Imagine creating a restaurant-worthy dish in the comfort of your own kitchen that will have your guests swooning with every bite. These Seared Scallops in Garlic Butter are not just a meal; they're a culinary experience that transforms simple ingredients into a gourmet masterpiece. With a golden, crispy exterior and a tender, melt-in-your-mouth center, these scallops are about to become your new favorite showstopping seafood recipe that looks and tastes like it was prepared by a professional chef.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 12 sea scallops
- 4 tablespoons butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- 1 lemon, for garnish
Instructions
- Begin by preparing your ingredients. Rinse the sea scallops under cold water and pat them dry with paper towels. Ensure they are completely dry to achieve a nice sear.
- Season the scallops generously with salt and pepper on both sides. This will enhance their natural flavors during cooking.
- In a large skillet, heat 2 tablespoons of butter over medium-high heat. Allow the butter to melt and become bubbly, but do not let it brown.
- Once the butter is hot, carefully place the scallops in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches if your skillet is small.
- Cook the scallops for about 2-3 minutes on one side without moving them. This will help develop a nice golden crust.
- After 2-3 minutes, gently flip the scallops using tongs or a spatula. Cook for another 2-3 minutes on the other side until they are opaque and firm to the touch.
- While the scallops are cooking, add the minced garlic to the skillet. Stir gently to combine with the butter and scallops, cooking for an additional 1-2 minutes until the garlic is fragrant but not burnt.
- Once the scallops are cooked through, remove them from the skillet and place them on a serving plate.
- Reduce the heat to low and add the remaining 2 tablespoons of butter to the skillet, stirring until melted and combined with the garlic.
- Drizzle the garlic butter over the scallops and garnish with chopped fresh parsley. Optionally, serve with lemon wedges on the side for an extra burst of flavor.
- Enjoy your delicious seared scallops in garlic butter, paired with a side of your choice or a fresh salad!
Tips
- Dryness is Key: The secret to a perfect sear is ensuring your scallops are completely dry. Use paper towels to remove all moisture, which prevents steaming and promotes beautiful caramelization.
- High Heat, Quick Cooking: Use a heavy-bottomed skillet and cook at medium-high heat. The goal is a quick sear that creates a golden crust without overcooking the delicate scallops.
- Don't Overcrowd: Cook scallops in batches if necessary. Overcrowding the pan will lower the temperature and cause the scallops to steam instead of sear.
- Minimal Movement: Once the scallops hit the pan, resist the urge to move them. Let them develop that beautiful golden crust for 2-3 minutes before flipping.
- Butter Temperature: Watch your butter carefully. It should be bubbling but not browning. If it starts to brown, lower the heat slightly.
- Timing is Crucial: Scallops cook quickly. Overcooking by just a minute can turn them from tender to rubbery, so stay attentive during cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 32g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 90mg
