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To make lemon garlic butter scallops, gather these ingredients: - 1 pound sea scallops, patted dry - 4 tablespoons unsalted butter - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 1 large lemon - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and pepper to taste - Fresh parsley, chopped for garnish These ingredients create a bright and rich dish. The scallops shine with the lemon and garlic flavors. You can elevate this dish with some simple garnishes: - Lemon wedges - Thyme sprigs - Extra chopped parsley These add color and freshness to your plate. They also enhance the lemony notes of the dish. If you need to change something, here are a few ideas: - Use ghee or coconut oil instead of butter for a dairy-free option. - Swap sea scallops for bay scallops if that's what you have. - Use lemon juice from a bottle if you lack fresh lemons. These substitutions still keep the dish tasty and enjoyable. Experimenting can lead to new flavor finds. To prepare scallops, start with fresh sea scallops. You need one pound. Pat them dry with a paper towel. This step helps them sear better. Season the scallops lightly with salt and pepper. This adds flavor and enhances the dish. Heat a large skillet over medium-high heat. Add two tablespoons of olive oil and two tablespoons of butter. Wait until the oil shimmers. Carefully add scallops in a single layer. Do not crowd them; cook in batches if needed. Sear them for about two to three minutes on one side. Look for a golden crust before flipping. Use tongs to flip them gently. Cook for about two more minutes until they are just opaque. Remove the scallops from the skillet and place them on a plate. In the same skillet, lower the heat to medium. Add the remaining two tablespoons of butter, minced garlic, and thyme. Cook this mixture for about one minute. The garlic should smell great. Stir in the lemon zest and juice next. Scrape any brown bits from the bottom of the pan. Allow the sauce to simmer for one to two minutes. This thickens the sauce slightly. Season with salt and pepper to taste. Finally, return the scallops to the skillet. Toss them gently in the garlic butter sauce to coat. Remove from heat and serve warm. To make the best scallops, you must start with fresh ones. Look for sea scallops with a sweet scent. They should feel firm and have a slightly shiny surface. Always pat them dry. This step helps them sear better. For a nice golden crust, don't overcrowd the pan. Cook in batches if needed. One common mistake is cooking scallops too long. They should be just opaque, not rubbery. Heat the skillet well before adding the scallops. If the butter burns, it can ruin the flavor. Also, don’t skip the resting time. Letting them sit for a minute after cooking helps them finish cooking gently. Serve your scallops on a white plate for a stunning look. Drizzle the lemon garlic butter sauce over the top for flavor and shine. Add lemon wedges and fresh thyme for a bright touch. You can pair them with a light salad or some crusty bread. This adds balance to your meal and makes it even more enjoyable. {{image_2}} You can boost the flavor of your lemon garlic butter scallops. Here are some ideas: - Spices: Add a pinch of red pepper flakes for heat. - Herbs: Fresh basil or dill can add brightness. - Wine: A splash of white wine in the sauce adds depth. - Mustard: Mix in a teaspoon of Dijon mustard for a tangy twist. These tweaks can change the taste, making it more exciting! Pairing your scallops with the right sides enhances the meal. Here are some great options: - Rice: Serve over fluffy jasmine or wild rice for a filling dish. - Vegetables: Roasted asparagus or sautéed spinach complements the scallops well. - Pasta: Light lemon pasta can be a nice base for the scallops. These sides make your meal colorful and delicious! If you want to switch things up, try these proteins instead of scallops: - Shrimp: Cooked the same way, shrimp give a sweet flavor. - Chicken: Thinly sliced chicken breasts work well with the sauce. - Tofu: For a plant-based option, use firm tofu. These alternatives keep the dish fresh and exciting! After enjoying your lemon garlic butter scallops, store any leftovers in an airtight container. Make sure to let them cool down first. This keeps them fresh for up to two days in the fridge. Always label your container with the date. This way, you’ll know when to eat them. To reheat your scallops, use a skillet over low heat. Add a small bit of butter or olive oil. This helps keep them moist. Heat for about 3-4 minutes, turning gently. Avoid high heat so they don’t overcook. You want them warm, not rubbery. If you have extra scallops, you can freeze them. Place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. Be sure to remove as much air as possible. They can last up to three months. Thaw in the fridge before reheating. This keeps their flavor and texture intact. Cook scallops for about 2-3 minutes on one side. When they turn golden brown, flip them. Cook for another 2 minutes. They should be just opaque when done. Timing is key to avoid overcooking. Perfectly cooked scallops are tender and juicy. Yes, you can use frozen scallops. Just thaw them first. Place them in the fridge overnight or run them under cold water. Patted dry scallops will sear better. Make sure to remove excess moisture for a nice crust. Lemon garlic butter scallops pair well with many sides. Consider creamy risotto or garlic mashed potatoes. A fresh salad with lemon vinaigrette also works great. Steamed asparagus or green beans add color and nutrition. Enjoy the scallops with crusty bread to soak up the sauce. In this blog post, we explored how to prepare delicious scallops. We covered essential ingredients, step-by-step cooking methods, and helpful tips. You learned about flavor variations and how to handle leftovers. Scallops offer a great meal choice, and with the right techniques, you can cook them perfectly. I hope these insights help you enjoy scallops with confidence. Happy cooking!

Lemon Garlic Butter Scallops

Indulge in the delightful flavors of Zesty Lemon Garlic Butter Scallops with this easy recipe! In just 15 minutes, you can create a restaurant-quality meal that's perfect for any occasion. With seared scallops bathed in a rich garlic butter sauce, this dish is sure to impress. Ready to elevate your dinner plans? Click to explore how to make these mouthwatering scallops at home and treat yourself or loved ones tonight!
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Ingredients
  

1 pound sea scallops, patted dry

4 tablespoons unsalted butter

3 tablespoons olive oil

4 cloves garlic, minced

Zest and juice of 1 large lemon

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter, allowing them to melt and combine.

    Once the oil is hot and shimmering, carefully add the scallops in a single layer, ensuring they are well spaced.

      Sear the scallops for about 2-3 minutes on one side until they develop a golden crust. Avoid overcrowding the pan; if necessary, cook in batches.

        Flip the scallops gently using tongs and cook for an additional 2 minutes on the other side until just opaque. Remove the scallops from the skillet and transfer them to a plate.

          In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter, minced garlic, and thyme, cooking until fragrant (about 1 minute).

            Stir in the lemon zest and juice, scraping up any brown bits from the bottom of the pan. Allow the sauce to simmer for 1-2 minutes until slightly thickened.

              Season the sauce with salt and pepper to taste, then return the scallops to the skillet, tossing them gently in the garlic butter sauce to coat.

                Remove from heat and serve immediately, garnished with chopped fresh parsley.

                  Prep Time, Total Time, Servings: 10 mins | 15 mins | Serves 2-4

                    - Presentation Tips: Serve on a white plate to contrast with the golden scallops, and drizzle extra lemon butter sauce over the top. Add lemon wedges and thyme sprigs for an elegant touch.