If you love seafood that’s quick to prepare yet bursting with flavor, this Lemon Garlic Seared Scallops Recipe is about to become your new favorite go-to dish. Combining the sweet, delicate taste of scallops with the bright zing of lemon and the warm depth of garlic, this recipe transforms simple ingredients into a restaurant-worthy meal in under 10 minutes. Whether you’re whipping it up on a busy weeknight or impressing friends over dinner, these seared scallops deliver a perfectly golden crust and a luscious sauce that make every bite a delight.
Ingredients You’ll Need
The beauty of this Lemon Garlic Seared Scallops Recipe lies in its simplicity; each ingredient plays a crucial role in layering flavor, creating perfect texture, and adding vivid color to the dish. Let’s walk through what you’ll need:
- 1 ¼ pounds scallops: Choose fresh sea scallops for the best sweetness and tenderness.
- 2 tablespoons olive oil: Essential for a high-heat sear that locks in moisture without burning.
- 2 tablespoons butter: Adds richness and helps create that irresistible golden crust.
- ¼ teaspoon salt: Enhances all the natural flavors without overpowering.
- ¼ teaspoon black pepper: Gives a subtle kick that balances the lemon’s brightness.
- 5 cloves garlic, minced: Infuses the dish with a fragrant warmth that pairs beautifully with scallops.
- ¼ cup dry white wine (such as Pinot Grigio): Contributes acidity and complexity to the sauce.
- 2 tablespoons lemon juice (from 1 lemon): Brings fresh, zesty brightness that lifts the entire dish.
How to Make Lemon Garlic Seared Scallops Recipe
Step 1: Prepare Your Scallops
Start by removing the side muscle from each scallop — this little piece can be tough and chewy, so taking it off ensures your scallops stay tender. Then, pat the scallops dry with paper towels; dryness is key to achieving that beautifully golden sear.
Step 2: Sear the Scallops
Heat 2 tablespoons of olive oil in a large skillet over high heat until shimmering. Place the scallops in a single layer, making sure they don’t touch each other so they brown evenly. Season them lightly with salt and pepper. Add butter to the pan, and let the scallops cook without moving them for about 2 minutes until they develop a rich golden crust. Flip and sear the other side for another 2 minutes until opaque and cooked through. If necessary, sear in batches to avoid overcrowding the pan. Set the scallops aside on a plate.
Step 3: Create the Garlic Lemon Sauce
In the same skillet or a separate one, heat 2 tablespoons olive oil and 2 tablespoons butter over high heat until melted and hot. Add the minced garlic, sautéing just until fragrant — be careful not to brown it, as burnt garlic can taste bitter. Pour in the white wine and lemon juice, then season with salt and pepper. Let the sauce simmer for about 1 minute to meld the flavors before turning off the heat.
Step 4: Combine Scallops and Sauce
Return the seared scallops and any juices from the plate into the skillet with the sauce. Gently toss everything to coat each scallop in that vibrant, garlicky lemon sauce. This step ensures every bite is flavorful and luscious. Serve immediately—these scallops are best enjoyed fresh and hot!
How to Serve Lemon Garlic Seared Scallops Recipe
Garnishes
Adding fresh garnishes elevates the look and taste. Sprinkle chopped parsley or fresh chives over the scallops to add a burst of green color and a hint of herbal brightness. Thin lemon slices or lemon zest curls add an elegant, fragrant touch that complements the sauce beautifully.
Side Dishes
Lemon Garlic Seared Scallops pair wonderfully with light yet flavorful sides. Creamy risotto, garlic butter pasta, or a bed of sautéed spinach balances the richness of the scallops. For a refreshing contrast, serve alongside a crisp green salad dressed with lemon vinaigrette or roasted asparagus with a squeeze of fresh lemon.
