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To make lemon garlic butter scallops, you will need: - 1 pound sea scallops, patted dry - 4 tablespoons unsalted butter - 3 cloves garlic, minced - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 tablespoon fresh parsley, chopped - Salt and pepper to taste - Lemon wedges for garnish When measuring your ingredients, use a kitchen scale for accuracy. This helps ensure your scallops cook evenly. For smaller amounts, like lemon juice, a measuring spoon works best. Always level off measuring cups and spoons for precise amounts. This simple step can make a big difference in taste. Using fresh ingredients is key. Choose the best sea scallops you can find. Look for firm and moist scallops, with no strong odor. Fresh garlic adds a bold flavor, while real butter enhances richness. Organic lemons will give you the best zest and juice. Fresh parsley brightens up the dish and adds color. Quality ingredients lead to a more delicious meal! Start with 1 pound of sea scallops. Pat them dry using a paper towel. This step helps create a good sear. Season both sides with salt and pepper. This adds flavor and enhances the dish. Heat a large skillet on medium-high heat. Melt 2 tablespoons of unsalted butter in the skillet. Wait until the butter foams. This shows it is ready. Add the scallops in a single layer. Do not crowd the pan. Sear the scallops for 2 to 3 minutes on each side. Look for a golden crust and opaque center. Once done, remove the scallops from the pan. Set them aside on a plate. In the same skillet, add the remaining 2 tablespoons of butter. Also, add 3 cloves of minced garlic. Sauté for about 30 seconds. Wait until the garlic smells good but do not burn it. Next, stir in the lemon zest and juice. Let this mix simmer for about a minute. Return the seared scallops to the skillet. Gently toss them in the sauce. Cook for one more minute to heat through. Now, you can plate the scallops. Spoon extra sauce over them. Garnish with chopped parsley and lemon wedges. This dish is ready to enjoy! To get a great sear on your scallops, start with dry scallops. Pat them well with a paper towel. Moisture keeps them from browning. Heat the skillet until the butter foams. Place the scallops in a single layer. Don’t crowd the pan; give them space. Sear for 2-3 minutes on each side. Look for a golden crust. This crust adds flavor and texture. Seasoning is key to a delicious dish. Use salt and pepper to enhance the scallops. Taste your lemon garlic butter sauce before serving. If you want more zing, add extra lemon juice. You can also sprinkle in more fresh parsley for freshness. Trust your taste buds and adjust as needed. Lemon garlic butter scallops pair well with many sides. Try creamy risotto for a rich dish. Steamed asparagus adds a nice crunch and color. A light salad with greens balances the richness. Garlic bread is also a great choice to soak up the sauce. Mix and match to find your favorite combo! {{image_2}} You can boost the flavor of your scallops by adding fresh herbs. Try using basil or thyme for a new twist. Just chop a tablespoon of your chosen herb and mix it in with the garlic. This will give a nice fragrance and taste to the dish. Fresh herbs add color and freshness, making your meal even more appealing. If you want to switch things up, you can use shrimp or fish instead of scallops. Cook shrimp for about 2-3 minutes on each side, just like scallops. For fish, choose a firm type like cod or halibut. Cut it into thick pieces. This lets you enjoy the same lemon garlic butter sauce with different seafood flavors. To make a creamy version, you can add heavy cream to the sauce. After you sauté the garlic, pour in half a cup of cream. Stir well and let it simmer for a minute. This will give your dish a rich and smooth texture. Serve it over pasta or rice for a hearty meal. To store leftover lemon garlic butter scallops, let them cool first. Place them in a shallow container. Cover it tightly with a lid or plastic wrap. This keeps them fresh and safe to eat. Make sure to store them in the fridge. Avoid storing scallops at room temperature. They can spoil quickly. When you are ready to eat them, reheat the scallops gently. Place them in a skillet over low heat. Add a bit of butter or olive oil to keep them moist. Heat for about 3-4 minutes. You want them warm but not overcooked. This is key for keeping their tender texture. Cooked scallops can last in the fridge for 2-3 days. If you want to keep them longer, consider freezing. To freeze, place them in a freezer-safe bag. Remove as much air as possible. They can last up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. You should use sea scallops for this dish. They are larger and more flavorful than bay scallops. Sea scallops give a nice texture and sear. Look for fresh scallops that smell like the sea. If you buy frozen, make sure they are wild-caught. Yes, you can prep some parts ahead. You can pat the scallops dry and season them. However, I suggest cooking them right before serving. Scallops are best when fresh. They lose their texture if reheated. These scallops pair well with many sides. Try serving them with garlic bread or steamed veggies. A light salad or rice also works well. You can use lemon wedges to brighten the dish. This will enhance the flavors even more. In this post, we explored the art of cooking scallops. We discussed quality ingredients, detailed step-by-step instructions, and helpful tips for the perfect meal. You can customize your dish with herbs or other seafood. Proper storage and reheating options maximize freshness. Remember, the key to great scallops is in the details. With these tips, you can impress anyone at your table. Enjoy each bite and have fun cooking!

Lemon Garlic Butter Scallops

Delight your taste buds with these irresistible Lemon Garlic Butter Scallops! This quick and easy recipe highlights perfectly seared sea scallops bathed in a rich lemon garlic butter sauce, making it the perfect dish for any occasion. Ready in just 25 minutes, it's a must-try for seafood lovers. Click through to explore this delicious recipe and impress your family and friends with your culinary skills!
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Ingredients
  

1 pound sea scallops, patted dry

4 tablespoons unsalted butter

3 cloves garlic, minced

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Lemon wedges for garnish

Instructions
 

Prepare the Scallops: Begin by patting the scallops dry with a paper towel. This step is crucial for achieving a nice sear. Season both sides with salt and pepper.

    Heat the Skillet: In a large skillet, melt 2 tablespoons of butter over medium-high heat until it starts to foam.

      Sear the Scallops: Add the scallops in a single layer, making sure not to crowd the pan. Sear for about 2-3 minutes on each side, until they have a golden crust and are opaque in the center. Remove the scallops from the pan and set aside on a plate.

        Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter along with the minced garlic. Sauté for about 30 seconds or until the garlic is fragrant—be careful not to burn it.

          Add Lemon Flavor: Stir in the lemon zest and lemon juice, and let the mixture simmer for about a minute.

            Combine: Return the seared scallops to the skillet and gently toss to coat them in the lemon garlic butter sauce. Cook for an additional minute to heat through.

              Serve: Plate the scallops and spoon extra lemon garlic butter sauce over them. Garnish with chopped parsley and lemon wedges on the side.

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