Garlic Butter Pan Seared Scallops
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I love making Garlic Butter Pan Seared Scallops for a quick yet exquisite dinner. The way the buttery sauce soaks into the delicate scallops is simply divine. Using high-quality scallops makes all the difference, and searing them to achieve a perfect golden crust is easier than you'd think! This recipe brings out the flavor of the scallops without overwhelming them, allowing a hint of garlic and parsley to shine through. It’s an impressive dish that I often serve for special occasions or a cozy night in.
When I first made these Garlic Butter Pan Seared Scallops, I was amazed at how quickly they came together. I remember getting my pan incredibly hot before adding the scallops, which ensured a beautiful sear. I recommend patting the scallops dry with a paper towel to avoid excess moisture, which can prevent that lovely crust from forming.
This dish is always a crowd-pleaser! I often pair it with a simple salad or some roasted vegetables to keep things light. The key is to serve the scallops immediately to enjoy their tender, buttery texture at its best.
Why You'll Love This Recipe
- Rich garlic flavor complemented by creamy butter
- Perfectly seared edges create a delightful texture
- Mouthwatering dish ready in just 20 minutes
Choosing the Right Scallops
When selecting scallops, freshness is key. Look for dry scallops that have a slightly sweet aroma and a firm texture. Avoid wet scallops, which are treated with preservatives, as they can negatively impact the searing process, causing the scallops to release excess moisture. Also, consider the size—U10 scallops (per pound) are typically the best choice for this recipe, as their size ensures a good sear and proper cooking time.
If you're in a pinch and can't find fresh scallops, frozen scallops are a suitable alternative. Be sure to thaw them in the refrigerator overnight and thoroughly pat them dry to avoid excessive moisture in the pan, which could lead to steaming rather than searing. Taking these steps will guarantee that you still achieve that beautiful golden crust.
Perfecting the Searing Technique
To get those beautifully golden edges on your scallops, make sure your skillet is preheated adequately. The oil should shimmer but not smoke—this indicates that the pan is hot enough to create a perfect sear. Avoid overcrowding the pan; give each scallop ample space to form a crust. If necessary, sear in batches to maintain high heat.
When flipping the scallops, use a gentle touch and a thin spatula. Give them a moment to naturally release from the pan before attempting to flip. If they stick, they likely need a bit more time to develop that crust. The goal is to aim for a rich golden-brown color, which not only adds flavor but also enhances the dish's visual appeal.
Serving Suggestions and Variations
This dish pairs beautifully with a light arugula salad or over a bed of creamy risotto, allowing the rich buttery sauce to complement the grains. For a refreshing touch, consider adding a squeeze of fresh lemon juice right before serving. The acidity cuts through the richness, balancing the flavors wonderfully.
For a flavorful twist, you can add a splash of white wine to deglaze the pan after removing the scallops. This will enhance the sauce and add depth to the dish. Alternatively, if you're looking for a little heat, a pinch of red pepper flakes can be mixed in along with the garlic for a spicy kick. Feel free to customize according to your preferences!
Ingredients
Ingredients
Garlic Butter Pan Seared Scallops Ingredients
- 1 pound of scallops
- 3 tablespoons of unsalted butter
- 3 cloves of garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- 1 tablespoon of olive oil
Instructions
Instructions
Prepare the Scallops
Pat the scallops dry with a paper towel and season them with salt and pepper on both sides.
Heat the Pan
In a skillet, heat the olive oil over high heat until shimmering. This will ensure a good sear.
Sear the Scallops
Add the scallops to the pan in a single layer, making sure not to overcrowd. Sear for about 2-3 minutes without moving them.
Add Garlic and Butter
Flip the scallops and add the butter and garlic to the pan. Cook for an additional 2-3 minutes until the garlic is fragrant and the scallops are opaque.
Finish and Serve
Remove the scallops from the pan and garnish with fresh parsley. Serve immediately with the buttery sauce drizzled on top.
Pro Tips
- For the best results, make sure your scallops are thoroughly dried and your pan is incredibly hot to achieve a perfect sear. Don't overcook the scallops
- they only need a few minutes on each side.
Troubleshooting
If your scallops are not browning well, you might not be using enough heat or are overcrowding the pan. Remember to allow plenty of space between scallops. Additionally, if they are still glistening with moisture, they will not sear properly, so ensure they're patted dry thoroughly before they hit the pan.
In the case the garlic starts to brown too quickly, remove it from the pan after it becomes fragrant and before adding the scallops. This prevents burnt garlic from overpowering the dish, allowing the natural sweetness of the scallops to shine through.
Make-Ahead Tips
While scallops are best cooked fresh, you can prepare the garlic butter sauce in advance. Sauté the minced garlic in butter, then store it in the refrigerator for up to three days. When you’re ready to serve, simply reheat it gently and prepare the scallops as directed. This will save you time during busy weeknights or when entertaining guests.
For meal prep, consider portioning out the scallops and marinating them in olive oil, salt, and pepper for up to an hour before cooking. This can enhance the flavor and make your cooking process quicker when you're ready to eat.
Storage and Reheating
Leftover scallops can be stored in an airtight container in the refrigerator for up to two days. However, be aware that reheating can make them rubbery if not done carefully. To reheat, do so gently on low heat in a skillet with a drizzle of olive oil until warmed through, just a few minutes.
For a quick leftover dish, chop the scallops and toss them into a pasta or grain salad for a delightful lunch. The garlic butter sauce can double as a dressing to bring all the flavors together, making it a quick and enjoyable meal.
Questions About Recipes
→ Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely and pat them dry before cooking.
→ What should I serve with scallops?
These scallops pair beautifully with a light salad, pasta, or roasted vegetables.
→ How do I know when the scallops are cooked?
Scallops are perfectly cooked when they are opaque and have a slight golden crust.
→ Can I add more flavor to the butter sauce?
Absolutely! You can incorporate lemon juice, white wine, or herbs to enhance the sauce.
Garlic Butter Pan Seared Scallops
I love making Garlic Butter Pan Seared Scallops for a quick yet exquisite dinner. The way the buttery sauce soaks into the delicate scallops is simply divine. Using high-quality scallops makes all the difference, and searing them to achieve a perfect golden crust is easier than you'd think! This recipe brings out the flavor of the scallops without overwhelming them, allowing a hint of garlic and parsley to shine through. It’s an impressive dish that I often serve for special occasions or a cozy night in.
What You'll Need
Garlic Butter Pan Seared Scallops Ingredients
- 1 pound of scallops
- 3 tablespoons of unsalted butter
- 3 cloves of garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- 1 tablespoon of olive oil
How-To Steps
Pat the scallops dry with a paper towel and season them with salt and pepper on both sides.
In a skillet, heat the olive oil over high heat until shimmering. This will ensure a good sear.
Add the scallops to the pan in a single layer, making sure not to overcrowd. Sear for about 2-3 minutes without moving them.
Flip the scallops and add the butter and garlic to the pan. Cook for an additional 2-3 minutes until the garlic is fragrant and the scallops are opaque.
Remove the scallops from the pan and garnish with fresh parsley. Serve immediately with the buttery sauce drizzled on top.
Extra Tips
- For the best results, make sure your scallops are thoroughly dried and your pan is incredibly hot to achieve a perfect sear. Don't overcook the scallops
- they only need a few minutes on each side.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 300mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 22g