GARLIC LEMON BUTTER SCALLOPS
Garlic Lemon Butter Scallops is an elegant yet incredibly simple dish that bursts with flavour. The scallops are seared to golden perfection, creating a delicate crust while remaining juicy inside. A luscious combination of butter, garlic and fresh lemon juice enhances their natural sweetness, adding a rich and slightly tangy taste. With just a few ingredients and minimal cooking time, this dish is perfect for an impressive dinner without the hassle. These scallops make for a light yet indulgent meal, whether served over a bed of pasta, alongside roasted vegetables or paired with a fresh salad. Their buttery, garlicky aroma and melt-in-your-mouth texture make them an irresistible choice for seafood lovers. Perfect for a romantic dinner, a festive occasion or a quick gourmet meal. These scallops are bound to impress with their simplicity and refined taste.
RECIPE CATEGORY
Entrée, Dinner, Appetisers
SERVING SIZE
1
CUISINE
French, Mediterranean
PREPARATION/TECHNIQUES
Pan-Fry, 5 ingredients or less
OCCASION/HOLIDAY
Date Night, Anniversary, Valentine’s Day, Dinner Party, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Quick & Easy, Healthy, Low Carb, High Protein, Gluten-Free
DISH TYPE
Main Course, Appetiser
INGREDIENTS
There are the following ingredients for Garlic Lemon Butter Scallops:
- 80g scallops
- 1 tsp butter
- ½ tsp lemon juice
- ½ garlic clove, minced
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 100
- Protein: 14g
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 2g
- Fibre: 0g
- Sugar: 0g
- Sodium: 210mg
PREPARATION
- Pat The Scallops Dry: Use a paper towel to remove excess moisture for a better sear.
- Season The Scallops: Sprinkle salt and pepper evenly over both sides.
- Heat The Butter: Melt butter in a pan over medium-high heat until it starts to bubble.
- Sear The Scallops: Place them in the pan and cook for 1–2 minutes without moving.
- Flip And Continue Cooking: Turn the scallops over and cook for another 1–2 minutes until golden brown.
- Add Garlic And Lemon Juice: Stir in the minced garlic and lemon juice, cooking for 30 seconds until fragrant.
- Remove From Heat: Transfer the scallops to a plate and spoon the buttery sauce over them before serving.
PREP TIME
2 minutes
COOKING TIME
5 minutes
TIPS
- Use Dry Scallops: Excess moisture prevents a proper sear, so pat them dry thoroughly.
- Do Not Overcrowd The Pan: Cook in batches if necessary to maintain high heat.
- Preheat The Pan Properly: A hot pan ensures a golden crust without overcooking the inside.
- Avoid Overcooking: Scallops become rubbery if left on the heat too long; they should be opaque and slightly firm.
- Add garlic in Last: Garlic burns quickly, so stir it in after the scallops have seared.
- Use Fresh Lemon Juice: Bottled juice lacks the bright, fresh acidity needed for balance.
- Deglaze The Pan: After cooking, add a splash of white wine to the sauce for extra flavour.
- Serve Immediately: Scallops are best enjoyed fresh and warm for the best texture.
VARIATIONS
- White Wine Reduction: Add a splash of white wine while cooking the garlic for extra depth of flavour.
- Herb Butter Infusion: Mix fresh parsley, thyme or chives into the butter for an aromatic twist.
- Spicy Kick: Sprinkle red pepper flakes for a subtle heat.
- Coconut Oil Alternative: Replace butter with coconut oil for a dairy-free version.
- Garlic Parmesan Crust: Top with grated Parmesan after cooking for a cheesy finish.
- Creamy Lemon Sauce: Stir in a little heavy cream to make a richer, velvety sauce.
PREPPING AND STORAGE
- Refrigeration: Store cooked scallops in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat.
- Freezing: Raw scallops can be frozen for up to 3 months in an airtight container. Thaw in the fridge overnight before cooking.
- Make-Ahead Tip: Prep the garlic and lemon juice ahead of time for quicker assembly.