How To Cook Scallops Recipe
I absolutely love this scallops recipe because it’s so quick and easy to make, yet it feels super fancy with the perfect sear and that dreamy lemon-garlic butter sauce. Plus, it’s a great way to impress my friends with minimal effort and maximum deliciousness!
My passion for cooking scallops stems from their scrumptiousness. They are so tasty and so easy to prepare, and they have an impressive nutritional profile, too.
One pound of large sea scallops, when you season them right with salt and fresh black pepper, might just constitute the perfect protein. My go-to method for cooking scallops is searing.
I do it over medium-high heat, using olive oil and unsalted butter, with just a hint of garlic and a squirt of lemon juice for brightness. If I feel like making the dish just a tad fancier, I’ll chop some parsley and use it as a garnish.
Ingredients
Ocean scallops: They’re high in lean protein, low in fat, and have a delicious flavor.
Olive oil is a heart-healthy fat that provides a subtle, fruity depth.
Antioxidants abound in garlic, which also provides a delightful, savory kick.
Lemon Juice: A superb source of vitamin C, it contributes a bright, citrusy flavor.
Parsley: Offers essential vitamins and minerals and delivers a fresh, herbaceous finish.
Ingredient Quantities
- 1 pound large sea scallops
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- Chopped fresh parsley (for garnish, optional)
Instructions
1. The scallops should be rinsed in cold water and then patted dry with paper towels. Care should be taken to make them completely dry, as this helps in achieving a good sear.
2. Both sides of the scallops should be seasoned with salt and freshly ground black pepper.
3. In a large skillet, heat the olive oil over medium-high heat until it is hot but not smoking.
4. Add the scallops to the skillet in a single layer, leaving space between them, and cook for about 2-3 minutes, without moving, until a golden-brown crust forms.
5. Turn the scallops and put 2 tablespoons of unsalted butter and the minced garlic into the skillet.
6. For another 1-2 minutes, cook the scallops, basting them now and then with the melted butter, until cooked through and opaque.
7. Place the scallops directly onto a serving plate after removing them from the skillet.
8. Remove the skillet from the heat, and add the juice of the lemon, stirring it together with the butter and garlic until well blended.
9. Spoon the lemon-garlic butter sauce over the scallops.
10. If desired, you can garnish with chopped fresh parsley, and you serve immediately.
Equipment Needed
1. Paper towels
2. Large skillet
3. Tongs
4. Knife
5. Cutting board
6. Measuring spoons
7. Citrus juicer or reamer (optional)
8. Spoon for basting
9. Serving plate
FAQ
- What type of scallops should I use for this recipe?Employ large sea scallops, which will sear beautifully and have a sweet, tender interior.
- How do I prepare the scallops before cooking?Ensure a nice sear on the scallops by patting them dry with paper towels and then seasoning them generously with salt and freshly ground black pepper.
- What is the best pan for searing scallops?The best way to achieve a golden crust is to use a heavy-bottom skillet or a cast-iron pan.
- How can I tell when the scallops are cooked?When they are golden brown on the outside and slightly translucent in the center, scallops are done, which typically takes about 1-2 minutes per side.
- Can I make this recipe without butter?If you would like a version of this recipe that is free of dairy, use extra olive oil in place of the butter.
- How should I serve the scallops?Serve them right away with a drizzle of the lemon garlic sauce and a sprinkle of fresh parsley for garnish.
Substitutions and Variations
The olive oil can be exchanged for either avocado oil or grapeseed oil, which are both neutral in flavor.
Use clarified butter or ghee instead of unsalted butter for a more intense flavor.
If you cannot obtain fresh garlic, use 1/4 teaspoon of garlic powder.
Substitutes for lemon juice that provide a similar acidity include:
– lime juice
– white wine vinegar
Pro Tips
1. Dry Scallops Thoroughly: Patting the scallops completely dry before cooking is crucial for achieving a perfect sear. Any moisture will cause them to steam rather than sear.
2. Use a Hot Pan: Make sure the olive oil is hot before adding the scallops. A properly heated pan ensures a golden crust forms quickly, locking in the moisture.
3. Do Not Overcrowd the Pan: Leave space between the scallops while cooking. Overcrowding can lower the pan’s temperature, making it difficult to get a good sear.
4. Timing is Key: Keep a close eye on the cooking time. Overcooked scallops can become rubbery. Once they are opaque and have a slight spring when pressed, they are done.
5. Flavor Enhancement: Add a pinch of zest from the lemon to the sauce for an extra burst of citrus flavor, enhancing the overall dish without overpowering the delicate taste of the scallops.
How To Cook Scallops Recipe
My favorite How To Cook Scallops Recipe
Equipment Needed:
1. Paper towels
2. Large skillet
3. Tongs
4. Knife
5. Cutting board
6. Measuring spoons
7. Citrus juicer or reamer (optional)
8. Spoon for basting
9. Serving plate
Ingredients:
- 1 pound large sea scallops
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- Chopped fresh parsley (for garnish, optional)
Instructions:
1. The scallops should be rinsed in cold water and then patted dry with paper towels. Care should be taken to make them completely dry, as this helps in achieving a good sear.
2. Both sides of the scallops should be seasoned with salt and freshly ground black pepper.
3. In a large skillet, heat the olive oil over medium-high heat until it is hot but not smoking.
4. Add the scallops to the skillet in a single layer, leaving space between them, and cook for about 2-3 minutes, without moving, until a golden-brown crust forms.
5. Turn the scallops and put 2 tablespoons of unsalted butter and the minced garlic into the skillet.
6. For another 1-2 minutes, cook the scallops, basting them now and then with the melted butter, until cooked through and opaque.
7. Place the scallops directly onto a serving plate after removing them from the skillet.
8. Remove the skillet from the heat, and add the juice of the lemon, stirring it together with the butter and garlic until well blended.
9. Spoon the lemon-garlic butter sauce over the scallops.
10. If desired, you can garnish with chopped fresh parsley, and you serve immediately.