with lemon garlic butter , this step is crucial!
Equipment Needed: Keep It Simple
- Large skillet: Cast iron or stainless steel are best for even heat. A non-stick pan will also do, but you won't get as good a sear.
- Paper towels: For drying those scallops! Seriously, don't skip this step. It's one of the main pan searing scallops tips .
- Small bowl: To mix your ingredients.
- Tongs: For flipping the scallops without stabbing them. Best way to cook scallops ? Gently, my friend, gently.
That's it! Seriously, you don't need a bunch of fancy gadgets for this simple scallop recipe . Let’s get cooking! If you follow all this, you will learn how to cook scallops perfectly .
Don't be afraid, it's a very seared scallops recipe perfect for scallops for beginners .
Foolproof Pan Seared Scallops Easy with Lemon Garlic Butter
Fancy a bit of posh nosh without the fuss? These pan seared scallops are dead easy to make. Honestly, even I can do it after a long day! Think of this as your new favourite quick scallop dinner .
Get ready for restaurant quality scallops in just 15 minutes !
Prep Like a Pro: The Mise en Place Magic
Before you even think about turning on the hob, get your ducks in a row. This is called mise en place , a fancy french term for getting your ingredients sorted.
This easy scallop recipe depends on it. First, pat 8 large sea scallops completely dry with paper towels. I cannot stress this enough, drier is better.
Season them generously with salt and pepper. Mince 2 cloves of garlic , juice half a lemon , and chop 2 tablespoons of fresh parsley .
Having all these bits ready beforehand will make life so much easier. No one wants burnt garlic, trust me!
The step-by-step to Scallop Sensation
This seared scallops recipe is as simple as 1, 2, 3 (well, 6). Here's how to cook scallops perfectly :
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium high heat. It should be shimmering hot.
- Carefully add the scallops to the pan. Don't overcrowd it! Sear for 2- 3 minutes per side , until golden brown.
- Remove the scallops and set them aside.
- Add the remaining 1 tablespoon of butter to the pan. Add the garlic and cook for 30 seconds , until fragrant.
- Stir in the lemon juice and parsley. Season with salt and pepper. Let it simmer for about 1 minute .
- Spoon the lemon garlic butter sauce over the scallops. Serve immediately.
Pan Searing Scallops Tips from a Pro (ish)
Want to take your garlic butter scallops to the next level? Remember to resist the urge to move the scallops.
Let them get a proper crust. Also, don't overcook! Scallops should be opaque and slightly firm. You can also deglaze the pan with a splash of white wine for a more boujee sauce.
Recipe Notes for Your Perfect Scallops
Right then, let's dive into the nitty gritty of making these pan seared scallops easy . Honestly, it's all about the details, innit? Little tweaks can make a huge difference.
This easy scallop recipe is just a starting point, use it as you like and customize it!
Serving Up Some Serious Scallop Style
Alright, presentation time! How you plate these babies can make or break the meal. Think about it: seared scallops look fantastic on a bed of bright green asparagus or maybe nestled amongst some creamy mashed potatoes.
If you're feeling fancy, a drizzle of balsamic glaze never hurts! Personally, I love a simple quick scallop dinner with a side of crusty bread to mop up that amazing sauce.
A crisp glass of Sauvignon Blanc really elevates the whole thing, you know?
Storage Savvy for Scallops
So, you've got leftovers? First off, well done! Pat yourself on the back! Get them in the fridge within 2 hours.
In a sealed container, they'll last for up to 2 days . Reheating pan seared scallops with lemon garlic butter can be tricky.
I recommend gently warming them in a pan with a little extra butter over low heat. Honestly, freezing isn't ideal they can get a bit rubbery but if you must , wrap them tightly and use them within a month.
Defrost overnight in the fridge.
Scallop Shenanigans: Variations Ahoy!
Fancy a change? Sorted! For a dairy-free version, swap the butter for olive oil. It won't have quite the same richness, but it'll still be delicious.
If you're feeling adventurous, chuck in a pinch of red pepper flakes for a bit of heat. In the summer, use fresh basil instead of parsley.
In the autumn, swap the lemon for orange juice! Seasonal switches always keeps things fresh, you know.
Nutrition: Scallops are Actually Good For Ya
Did you know that scallops are packed with protein and low in fat? Each serving of this simple scallop recipe has roughly 250 calories, 30 grams of protein, and 12 grams of fat.
They're also a good source of vitamin B12 and omega-3 fatty acids. So, you can enjoy this garlic butter scallops guilt free.
So, there you have it! You are now equipped to how to cook scallops perfectly . Don't be afraid to experiment with pan searing scallops tips and best way to cook scallops .
Remember, cooking should be fun, not stressful. Get in the kitchen and give it a go! These seared scallops recipe will amaze everyone!
Frequently Asked Questions
What's the secret to getting that perfect golden brown crust on pan seared scallops?
The most important trick is to make sure your scallops are bone dry before they hit the pan. Pat them thoroughly with paper towels to remove any excess moisture. Also, ensure your pan is screaming hot before adding the scallops, otherwise, you'll end up steaming them instead of searing, which is a bit rubbish, really!
How do I know when my pan seared scallops easy recipe are cooked through? I don’t want to end up with rubbery scallops!
Scallops cook incredibly quickly, so keep a close eye on them. You'll know they're done when they're opaque throughout and slightly firm to the touch. An internal temperature of 145°F/63°C is ideal. Overcooking them is a common mistake, and nobody wants a mouthful of rubber!
Can I use frozen scallops for this Foolproof Pan-Seared Scallops with Lemon Garlic Butter recipe?
Yes, you can, but fresh is always best if you can get your hands on them! If using frozen scallops, make sure they are completely thawed before cooking. Pat them extra dry, as they tend to release more moisture than fresh scallops. Remember the drier they are, the better sear you'll achieve!
What if I don't have fresh parsley? Can I use dried herbs instead in the easy pan seared scallops recipe?
Absolutely! While fresh parsley adds a bright, vibrant flavour, dried parsley will certainly do in a pinch. Use about half the amount of dried parsley as you would fresh, as dried herbs tend to be more concentrated. You could even try other dried herbs, like thyme, if you're feeling adventurous.
How long can I store leftover pan-seared scallops?
Leftover pan-seared scallops are best enjoyed within 1-2 days. Store them in an airtight container in the refrigerator. When reheating, be gentle to avoid overcooking and making them tough. A quick sauté in a pan with a little butter or oil is your best bet.
Are pan seared scallops actually healthy, or is it just a posh treat?
Good news scallops are actually quite healthy! They are a lean source of protein and are packed with essential nutrients like vitamin B12 and omega-3 fatty acids. Just watch the amount of butter you use in the sauce if you're keeping an eye on your fat intake.
It's a treat that's good for you, nowt wrong with that!
Foolproof Panseared Scallops With Lemongarlic Bu
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 kcal |
|---|---|
| Fat | 12g |
| Fiber | 0g |
