Being born in Missouri it seems hard to believe that I was brought up on seafood. My family traveled frequently (did I mention how blessed I am) and I was introduced to some AMAZING seafood at an early age. Mahi mahi, bonefish, kingfish, marlin, tuna and snapper are all tasty fish that I was fortunate enough to partake. Tasty and tender scallops, shrimp, frog legs and clams were a common treat from southern Florida. Great seafood was a way of life for me and my siblings. It is no wonder that these gorgeous Seared Garlic Lemon Butter Scallops have found their way on to my blog. Not only are they beautiful but they taste like a little bit of heaven. Do you like seafood? Have you ever tried scallops?
These scrumptious Seared Garlic Lemon Butter Scallops are honestly the best way to prepare scallops. I have tried other ways and they are good but no comparison to these delicacies. With just a handful of ingredients and a few minutes you can cook like a chef at a five star restaurant.
Have you tried any of my other seafood recipes? Beer Battered Fried Cod with Fresh Chips, Creamy Shrimp and Roasted Red Pepper Linguine and Succulent Grilled Chili Lime Shrimp are just a few reader, family and friend favorite recipes. These fabulous Baja Fish Tacos from Dinner at the Zoo are a fellow blogger family favorite.
Do you love seafood but really are clueless on how to prepare it. No worries. I can handle the practice runs for you. Maybe you are an avid seafood lover just hoping to find a few new recipes that can get terrific tasting dishes on the table in short order. No worries. I got your back. These Seared Garlic Lemon Butter Scallops are all that and more.
Seared Garlic Lemon Butter Scallops
- 1 lb scallops side muscle removed
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1-2 cloves of garlic minced
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons fresh chopped parsley
- Salt & pepper
- Pat the scallops dry with paper towels and sprinkle with a pinch of salt right before cooking.
- Add olive oil and 1 tablespoon butter to a large saute pan over medium high heat. Get the fat good and hot and almost to smoking point. Add scallops and sear for 1 1/2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan so if necessary cook in batches. As cooked remove to plate.
- Wipe out skillet. Add 2 tablespoons butter to same skillet over low heat. Add garlic and cook until fragrant; about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes; turning several times to get them in the lemon butter. Sprinkle with parsley, salt and pepper to taste and serve immediately.
If using frozen scallops they should be completed thawed.
Let scallops rest for 5 minutes at room temperature.
Make sure the scallops have been dried thoroughly.
Scallops cook very quickly and become tough and chewy if overcooked.
Scallops become opaque when cooked through
Other seafood recipes you will love!