Pan-Seared Scallops with Garlic and Lemon-Butter Sauce

One of the easiest types of seafood to prepare is scallops. There’s no reason to be afraid. I assure you that preparing scallops is simple. Scallops are actually one of the simplest and quickest dinners to prepare with a few helpful tips. This succulent, buttery mollusk has a delicate, sweet flavor that appeals to almost everyone. They are ideal for a romantic dinner for two or for entertaining guests at a dinner party. Butter and garlic sautéed scallops will melt in your lips. It has a wonderful kick from the lemon juice. Since it only takes 10 minutes to prepare these scallops from start to finish, you should have your side dishes ready.

What are scallops?

The term “scallops” refers to a number of species of marine bivalve mollusks that belong to the Pectinidae taxonomic family. But occasionally, species in other closely related groups of the superfamily Pectinoidea—which also contains thorny oysters—are given the common name “scallop.” Source : Wikipedia

 

Ingredients for Scallops:

1. 1/fourth cup unsalted butter
2. One pound of scallops
3. black pepper and kosher salt
   
   

Related to the lemon butter sauce

1. Unsalted butter, two teaspoons
2. 2 minced garlic cloves
3. lemon juice from one
4. black pepper and kosher salt
5. 2 teaspoons of freshly chopped parsley    
   
   

How to cook Scallops:

• STEP 1: Use medium-high heat for melting 1 tablespoon of butter.
• STEP 2: Remove the scallops’ little side muscle, give them a cold-water rinse, and then give them a good, thorough pat dry.
• STEP 3: To taste, sprinkle salt and pepper on the scallops. Working in batches, add the scallops to the skillet in a single layer and cook, turning once, for 1–2 minutes each side, or until golden brown and transparent in the center.
• STEP 4: Keep heated and set aside.
• STEP 5: Melt 2 tablespoons of butter in a skillet to create the lemon butter sauce.
• STEP 6: Add the garlic and simmer, stirring often, for approximately a minute, until fragrant.
• STEP 7: Add the lemon juice and season to taste with salt and pepper.
• STEP 8: Scallops should be served right away with a lemon butter sauce and optional parsley garnish.
  
  
  

Recipe Tips

The best oil for cooking scallops:

A high smoke point, light, neutral oil. Choose vegetable oil, canola oil, or grapeseed oil instead.

Notes:

1. To make them as dry as you can, pat them with a paper towel. Scallops that are damp won’t brown or sear in the pan.
2. Give the scallops a little coating of flour on both sides for an added measure of safety.
3. Season the scallops with a lot of salt and pepper.
4. A hot pan combined with dry, floured scallops ensures a stunning, golden brown sear.
5. Even though scallops already have a fantastic flavor, finishing the cooking process with a little butter, garlic, and fresh herbs elevates them to restaurant-quality status.
6. It’s okay if you don’t want to use the flour.
7. The night before you intend to cook them, put them in the refrigerator to thaw. This should be the simplest and safest method.
   
   

Cooking period:

I believe the suggested cooking time of two to three minutes per side is a decent average, but you will need to change it according to the size of your scallops. If this is your first time, I’d suggest making a small test batch before serving it to visitors.

Try these Pairings for side dishes with scallops:

Rice:

The natural tastes of brown and jasmine rice work well as a bed for seared scallops by incorporating the tastes from the oil and letting the shellfish create its own flavor.

Pasta:

A pasta side dish will go great with your meal. Use any kind of pasta as a bed for your scallops.

Potatoes:

Potatoes add variety of color, flavor, and texture combinations.

Greens and Veges:

Add any kind of leafy greens, lettuce, cabbage, and cruciferous vegetables like broccoli and cauliflower. How I see it, there’s always new salad recipes that match well with each season.

Check out the recipe card below!

Do you know about these facts about Scallops

What flavor does a sea scallop have?

Scallops have a delicate texture and a buttery, briny flavor. Without tasting fishy, they have a maritime flavor. Be ready for a wonderful dinner since the seasoning you use while cooking this shellfish will meld with it.

What distinguishes sea scallops from scallops?

When compared to bay scallops, sea scallops can grow up to three times larger, with some species reaching a diameter of two inches. They are not quite as soft as bay scallops and have a chewier texture.

Why are scallops soaked in milk?

By soaking them into milk, They will become more delicate and their fishy flavor and smell won’t be as pout there. Additionally, adding sand particles may be helpful.

How long do you cook scallops for?

approximately 10 minutes with the ideal texture.

Should scallops be rinsed before cooking?

After being shucked, a scallop only needs a thorough rinse in cool water.

How do you determine if scallops are cooked through?

When a scallop is opaque in the center and golden brown on the exterior, it is finished. They should be easy to cut through and chew through, yet firm but buttery.

Which pan type is ideal for searing scallops?

Use a skillet with a heavy bottom, preferably one made of cast iron.

Are scallops healthy to eat?

Omega-3 fatty acids, which are good fats that can regulate your cholesterol levels and lower your risk of heart disease, are abundant in scallops. Scallops have a high magnesium concentration, which may benefit heart health as well.

Can undercooked scallops make you sick?

Eating seafood that is uncooked or undercooked, particularly clams, mollusks, oysters, and scallops, might be risky. These types of seafood may include bacteria that are consumed from their environment.

Can frozen scallops be cooked without thawing first?

You shouldn’t be concerned. Frozen seafood can be prepared. It might be more practical to buy seafood frozen rather than fresh. If you want the flavor and texture of fresh seafood to remain intact, prepare it within 48 hours.

Can scallops be seared without using oil?

Aluminum foil should be used to line the bottom of a shallow baking pan. Apply a non-fat cooking spray on the foil. The scallops should be added to the pan in a single, orderly layer.