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To make zesty lemon garlic butter scallops, you need these key ingredients: - 1 pound fresh sea scallops, thoroughly patted dry with paper towels - 4 tablespoons unsalted butter - 3 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - Zest and juice of 1 large lemon - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Sea salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped, for garnish You can tweak this recipe to suit your taste: - Red pepper flakes for heat - A splash of white wine for depth - Capers for a salty kick - Lemon balm or dill instead of thyme If you lack some ingredients, here are some swaps: - Use ghee instead of butter for a dairy-free option. - Replace scallops with shrimp or fish for a different taste. - Use lime juice and zest if you want a twist on the lemon flavor. - Swap fresh thyme with oregano or basil for a unique twist. These options keep the dish fresh and fun, letting you enjoy it your way! Start with fresh sea scallops. They need to be dry for the best sear. Pat them with paper towels until no moisture remains. This keeps them from steaming when cooked. Next, gather your ingredients. You will need: - 1 pound fresh sea scallops - 4 tablespoons unsalted butter - 3 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - Zest and juice of 1 large lemon - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Sea salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped, for garnish Heat a large skillet on medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Let them melt together until hot and shimmering. This step is key for a good sear. Next, arrange the scallops in a single layer. Make sure they have space around them. This helps each scallop cook evenly. Sear the scallops for 2-3 minutes. Do not move them during this time. You want a golden crust to form. If your skillet is full, sear them in batches. Once golden, flip the scallops gently with tongs. Cook for another 2 minutes until opaque. Remove them from the skillet and set aside on a plate. In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter. Then, add the minced garlic and thyme. Sauté for about 1 minute. You want the garlic to be fragrant but not burnt. Next, stir in the lemon zest and juice. Use a wooden spoon to scrape up the brown bits from the pan. This adds flavor. Let the sauce simmer for 1-2 minutes until it thickens slightly. Season it with sea salt and black pepper. Return the scallops to the skillet. Gently toss them in the sauce to coat. Finally, remove from heat and serve. Garnish with chopped parsley for color. Enjoy your dish! To get the best sear on your scallops, follow these steps: - Pat dry: Before cooking, dry the scallops with paper towels. Moisture can prevent a good crust. - Hot skillet: Use a skillet that is preheated over medium-high heat. This ensures quick browning. - Single layer: Place the scallops in a single layer. Give them enough space for even cooking. - Do not move: Let scallops cook without moving them for 2-3 minutes. This helps form a nice crust. - Flip gently: When ready, flip them with tongs. Cook for another 2 minutes until opaque. To create that bright lemon garlic flavor: - Use fresh ingredients: Fresh lemons and garlic make a big difference in taste. - Zest and juice: Add both lemon zest and juice for a full flavor. Zest adds aroma, and juice adds acidity. - Sauté garlic: Cook garlic in butter until fragrant. This step unlocks its rich flavor. - Add herbs: Fresh thyme enhances the dish. Use dry thyme if fresh is not available. How you present your dish can make it even better. Here are some ideas: - Choose the right plate: Use a white plate to showcase the golden scallops. - Drizzle sauce: Pour extra lemon garlic butter over the scallops for added flavor. - Garnish: Top with chopped parsley for color. Add lemon wedges for a fresh touch. - Add thyme: Place sprigs of fresh thyme on the plate for elegance. These tips will help you create a beautiful and tasty dish. Enjoy cooking! {{image_4}} You can easily add more flavor to your Lemon Garlic Butter Scallops. Here are some great ideas: - Chili Flakes: Add a pinch for some heat. - White Wine: Splash some in with the garlic for depth. - Capers: Toss in a few for a salty punch. - Sun-Dried Tomatoes: Chop them up and mix them in for a sweet touch. - Lemon Thyme: Use this herb for a stronger lemon flavor. Feel free to mix and match these add-ins based on your taste! If you have dietary needs, don't worry. Here are some swaps you can make: - Butter: Use vegan butter if you are lactose intolerant. - Olive Oil: Substitute with avocado oil for a different flavor. - Sea Scallops: Try shrimp or firm tofu for a different protein. - Thyme: If you dislike thyme, use fresh basil or oregano. These options let everyone enjoy this dish without worry! Pairing makes meals more enjoyable. Here are some ideas for sides and drinks: - Sides: Serve with garlic bread or a fresh green salad. - Veggies: Try steamed asparagus or sautéed spinach. - Beverages: A crisp white wine like Sauvignon Blanc works well. - Non-Alcoholic: Sparkling water with lemon is refreshing. These pairings enhance the scallops and make your meal shine! To store leftover scallops, first, let them cool down. Place them in an airtight container. Make sure to cover them tightly. This keeps moisture out and helps preserve flavor. Store the container in the fridge. Scallops stored this way will stay fresh for up to two days. When you are ready to reheat the scallops, do it slowly. You can use a skillet on low heat. Add a little butter or oil to keep them moist. Heat them for about three to five minutes, flipping gently. This way, they won’t become rubbery. You can also use the microwave, but be careful. Heat for short bursts, checking often. Fresh scallops can last in the fridge for one to two days. If you want to keep them longer, freeze them. Wrap scallops tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When ready to use, thaw them in the fridge overnight before cooking. You can tell scallops are done when they turn opaque. They should be a nice, white color. Press them gently with a fork. They should feel firm but still tender. If they feel too soft, they need more time. Cooking them for about 2-3 minutes on each side usually works well. Yes, you can use frozen scallops. Just make sure to thaw them first. Place the scallops in the fridge overnight or run them under cold water. Pat them dry well before cooking. This helps them sear better and taste great. Lemon Garlic Butter Scallops go well with many sides. Try serving them with: - Fresh green salad - Garlic bread - Steamed vegetables - Creamy risotto - Pasta with lemon sauce These sides will complement the scallops and make a delicious meal. This blog post covered how to prepare and cook scallops. We discussed the right ingredients and how to customize flavors. You learned to cook scallops perfectly and make a tasty sauce. I shared tips for searing and ways to serve your dish well. Remember to store any leftovers properly, and explore variations to suit your taste. Enjoy these delightful scallops at your next meal, and impress those around you. Cook with confidence and savor each bite!

