Easy Garlic Butter Scallops: How to Make

#Jumptorecipecard

Affiliate links included. AI-assisted content, reviewed by me. [See Disclosure Page]

Sizzle and Savor: Your Guide to Easy Garlic Butter Scallops

Elevate your seafood game with this delectable quick scallop recipe featuring a mouthwatering garlic butter sauce. Tender, juicy scallops are seared to perfection, then coated in a rich, flavorful sauce that’s sure to impress. Whether you’re hosting a special occasion or craving a seafood dinner on a busy weeknight, this easy scallops dish delivers restaurant-quality results with minimal effort. Savor the luxurious combination of sweet scallops and aromatic garlic butter in this simple yet elegant recipe. With just a few essential ingredients and a quick cooking time, you can enjoy a delightful seafood delicacy from the comfort of your own kitchen.

What Makes These Garlic Butter Scallops Special

This garlic butter scallops recipe is crafted to deliver restaurant-quality results right at home.¹ These succulent scallops are a true delight for any seafood enthusiast, perfect for a special occasion or simply as a fast luxury meal. The quick and elegant preparation makes this a go-to for busy weeknights when you still crave gourmet seafood.

Ingredients:

• 1 lb fresh sea scallops (or bay scallops), large, dry-packed preferred
• 2 Tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 2 Tablespoons freshly chopped parsley (plus more for garnish)
• Salt and black pepper to taste
• Optional: 2 Tablespoons white wine or fresh lemon juice

How to Make Garlic Butter Scallops

Crafting these delectable garlic butter scallops is surprisingly simple. The key is in proper preparation and precise cooking.

1. Select & Prepare Scallops: Choose fresh scallops that are firm, plump, and translucent. Ideally, opt for “dry” scallops, as they sear better. Gently rinse them under cold water, remove the small side muscle if present, and pat them thoroughly dry with paper towels. This step is crucial for achieving a beautiful sear.
2. Season: Season the scallops generously with salt and black pepper.
3. Sear Scallops: Heat a large skillet (like a heavy-duty stainless steel or cast iron pan) over high heat.² Once the pan is piping hot, add a tablespoon of unsalted butter or oil. Carefully place the seasoned scallops in the hot pan, making sure not to overcrowd them (cook in batches if necessary). Sear for 2-3 minutes per side, or until a beautiful golden-brown crust forms. Resist the urge to constantly flip them. Remove the seared scallops from the pan and set aside.
4. Make Garlic Butter Sauce: Reduce the heat to medium. Add the minced garlic to the pan and cook for 1 minute, stirring constantly, until fragrant. Pour in a splash of white wine or lemon juice and use a wooden spoon to scrape up any browned bits from the bottom of the pan (deglazing). Allow the sauce to simmer for 2-3 minutes until slightly reduced.
5. Finish Sauce: Turn off the heat and stir in the remaining butter, swirling the pan to create a silky, emulsified sauce.
6. Combine & Serve: Return the seared scallops to the pan and gently toss to coat them in the garlic butter sauce. Serve immediately, garnished with fresh parsley or chives, if desired.

Essential Tools

• Large Skillet or Sauté Pan: A heavy-duty, non-stick pan is best for searing.³
• Tongs: For gently handling and flipping delicate scallops.
• Sharp Chef’s Knife: For any trimming and mincing garlic.
• Cutting Board: A stable surface for preparation.
• Measuring Cups and Spoons: For precise ingredient measurements.
• Mixing Bowls: For combining ingredients and preparing the sauce.

Variations and Customizations

The beauty of this garlic butter scallops recipe lies in its versatility:

• Herb Experimentation: Try different fresh herbs like rosemary, thyme, or oregano for unique aromatic notes.
• A Touch of Spice: Incorporate a pinch of cayenne pepper or crushed red pepper flakes into the garlic butter sauce for a subtle kick.
• Dietary Modifications:
  • Dairy-Free: Swap butter for coconut oil or olive oil.
  • Low-Carb: Serve over zucchini noodles or cauliflower rice instead of traditional starches.
• Citrus Boost: A squeeze of fresh lemon juice at the end brightens the flavor.

