Description
This Lemon Garlic Scallops recipe features tender, seared scallops cooked in a rich and zesty lemon-garlic butter sauce. Ready in just 10 minutes, it’s a quick and impressive seafood dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Scallops
- 1 ¼ pounds scallops, side muscle removed and patted dry
- 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 to ensure a good sear.
- Sear Scallops: Heat 2 tablespoons of olive oil in a large skillet over high heat. Add scallops in a single layer, making sure they are not touching. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Add 2 tablespoons of butter to the skillet. Sear scallops for 2 minutes per side until golden brown and cooked through. If your skillet is small, cook in batches. Transfer the cooked scallops to a plate and set aside.
- Make Sauce: In the same skillet or a separate one, heat 2 tablespoons of olive oil over high heat. Add 2 tablespoons of butter and melt. Add minced garlic and sauté just until fragrant, being careful not to let it brown. Pour in ¼ cup of dry white wine and 2 tablespoons of lemon juice. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Let the sauce cook for 1 minute, then remove from the heat.
- Combine and Serve: Return the seared scallops along with their juices to the skillet with the sauce. Toss gently to coat the scallops evenly. Serve immediately, ideally over pasta or your favorite side dish.
Notes
- Patting scallops dry is crucial for a nice sear and golden brown crust.
- Use a dry white wine like Pinot Grigio for a clean, crisp flavor.
- Cook scallops in batches if necessary to avoid overcrowding the skillet and steaming them.
- Serve immediately to enjoy scallops at their best texture and flavor.
- Pairs well with pasta, rice, or fresh greens.