Lemon Garlic Butter Scallops

Delight in the flavors of Zesty Lemon Garlic Butter Scallops with our easy recipe! In just 15 minutes, you can impress your guests with perfectly seared scallops coated in a rich garlic lemon butter sauce. This dish is not only quick to make but also full of fresh, vibrant flavors. Ready to elevate your dinner routine? Click through to explore the full recipe and make this stunning meal tonight!
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Ingredients
  

1 pound fresh sea scallops, thoroughly patted dry with paper towels

4 tablespoons unsalted butter

3 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

Zest and juice of 1 large lemon

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

Sea salt and freshly cracked black pepper to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

Begin by heating a large skillet over medium-high heat. Add 2 tablespoons of olive oil along with 2 tablespoons of butter, allowing them to melt together until the mixture is hot and shimmering.

    Once hot, carefully arrange the scallops in a single layer in the skillet, ensuring that each scallop has room around it. This helps achieve a perfect sear.

      Sear the scallops without moving them for about 2-3 minutes until they form a beautiful golden crust on one side. If the skillet becomes too crowded, sear the scallops in batches to ensure an even cook.

        When ready, gently flip the scallops with tongs and cook for an additional 2 minutes, or until they appear just opaque throughout. After cooking, remove the scallops from the skillet and place them on a plate.

          In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter, along with the minced garlic and thyme. Sauté the mixture for about 1 minute until the garlic becomes fragrant, being careful not to let it burn.

            Stir in the lemon zest and juice, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the sauce to simmer for 1-2 minutes until it slightly thickens.

              Once the sauce is ready, season it with sea salt and freshly cracked black pepper. Return the scallops to the skillet, gently tossing them in the garlic lemon butter sauce to coat.

                Remove the skillet from the heat and serve the scallops immediately, garnished with the finely chopped fresh parsley for a pop of color.

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

                    - Presentation Tips: Arrange the scallops neatly on a white serving plate to highlight their golden crust. Drizzle additional lemon butter sauce over the scallops for added flavor and visual appeal. Finish the plate with lemon wedges and sprigs of fresh thyme for an elegant and inviting touch.