Benefits of Garlic Butter Scallops

• Restaurant-Quality at Home: Achieve professional results with minimal effort.
• Fast Luxury Meal: Quick to prepare, making it ideal for busy weeknights or impromptu special occasions.
• Versatile: Pairs well with a variety of sides and can be easily customized.⁴
• Flavorful: The combination of sweet scallops and aromatic garlic butter is irresistible.
• Impressive: An elegant dish that’s sure to impress guests.

Frequently Asked Questions (FAQ)

Q: What type of scallops should I use?

A: For the best results, use high-quality fresh sea scallops or bay scallops. Look for plump, bright white “dry” scallops, as they sear and caramelize better than “wet” scallops.

Q: How do I get a good sear on my scallops?

A: The key is to pat the scallops thoroughly dry with paper towels before seasoning. Use a large skillet heated over high heat until it’s very hot, and don’t overcrowd the pan. Sear for 2-3 minutes per side without moving them.

Q: Can I make the garlic butter sauce ahead of time?

A: You can prep the garlic and have the butter ready, but the sauce is best made fresh in the same pan as the scallops to capture all the delicious browned bits.

Q: What are good side dishes for garlic butter scallops?

A: Complementary scallop side dishes include roasted asparagus (drizzled with lemon-garlic butter), creamy mashed potatoes, steamed broccoli or cauliflower, sautéed spinach, quinoa, farro, or whole wheat pasta tossed in the garlic butter sauce.

Q: How do I store and reheat leftover scallops?

A: Store cooked scallops in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat, stirring frequently, or in the oven at 350°F (175°C) for 5-7 minutes to avoid overcooking and drying out the delicate seafood.

Easy Garlic Butter Scallops Recipe Card

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2-3 servings

Category: Main Course, Seafood

Method: Pan-Searing

Cuisine: American

Ingredients:

• 1 lb fresh sea scallops (or bay scallops), large, dry-packed preferred
• 2 Tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 2 Tablespoons freshly chopped parsley (plus more for garnish)
• Salt and black pepper to taste
• Optional: 2 Tablespoons white wine or fresh lemon juice

Equipment:

• Large skillet or sauté pan (heavy-bottomed)
• Tongs
• Paper towels
• Small mixing bowl (for garlic butter sauce)
• Sharp knife and cutting board

Instructions:

1. Prepare Scallops: Thoroughly pat the scallops dry with paper towels. Remove any small side muscle if present. Season generously with salt and black pepper on both sides.
2. Sear Scallops: Heat a large skillet over high heat for 2-3 minutes until very hot. Add 1 Tablespoon of unsalted butter (or oil) to the pan and swirl to coat. Carefully place the seasoned scallops in the hot pan, ensuring they are in a single layer and not overcrowded. Sear for 2-3 minutes per side until a beautiful golden-brown crust forms. Remove seared scallops from the pan and set aside.
3. Make Garlic Butter Sauce: Reduce the heat to medium. Add the minced garlic to the pan and cook for 1 minute, stirring constantly, until fragrant. If using, pour in white wine or lemon juice and scrape up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes until slightly reduced.
4. Finish Sauce & Serve: Turn off the heat and stir in the remaining 1 Tablespoon of unsalted butter, swirling the pan to create a silky, emulsified garlic butter sauce. Return the seared scallops to the pan and gently toss to coat them in the sauce. Garnish with additional freshly chopped parsley. Serve immediately.

Notes:

• Dry Scallops are Key: Wet scallops (often treated with phosphates) release more water, preventing a good sear.⁵ If you can only find wet scallops, pat them extra dry.
• Don’t Overcrowd: Cooking too many scallops at once will lower the pan temperature and lead to steaming instead of searing.⁶ Cook in batches if necessary.
• Freshness Matters: Using fresh scallops and fresh garlic will make a significant difference in the final flavor.
• Serving Suggestions: This dish pairs wonderfully with roasted asparagus, creamy mashed potatoes, or a simple green salad.

Are you looking for lose weight naturally check below for 60 day moneyback guarantee 21 day smoothie diet plan for Women and join risk free.

 https://isaacblogger.com/smoothie-diet