Creative Ways to Present
For a show-stopping presentation, arrange scallops artfully over a swirl of herb-infused mashed potatoes or creamy polenta. Serve in individual small bowls atop quinoa or couscous salad much loved for texture contrast. You can even skewer scallops with cherry tomatoes and drizzle the lemon garlic sauce over the top for a fun appetizer version.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the scallops and sauce together to preserve flavor, but note that scallops are best eaten fresh as their texture will change over time.
Freezing
Freezing cooked scallops isn’t recommended because it can compromise their tender texture and cause them to become rubbery when thawed. For the best taste and texture, enjoy the Lemon Garlic Seared Scallops Recipe fresh.
Reheating
When reheating, do so gently to avoid overcooking. Warm the scallops briefly in a skillet over low heat just until heated through. You can also warm the sauce separately and combine right before serving to keep the scallops juicy and flavorful.
FAQs
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them completely and pat them very dry before cooking to achieve that perfect sear and avoid steaming.
What kind of wine is best for the sauce?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best because it adds acidity and flavor without sweetness that could throw off the balance of the sauce.
How do I know when scallops are fully cooked?
Cooked scallops should be opaque and firm but still tender. They usually need about 2 minutes per side depending on thickness—avoid overcooking to keep them from becoming rubbery.
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with a dairy-free alternative or use extra olive oil and still get delicious results, though butter adds a lovely depth that’s worth it if you can include it.
What if I don’t have white wine?
If you prefer not to use wine, you can substitute with a bit of chicken or vegetable broth and a splash of extra lemon juice, though the complexity of flavor might be slightly different.
Final Thoughts
This Lemon Garlic Seared Scallops Recipe is one of those magical dishes that feels luxurious yet is incredibly simple to make. Its vibrant flavors, quick cooking time, and beautiful presentation make it perfect for both casual lunches and elegant dinners. Once you try it, I’m sure you’ll find it becoming a cherished staple for seafood nights and special occasions alike—so roll up your sleeves and dive into this delightful experience!
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Lemon Garlic Seared Scallops Recipe
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Frying
- Cuisine: American
Description
This Lemon Garlic Scallops recipe features tender seared scallops cooked to golden perfection and tossed in a bright, flavorful lemon garlic butter sauce with a splash of white wine. Ready in just 10 minutes, this dish is perfect for an elegant yet quick seafood dinner, best served over pasta or your favorite side.
Ingredients
Seafood
- 1 ¼ pounds scallops
For Searing
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
For Lemon Garlic Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- ¼ cup dry white wine (such as Pinot Grigio)
- 2 tablespoons lemon juice (from 1 lemon)
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Prepare the scallops: Remove the side muscle from each scallop and pat them dry thoroughly with paper towels. This step ensures even cooking and a nicely seared crust.
- Sear the scallops: Heat 2 tablespoons olive oil in a large skillet over high heat. Arrange scallops in a single layer without crowding. Season with salt and pepper. Add 2 tablespoons butter to the skillet and sear scallops for 2 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid steaming. Remove scallops and set aside on a plate.
- Make the lemon garlic sauce: In the same skillet or a separate one, heat 2 tablespoons olive oil over high heat. Add 2 tablespoons butter and let it melt. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in ¼ cup dry white wine and 2 tablespoons lemon juice. Season with salt and pepper and cook for 1 minute to reduce slightly, then turn off heat.
- Toss scallops in sauce: Return the seared scallops along with any juices back into the skillet with the lemon garlic sauce. Gently toss to coat evenly in the sauce.
- Serve: Serve the scallops immediately over cooked pasta or your preferred side dish to enjoy the full flavor.
Notes
- Patting scallops dry is crucial for a good sear.
- Use a heavy skillet for even heat distribution.
- Do not overcrowd the pan; cook scallops in batches if needed.
- Adjust seasoning to taste especially in the sauce for balance.
- Serve immediately to enjoy the best texture and flavor.
- Dry white wine works best; if avoiding alcohol, substitute with low-sodium chicken broth and an extra splash of lemon juice.
