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- 1 pound sea scallops, patted dry - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 medium zucchini, sliced into half-moons - 1 red bell pepper, sliced into strips - 1 cup cherry tomatoes, halved - Salt and pepper - 1 teaspoon lemon zest - A pinch of red pepper flakes (optional for heat) - 2 tablespoons fresh parsley, chopped - Lemon wedges When I make garlic butter scallops and veggies, I focus on fresh, high-quality ingredients. Sea scallops are my star, and they bring a sweet, delicate taste. I always pat them dry to ensure they sear well. This step is key for that golden crust we all love. Unsalted butter gives a rich flavor and helps the garlic shine. I use four cloves of minced garlic, which adds a punch. For the veggies, I usually grab a medium zucchini, a red bell pepper, and cherry tomatoes. The colors and tastes blend beautifully. For seasoning, I rely on salt and pepper. I also add lemon zest for a fresh twist. If I want some heat, I toss in red pepper flakes. Lastly, I finish with fresh parsley for color and lemon wedges for serving. This meal is not just tasty; it looks great too! First, season the scallops with salt and pepper on both sides. This step adds flavor. Next, it is crucial to dry the scallops. Pat them dry with a clean towel. Dry scallops sear better and create a lovely crust. Heat a large skillet over medium heat. Melt 2 tablespoons of butter in the skillet. Add the zucchini and red bell pepper first. Sauté for 3 to 4 minutes until they soften. Then, add the cherry tomatoes and cook for another 2 to 3 minutes until slightly blistered. Season with salt and pepper before transferring the veggies to a plate. Keep them warm while you cook the scallops. In the same skillet, add the remaining butter over medium-high heat. Wait until the butter bubbles and turns slightly brown. Add the scallops in a single layer. Avoid overcrowding the pan; this helps them cook evenly. Cook for 2 to 3 minutes on each side. Look for a golden crust and a slightly firm texture. During the last minute of cooking, add minced garlic to the skillet. Stir gently so the garlic does not burn. After the scallops are done, return the sautéed veggies to the skillet. Toss everything together. Add lemon zest and red pepper flakes if you like a bit of heat. For plating, serve the scallops and veggies on a large platter. Drizzle any garlic butter left in the pan over the top. This adds richness and flavor. Garnish with lemon wedges for a bright touch and extra flavor. Enjoy your delicious meal! To cook scallops just right, avoid overcooking them. Scallops cook fast. They need about 2-3 minutes on each side. When done, they should be firm to the touch. They also should have a nice golden crust. To tell if scallops are done, look for a few signs. They should be opaque and slightly firm. If they feel mushy or rubbery, they are overcooked. Trust your senses! Your taste buds will thank you. For a colorful plate, try seasonal veggies. Zucchini, bell peppers, and cherry tomatoes work well. You can also use asparagus, broccoli, or green beans. Each veggie has its own cooking time. - Zucchini: 3-4 minutes - Bell pepper: 3-4 minutes - Cherry tomatoes: 2-3 minutes Keep an eye on them so they don’t get too soft. Crisp veggies add great texture to your meal. To boost flavor, add spices or herbs. Fresh parsley adds brightness. You can also use thyme or basil for extra taste. A pinch of red pepper flakes gives a little heat if you like it spicy. Using different types of butter can change the flavor too. Try garlic butter for a richer taste. You could also use herb-infused butter for a unique twist. The options are endless! {{image_2}} You can swap out scallops for other proteins like shrimp or chicken. If you use shrimp, cook them for 2-3 minutes on each side until they turn pink. For chicken, use small pieces and cook for about 6-7 minutes until fully cooked. Adjust your cook times based on the protein you choose. Always check to ensure it's safe to eat. To make this dish vegan, replace the butter with olive oil or vegan butter. Instead of scallops, use king oyster mushrooms for a similar texture. Nutritional yeast adds a cheesy flavor that many enjoy. You can also add more veggies like asparagus and broccoli for a delightful mix. For a low-carb meal, focus on veggies like zucchini, bell peppers, and spinach. These are tasty and won't add many carbs. You can serve the dish with cauliflower rice or a fresh salad. This gives you a filling meal without the extra carbs. To store leftover garlic butter scallops and veggies, place them in an airtight container. This helps keep them fresh and tasty. You can also use plastic wrap if a container is not available. These leftovers will stay good in the fridge for up to three days. After that, the taste and texture may change. When reheating scallops, use low heat on the stove. This helps keep them tender. You can also use a microwave, but watch closely. Heat in short bursts to avoid rubbery scallops. A covered skillet with a splash of water works well, too. This keeps moisture in and helps maintain flavor. Yes, you can freeze garlic butter scallops and veggies! To freeze, first let them cool completely. Then, place them in a freezer-safe bag or container. Press out as much air as you can to prevent freezer burn. When ready to eat, thaw in the fridge overnight. For best results, reheat them in a skillet. This keeps the scallops tender and the veggies crisp. You can tell scallops are cooked when they are opaque and firm. They should have a light golden crust on the outside. If they feel soft or mushy, they need more time. Cook them for about 2-3 minutes on each side. The center should be slightly translucent. Yes, you can use frozen scallops. Thaw them in the fridge overnight. If you’re short on time, place them in cold water for about an hour. After thawing, pat them dry well to ensure a good sear. Cook them just like fresh scallops. Garlic butter scallops pair well with many sides. I suggest serving them with: - Creamy mashed potatoes - A fresh green salad - Quinoa or rice - Garlic bread for that extra touch To enhance garlic butter, you can try a few simple tricks: - Add fresh herbs like thyme or rosemary. - Mix in a splash of white wine or lemon juice. - Use flavored olive oils or infused butters. - Experiment with spices like smoked paprika or cayenne. You now have all the tools to cook delicious garlic butter scallops with fresh veggies. We covered important ingredients, easy steps, and helpful tips. You learned how to cook scallops just right and pair them with tasty sides. Remember to adjust flavors and ingredients to suit your taste. Enjoy the process and thrill of cooking. With practice, you'll impress family and friends with your skills. Happy cooking!

