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If you’re craving a dish that feels upscale yet comes together with surprising ease, the Seared Scallops with Garlic Butter and Lemon Parsley Sauce Recipe is your new best friend. Imagine perfectly caramelized scallops with a tender, springy center, bathed in a luxuriously silky garlic butter sauce that’s brightened with fresh lemon and fragrant parsley. This recipe not only delivers on flavor but is a celebration of simple, fresh ingredients that make every bite unforgettable.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in creating the multilayered flavors and textures of this dish. From the fresh scallops to the punch of garlic and the brightness of lemon and parsley, every element is essential.
- 1 1/2 pound large, dry sea scallops: The star of the show, dry scallops sear best for that gorgeous crust.
- 1/2 teaspoon coarse sea salt or kosher salt: Use freshly cracked for balanced seasoning that enhances natural sweetness.
- 1/2 teaspoon freshly cracked black pepper: Adds a subtle heat that complements the richness.
- Sprinkle of paprika (optional): A touch of smokiness and color, if you’re feeling adventurous.
- 3 tablespoons high heat oil: Choose avocado, grapeseed, or another high smoke point oil to get that perfect sear.
- Unsalted butter: 1 tablespoon (chopped into 4 pieces) + 3 tablespoons (chopped into 3 pieces), for richness and that heavenly garlic butter sauce.
- 3 cloves garlic, minced: Infuses the sauce with a deeply aromatic hit without overpowering.
- Pinch of red pepper flakes, pepper, and salt: To give the sauce a subtle kick and added dimension.
- 1 tablespoon lemon juice: Freshly squeezed to lift and brighten the buttery sauce.
- 1 tablespoon fresh flat-leaf parsley, minced: For a burst of herbal freshness and vibrant color.
How to Make Seared Scallops with Garlic Butter and Lemon Parsley Sauce Recipe
Step 1: Prepping the Scallops
Start by removing the side muscle from each scallop if it has one – this little flap can be tough and chewy, so gently pull it off. Then, give the scallops a very thorough drying with paper towels; moisture is the enemy of a good sear. Season the top sides of the scallops generously with half the salt and pepper and sprinkle paprika if you’re using it. This sets the stage for building that irresistible golden crust.
Step 2: Heating the Pan
Use a large, heavy-bottom skillet—preferably stainless steel or cast iron—preheated over high heat. Add your high heat oil and swirl it around until it’s rippling and just starting to smoke. This intense heat is exactly what creates that signature sear in the Seared Scallops with Garlic Butter and Lemon Parsley Sauce Recipe.
Step 3: Searing the Scallops
Place half of your seasoned scallops in the pan with the seasoned side down, spacing them apart so they don’t touch. Let them cook undisturbed for about 3 minutes until they develop a gorgeous golden brown crust. While they’re cooking, season the tops with the remaining salt and pepper and optional paprika. Turn gently with tongs, adding two pieces of unsalted butter. Cook for another 1-2 minutes until scallops are just opaque and springy. Remember, undercook slightly, as residual heat finishes the job.
Step 4: Second Batch and Sauce Prep
Transfer the cooked scallops to a plate, gathering any buttery juices. Clean your pan and repeat the searing process with the remaining scallops. After you’ve finished searing, reduce heat to medium-low, add the butter, then the minced garlic, red pepper flakes, salt, and pepper. Stir and sauté until just fragrant, about 30 seconds, letting those delicious browned bits lift from your pan for extra flavor.
Step 5: Finishing the Garlic Butter and Lemon Parsley Sauce
Add the freshly squeezed lemon juice and minced parsley to the pan, stirring everything together to make your sauce shine. Taste and tweak with more lemon, salt, or pepper if you feel it needs a little something extra. This zesty, buttery sauce pulls together the whole dish perfectly.
Step 6: Serving the Seared Scallops with Garlic Butter and Lemon Parsley Sauce Recipe
Drizzle the warm garlic butter and lemon parsley sauce generously over the scallops and serve immediately to enjoy the full spectrum of textures and flavors in this irresistible recipe.
How to Serve Seared Scallops with Garlic Butter and Lemon Parsley Sauce Recipe
Garnishes
For a final touch, a sprinkle of chopped parsley or microgreens adds a fresh burst of color and herbal brightness. A few thin lemon slices or zest spirals can enhance the citrus aroma and boost presentation, making your plate look as fabulous as it tastes.
Side Dishes
These scallops pair beautifully with light, vibrant sides like garlic mashed potatoes, creamy risotto, or a simple arugula salad tossed with lemon vinaigrette. Steamed asparagus or roasted baby carrots also complement the richness without overpowering.
Creative Ways to Present
Try serving the scallops atop a bed of wilted spinach or alongside a swirl of vibrant beet puree for a restaurant-worthy presentation. For a casual twist, pile them on toasted baguette slices for scallop bruschetta that wows guests. The sauce makes a perfect dip too!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the scallops in an airtight container and refrigerate within two hours of cooking. They’re best eaten within 2 days to preserve their delicate texture and flavor.
Freezing
While you can freeze cooked scallops, the texture may become a bit rubbery upon thawing, so it’s not ideal. If you must, freeze immediately after cooking, wrapped tightly in plastic wrap and placed inside a freezer-safe container or bag, and aim to consume within one month.
