This gourmet-style entree tastes as fancy as it looks. Perfectly seared on the outside while tender-on-the-inside scallops are bated in the most luscious, flavor-packed, zesty lemon butter garlic sauce, it all comes together in just 10 minutes. Serve with toasted crusty bread to sop up all that glorious sauce.
Ingredients For Lemon Garlic Butter Scallops
- Olive oil
- Sea scallops (the large ones)
- Unsalted butter
- Garlic
- Dry white wine
- Lemon juice
- Salt and pepper
- Red pepper flakes
- Fresh parsley
How To Make Lemon Garlic Butter Scallops
- Pat dry your scallops and heat the oil in a large skillet over high heat. Once the oil is sizzling, place the scallops on the skillet in a single layer. Season with salt and pepper and fry for 2-3 minutes without touching them, until golden brown. Flip and cook on the other side for 2 more minutes until golden brown. Transfer to a plate.
- Add 2 tbsp of butter to the same skillet and melt over medium heat. Scrape any bits and pieces stuck to the bottom and add the garlic. Saute for 30 seconds and pour the white wine. Simmer for 2 minutes or until reduced by half. Stir in the remaining tbs of butter and the lemon juice. Taste it and season with salt and pepper, if needed.
- Remove from heat, return the scallops to the skillet, and swirl them around the lemon garlic butter sauce until warmed through. Serve with toasted crusty bread or a side of pasta or rice.
How Do I Know When Scallops Are Done Cooking?
Scallops with be cooked when golden on the top and bottom, and opaque in the middle. They will keep on cooking when removed from the heat source, so don’t overcook them.
What Should I Serve With Scallops?
You can serve them with sauteed veggies, freshly cooked pasta or rice, or a side salad and a slice of toasted crusty bread.
Can I Use Frozen Scallops For This Recipe?
Yes, you can, but let them thaw out completely and thoroughly pat them dry before you start cooking them.
10-Minute Lemon Garlic Butter Scallops
Equipment
- Knife and cutting board
- Large skillet
Ingredients
- 2 tbsp olive oil
- 20 oz (1 ¼ lb) sea scallops (the large ones)
- 3 tbsp unsalted butter, divided
- 4 garlic cloves, minced
- ¼ tsp salt
- ¼ tsp black pepper
- 4 tbsp (¼ cup) dry white wine or chicken broth
- 2 tbsp lemon juice
- ½ tsp red pepper flakes
- 3 tbsp parsley, freshly chopped
Instructions
- Pat dry your scallops and heat the oil in a large skillet over high heat. Once the oil is sizzling, place the scallops on the skillet in a single layer. Season with salt and pepper and fry for 2-3 minutes without touching them, until golden brown. Flip and cook on the other side for 2 more minutes until golden brown. Transfer to a plate.
- Add 2 tbsp of butter to the same skillet and melt over medium heat. Scrape any bits and pieces stuck to the bottom and add the garlic. Saute for 30 seconds and pour the white wine. Simmer for 2 minutes or until reduced by half. Stir in the remaining tbs of butter and the lemon juice. Taste it and season with salt and pepper, if needed.
- Remove from heat, return the scallops to the skillet, and swirl them around the lemon garlic butter sauce until warmed through. Serve with toasted crusty bread or a side of pasta or rice.
Nutrition
Frequently Asked Questions about Lemon Garlic Butter Scallops
1. What If My Scallops Stick To The Pan?
To prevent this, make sure the pan is really hot and the oil is very hot too, before placing the scallops in the pan. Also, make sure you add enough oil to evenly coat the bottom of the pan.
2. How Do I Get A Good Sear On Scallops?
First and foremost, you have to thoroughly dry the scallops with paper towels, make sure the pan is very hot, and the oil is very hot before adding the scallops. Do not move them for 2-3 minutes, then flip, and don’t move them again for 2 minutes until you remove them.
3. What Can I Use Instead Of White Wine In The Recipe?
If you don’t want to add wine, you can use chicken or vegetable broth in the same amount.
4. How Do I Thaw Scallops Quickly And Safely?
You can place the scallops in a bowl of cold water for about 10-20 minutes until completely thawed. Pat them dry before cooking them.
5. What’s The Best Way To Cook Scallops So They Don’t Get Rubbery?
Scallops are very delicate and cook very quickly. Have all your ingredients ready and measured before you start cooking. Sear them on high heat for about 2-3 minutes on each side until golden on the top and bottom, and opaque in the middle. Remember food keeps on cooking when you remove it from the heat source, so don’t overcook them.