Garlic Butter Scallops and Veggies

Savor the deliciousness of Garlic Butter Scallops & Veggies with this easy recipe! Perfectly seared scallops combined with vibrant zucchini, red bell pepper, and cherry tomatoes create a mouthwatering dish bursting with flavor. In just 25 minutes, you can impress your guests or enjoy a delightful dinner at home. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

1 pound sea scallops, patted dry

4 tablespoons unsalted butter

4 cloves garlic, minced

1 medium zucchini, sliced into half-moons

1 red bell pepper, sliced into strips

1 cup cherry tomatoes, halved

2 tablespoons fresh parsley, chopped

1 teaspoon lemon zest

Salt and pepper to taste

A pinch of red pepper flakes (optional for heat)

Instructions
 

Prepare the Scallops: Season the scallops with salt and pepper on both sides. Make sure they're thoroughly dried to get a nice sear.

    Sauté the Veggies: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the zucchini and red bell pepper. Sauté for 3-4 minutes until they start to soften. Then add the cherry tomatoes and sauté for another 2-3 minutes until they’re slightly blistered. Season with salt and pepper, then transfer to a plate and keep warm.

      Cook the Scallops: In the same skillet, add the remaining 2 tablespoons of butter over medium-high heat. Once the butter is bubbling and slightly browned, add the scallops in a single layer (do not overcrowd the pan). Cook for 2-3 minutes on each side, or until they form a golden crust and are slightly firm to the touch.

        Add Garlic: During the last minute of cooking the scallops, add the minced garlic to the skillet. Stir gently to incorporate without burning the garlic.

          Combine & Serve: Once the scallops are cooked, return the sautéed veggies to the skillet with the scallops. Toss everything together, ensuring it’s thoroughly mixed. Add the lemon zest and a pinch of red pepper flakes if desired.

            Garnish: Remove from heat and sprinkle with fresh parsley before serving.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve the scallops and veggies on a large platter. Drizzle any remaining garlic butter from the pan over the top for added richness. Garnish with lemon wedges for an extra pop of color and flavor.