This quick and easy Pan Seared Scallops with Lemon Garlic Butter recipe is a restaurant worthy meal that will wow your guests at home. Scallops are a delicious meal that come together in about 10 minutes so you spend less time in the kitchen and more time enjoying your friends.
Sea scallops are the ultimate in healthy indulgence and this recipe is perfect for highlighting just that. Imagine this, sweet scallops with a caramelized crust coated in a lusciously rich lemon garlic butter sauce. Yeah, our mouths are watering too. We served it here with an al dente spaghetti that perfectly complements the tender scallops in this velvety butter sauce.
Here at Sizzlefish, our scallops are harvested off the coast of Nantucket Island, MA. We dry pack these scallops, meaning they are shucked and then frozen without soaking in water or preservative solutions before freezing. This ensures that you are getting a sweet natural scallop that caramelizes beautifully due to the fact that it’s not holding on to added water.
How Do I Prepare Scallops?
Scallops don’t have to be scary. If fact, they are really easy to prepare as long as you follow a few steps to get that beautifully browned sear. While our sea scallops are dry packed, you will notice that they have a milky watery liquid when they are thawed. This is a completely natural enzyme from the shucking process. To get that golden brown caramelization, just make sure you thoroughly dry the sea scallops and then give them a light dusting of flour before sauteing them.
Helpful Tips for Cooking the Perfect Sea Scallops:
- Thaw your sea scallops overnight in the refrigerator.
- Make sure the scallops are completely dry before cooking.
- Lightly dust the scallops with flour or cornstarch.
- Make sure you use a large pan and heat to medium heat to get a good sear on the scallops.
- Watch the scallops since they cook quickly and will become tough if overcooked.
- Don’t move or turn the scallops until the first side is golden brown.
Pan Seared Scallops with Lemon Garlic Butter
Preparation time: 10 minutes
Cook time: 5 minutes
Yield: 3 servings
- 12 Large Sea Scallops
- 2 tsp All-Purpose Flour or Cornstarch
- Freshly Ground Black Pepper
- 2 TBSP Olive Oil
- 1 TBSP Butter
- 2 Minced Garlic Clove
- 1 Lemon
- ¼ cup Chardonnay or Other Dry White Wine
- 1/2 cup Chopped Fresh Parsley
- Using paper towels, pat the scallops dry. Sprinkle the scallops with salt and pepper on both sides. Evenly and thoroughly dust the scallops with cornstarch.
- Heat a large skillet over medium-high heat. Add the oil to the pan and allow to heat up. When the oil is hot, place the scallops in the pan. Cook about 2 minutes or until browned. Make sure you don’t move until they are browned on the first side.
- Once browned, flip the scallops. If they stick to the pan, just wait a few more seconds then try again, gently wiggling them side to side to help release them. Allow the scallops to cook 3 minutes.
- Next add the butter and garlic to the pan, swirling to melt the butter. Pour the wine into the scallop pan and cook for 1 minute. Squeeze the juice of half a lemon into the pan and sprinkle with freshly chopped parsley.
- Serve over al dente pasta.
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