Imagine creating a restaurant-worthy dish that will make your taste buds dance and your dinner guests incredibly impressed - all in just 20 minutes! These Pan Seared Lemon Garlic Butter Scallops are the ultimate culinary magic trick that transforms simple seafood into a gourmet masterpiece. With a golden-brown crust, delicate interior, and a luxurious garlic butter sauce, this recipe proves that incredible cuisine doesn't have to be complicated.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 lb sea scallops
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the sea scallops completely dry using paper towels. This is crucial for achieving a perfect golden-brown sear. Season both sides of the scallops with salt and freshly ground black pepper.
- Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add 1 tablespoon of butter and swirl to coat the pan's surface.
- Once the butter is melted and the pan is hot, carefully place the scallops in the skillet, ensuring they are not touching each other. This allows them to sear properly without steaming.
- Cook the scallops for approximately 2-3 minutes on the first side without moving them. They should develop a golden-brown crust and caramelize.
- Gently flip the scallops using tongs and cook for an additional 1-2 minutes on the other side until they are just opaque in the center and have a slight translucent appearance.
- Reduce heat to medium-low and add the remaining butter and minced garlic to the pan. Tilt the skillet and spoon the melted garlic butter over the scallops for added flavor.
- Squeeze fresh lemon juice over the scallops, allowing the citrus to deglaze the pan and create a light sauce.
- Remove the scallops from the pan and transfer to serving plates. Drizzle the remaining garlic butter sauce from the pan over the scallops.
- Garnish with freshly chopped parsley and serve immediately, ideally with a side of roasted vegetables or risotto.
Tips
- Dryness is Key: Always pat scallops completely dry before cooking. Moisture is the enemy of a perfect sear, so use paper towels to remove any excess liquid.
- High Heat, Quick Cooking: Use a heavy-bottomed skillet like cast iron and cook scallops at medium-high heat. The goal is a quick, beautiful caramelization without overcooking.
- Don't Overcrowd the Pan: Give each scallop space. If scallops are too close, they'll steam instead of sear, preventing that desirable golden-brown crust.
- Timing is Critical: Scallops cook quickly - about 2-3 minutes per side. They should be slightly translucent in the center to maintain their tender, delicate texture.
- Fresh is Best: Always use fresh, high-quality sea scallops for the most incredible flavor and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 20g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
