Garlic Lemon Butter Seared Scallops are a delightful dish that brings the ocean straight to your dinner table. I remember the first time I had scallops – the rich, buttery flavor combined with the brightness of lemon was an unforgettable experience. This recipe captures that magic and is perfect for both a weeknight dinner and special occasions alike. With a quick cooking time and minimal ingredients, you can impress your family and friends in no time!
Why you’ll love this dish
The beauty of Garlic Lemon Butter Seared Scallops lies in its simplicity and flavor. Not only can this dish be prepared in under 30 minutes, but it also requires just a handful of ingredients you’re likely to have on hand. It’s an elegant meal that elevates any dining experience, making it great for date nights or entertaining guests. Plus, with each bite, you get a perfect balance of rich buttery goodness with zesty lemon that keeps you coming back for more.
"These seared scallops were a game-changer! They cooked perfectly and paired beautifully with the lemon butter sauce. My family couldn’t get enough!" — A satisfied home chef.
The cooking process explained
Cooking Garlic Lemon Butter Seared Scallops is straightforward but requires some attention to detail to achieve that perfect golden crust. You’ll start by prepping the scallops and heating the pan, then sear them for a quick 1.5 to 2 minutes per side. Once the scallops are beautifully browned, it’s time for the luscious lemon butter sauce that brings everything together. The sequence of cooking keeps the scallops tender and juicy, while the lemon and garlic brighten the dish in a harmonious way.
What you’ll need
To make this beautiful dish, you’ll need the following ingredients:
- 1 1/4 lb sea scallops, side muscle removed
- 1 1/2 tablespoons olive oil or vegetable oil
- 3 tablespoons butter
- 2 cloves of garlic, minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh parsley or other fresh herbs
- Salt and freshly ground black pepper
(Note: If you’re out of scallops, shrimp or firm fish can be wonderful substitutes—just adjust cooking times accordingly!)
