How To Make Lemon Garlic Butter Scallops?

April 18, 2023

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In less than 10 minutes, you can have these deliciously crispy lemon garlic butter scallops on the table. smothered in a smooth, delectable lemon garlic butter sauce!

Cheaper than eating out and equally as delicious as scallops made by a chef! When it comes to scallop dishes, these crispy, pan-seared, juicy Lemon Garlic Butter Scallops are the best!

Nothing melts in your mouth like soft, crisp, and buttery scallops, whether you serve them as an appetizer or a major dish.

Table of Contents

Scallops

It was about time I turned the mic over to scallops since this website has so many dishes featuring shrimp.

And what a dish to start us off with! You all have been writing to us to let us know how much you like our recipes for Lemon Garlic Butter Shrimp and Garlic Butter Shrimp Scampi.

I had to share this one with you in time for Good Friday because both are so similar to the way we prepare scallops!

Lemon Garlic Butter Scallops

A single example of the various ways we adore scallops! Scallops are generally very intimidating to cook, especially given their expensive cost.

You don’t want to spend a lot of money on something only to have it go terribly awry. But scallops have another attractive quality as well.

When you have a bowl full of scallops and a glass of your favorite wine in hand, a sense of good dining comes over you.

Methods For Cooking Scallops

Look for scallops that don’t still have the bright orange or crescent-shaped coral section attached (or roe). Although the orange portion of the scallop can be a touch bitter, some individuals do enjoy it. It depends on the individual.

If you can only locate them with the roe still on them, you can remove it and throw it away. If you purchased whole scallops, you would need to take out the muscle holding the scallop to the shell as well.

We purchase wild-caught scallops without the roe in frozen form because of this.

Ways To Defrost Scallops

Scallops can be defrosted overnight in the refrigerator or for a period of 10 to 20 minutes in a basin of cold water until entirely defrosted.
Before searing, be sure to completely pat them dry with paper towels to absorb all the liquid.

Preparing Scallops

You won’t feel scared by scallops again once you see how quickly they cook! They cook in just four to five minutes, tops! No longer will you be able to mess them up. Guaranteed.

A skillet or other pan should be heated until it is sizzling. Here’s the crucial move. On the outside, you want them to sizzle and crisp up to a golden color.
As soon as the first scallop touches the hot oil, it should sizzle. If not, wait until the pan has heated through before adding more.
To prevent crowding, cook in batches or in a big pan, making careful to space the pieces at least an inch apart.
For two to three minutes on each side, sear them without moving. Done!

A scallop should be perfectly seared on both sides to a golden-brown “crust,” with the sides remaining completely opaque. They ought to have some bounce to them and feel slightly soft to the touch but still hard.

INGREDIENTS

2 Tablespoons olive oil
1 1/4 pounds (600 grams) of scallops
3 tablespoons unsalted butter, divided
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
Salt and fresh ground black pepper to taste
1/4 cup dry white wine or broth
2 tablespoons lemon juice
1/4 cup chopped parsley

INSTRUCTIONS

Thaw frozen scallops in cold water. If attached, take out the side muscle from the scallops. Dry completely with paper towels.
In a big skillet or pan, heat the olive oil until it’s hot and bubbling. Scallops should be added in a single layer without crowding the pan (work in batches if needed).
After seasoning to taste with salt and pepper, fry the food for 2-3 minutes on one side (until a golden crust forms below), then flip it over and cook it for an additional 2 minutes until it is crisp, lightly browned, and thoroughly cooked (opaque). Transfer to a platter after removing from the skillet.
In the same pan, melt 2 tablespoons of butter while scraping away any browned scallop residue. Garlic should be added and cooked until aromatic (1 minute).
Pour in the wine (or broth) and boil for 2 minutes, or until the wine has almost completely reduced. Lemon juice and the final tablespoon of butter are combined.
After turning off the heat, toss the scallops back into the skillet to slightly reheat them. Garnish with fresh parsley.
Serve with steamed vegetables, garlic bread, rice, or pasta (cauliflower, broccoli, zucchini noodles).

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