Pan Seared Scallops with Lemon Garlic Butter

Pan Seared Scallops with Lemon Garlic Butter

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 comes 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. In 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.

Try This Recipe with Sizzlefish Wild Atlantic Sea Scallops

Scallops are a great choice for a quick and sophisticated seafood dish like pan-seared scallops in lemon garlic butter. In a dish like this, the quality and texture of the scallops are important. Scallops should be firm in texture and slightly sweet in taste. In addition to that, they should be of uniform size to ensure that they cook consistently and have a golden brown crust on the outside and juicy and tender flesh inside. When prepared correctly, scallops have a mild taste that allows the flavors of other ingredients in the dish to shine.

At Sizzlefish, Wild Atlantic Sea Scallops are harvested off the coast of Nantucket Island, MA. They are dry-packed scallops, meaning they are frozen without soaking in water or preservatives. This process means that the scallops will have a natural sweetness and will have a great crust when pan-seared. They are ready to cook after thawing and can be used to make a restaurant-quality dish at home with minimal effort.

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 it 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.