Reheating
To gently reheat, warm the scallops in a pan over low heat with a small spoonful of butter or sauce, just until heated through. Avoid microwaving, as it tends to toughen them. The garlic butter and lemon parsley sauce can also be warmed separately and poured over the scallops after reheating.
FAQs
What type of scallops are best for this recipe?
Dry sea scallops are the best because they sear nicely and develop that beautiful crust without releasing too much water. Avoid wet scallops, which are treated with water and can become soggy during cooking.
Can I use extra virgin olive oil for searing?
It’s best to avoid extra virgin olive oil for searing scallops because its low smoke point can cause burning and bitter flavors. Use a neutral oil with a high smoke point like avocado or grapeseed oil instead.
How do I know when scallops are perfectly cooked?
Perfect scallops have a golden crust on the outside and are just opaque in the center, with a slightly firm, springy texture. Overcooking makes them tough and rubbery, so keep a close eye during the last minute of cooking.
Can I make the garlic butter and lemon parsley sauce ahead of time?
While you can prepare the sauce components in advance, it’s best to make the sauce fresh in the pan just before serving to keep the garlic bright and the butter velvety fresh.
What can I substitute for parsley if I don’t have any?
If you don’t have flat-leaf parsley, fresh cilantro or chives can be nice alternatives that add a fresh herbal note, although the flavor profile will be slightly different.
Final Thoughts
I can’t recommend the Seared Scallops with Garlic Butter and Lemon Parsley Sauce Recipe enough. It’s one of those dishes that feels effortlessly elegant yet is perfectly suited for a relaxed weeknight or a special occasion. Once you master the simple steps, you’ll have a go-to recipe that never fails to impress your family or guests with rich flavor and stunning presentation. Give it a try and enjoy every luscious bite!
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Seared Scallops with Garlic Butter and Lemon Parsley Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Seared Scallops recipe features tender, large sea scallops perfectly pan-seared to a golden brown crust with a luscious garlic butter sauce. Ready in just 25 minutes, this elegant seafood dish is simple to make yet impressively delicious, perfect for a quick weeknight dinner or special occasion. The scallops are seasoned, cooked in high heat oil with butter for richness, and finished with a bright lemon and parsley garlic butter sauce that enhances their natural sweetness.
Ingredients
Scallops
- 1 1/2 pound large, dry sea scallops (about 24)
- 1/2 teaspoon coarse sea salt or kosher salt (freshly cracked preferred)
- 1/2 teaspoon freshly cracked black pepper
- Sprinkle of paprika (optional)
- 3 tablespoons high heat oil (avocado, grapeseed, canola, peanut, vegetable, or LIGHT olive oil – DO NOT EVOO), divided
- 1 tablespoon unsalted butter, chopped into 4 pieces
Garlic Butter Sauce
- 3 tablespoons unsalted butter, chopped into 3 pieces
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon lemon juice (freshly squeezed preferred)
- 1 tablespoon fresh flat-leaf parsley, minced
Instructions
- Remove Side Muscle: Pinch the small, tough flap on the side of each scallop and gently pull it away to remove. Not all scallops have this; removing it ensures tenderness.
- Prep Scallops: Pat scallops very dry on both sides with paper towels. Season the top sides with half the salt and pepper, then sprinkle with paprika if using.
- Heat Pan: Heat a large heavy-bottom skillet (stainless steel or cast iron) over high heat. Once hot, add half the oil and swirl to coat. Heat until rippling and nearly smoking.
- Sear First Side: Place half the scallops in the pan, seasoned side down, spaced apart so they don’t touch. Sear until golden brown, about 3 minutes. While searing, season the top sides with half of the remaining salt and pepper and optional paprika.
- Sear Second Side: Using tongs, gently turn each scallop and add 1/2 tablespoon butter (2 pieces). If scallops stick, continue to cook until they release easily. Cook 1-2 minutes more, until scallops have a golden crust and are just opaque on the sides. They should feel slightly firm but springy, not mushy or tough.
- Repeat: Transfer scallops to a plate with juices. Clean the pan, add remaining oil, and repeat the searing process with the second batch of scallops.
- Prepare Garlic Butter Sauce: Reduce heat to medium-low and add the butter to the pan. Once melted, add minced garlic, red pepper flakes, salt, and pepper. Sauté about 30 seconds until fragrant, scraping up any browned bits from the pan bottom.
- Finish Sauce: Stir in lemon juice and parsley. Taste and adjust seasoning with more lemon, salt, or pepper as desired.
- Serve: Drizzle the garlic butter sauce over the seared scallops and serve immediately for best flavor and texture.
Notes
- Patting scallops very dry is key to achieving a perfect sear and crust.
- Use a high smoke point oil like avocado or grapeseed to prevent burning at high heat.
- Do not overcook scallops – they cook quickly and become rubbery if toughened.
- Removing the side muscle improves texture but some scallops may not have one.
- The garlic butter sauce can be adjusted with more lemon or herbs according to taste.
- Serve immediately to enjoy scallops at their best texture and flavor.
