Garlic Butter Scallops Recipe
There’s something undeniably enchanting about the rich flavor and simplicity of a Garlic Butter Scallops recipe. These savory bites, cooked to perfection, offer a luxurious taste experience that is both delectable and sublime. Ideal for special occasions or an indulgent dinner, this dish is sure to impress even the most discerning palates.
As a child, my grandmother would prepare these garlic butter-infused scallops every holiday season. The aroma that filled the kitchen was magical, a beautiful prelude to the festive gathering of family and friends. She would always say, “Food is love made visible,” a sentiment that comes to life every time I recreate this dish in my own kitchen today.
Why You’ll Love This Recipe
This recipe is perfect for several reasons. First, it’s incredibly quick, taking less than 30 minutes from start to finish, making it ideal for last-minute dinner plans. Second, the combination of fresh scallops and garlic-infused butter is both timeless and unbeatable. Finally, the simplicity of the ingredients ensures that the natural flavors of the scallops shine through, offering a gourmet experience without overwhelming flavors.
Ingredients Notes
When it comes to scallops, freshness is key. Look for ones that are firm, with a slightly sweet ocean aroma. You can substitute scallops with shrimp for a variation if desired. Garlic is more potent when freshly minced, so avoid pre-minced varieties. Use unsalted butter to better control the seasoning of your dish.
Recipe Steps
Step 1
Pat the scallops dry with a paper towel to remove excess moisture and season both sides with salt and pepper.
Step 2
In a large skillet, melt butter over medium-high heat. Add the minced garlic and sautée until fragrant, about 1-2 minutes.
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Step 3
Add the scallops to the skillet, making sure not to overcrowd the pan. Cook each side for about 2-3 minutes until they are golden brown and opaque in the center.
Step 4
Remove the scallops from the skillet and transfer to a serving plate. Drizzle the remaining garlic butter over them.
Step 5
Garnish with chopped fresh parsley and a squeeze of lemon juice for added flavor before serving.
Storage Options
Leftover scallops can be stored in an airtight container in the refrigerator for up to two days. For longer storage, you can freeze them for up to one month. To reheat, allow them to thaw completely in the refrigerator, then heat in a skillet over medium heat to maintain their texture and flavor.
Variations & Substitutions
For a twist on this classic recipe, consider adding some spicy elements like red pepper flakes. If you’re looking for a gluten-free option, ensure your butter is certified gluten-free. Subbing olive oil for butter can give the scallops a different but equally delicious flavor profile.
Frequently Asked Questions
What is the best way to thaw frozen scallops?
To ensure quality and safety, thaw frozen scallops overnight in the refrigerator. If you need a quicker method, place them in a bowl filled with cold water while still in their packaging, and let them sit for about 30 minutes.
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used, but it is essential to thaw them properly. Ensure they are completely thawed and patted dry before cooking to avoid excess moisture, which can affect the texture and browning.
Why are my scallops rubbery?
Rubbery scallops are often the result of overcooking. Scallops should be cooked just until opaque and firm to the touch; this typically takes about 2-3 minutes per side, depending on their size.
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Garlic Butter Scallops Recipe
Ingredients
Main Ingredients
- 1.5 pounds scallops fresh or thawed
- 4 tablespoons unsalted butter divided
- 3 cloves garlic minced
- 1 tablespoon lemon juice
- 0.25 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Pat the scallops dry with paper towels and season with salt and black pepper.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add scallops to the skillet in a single layer and cook for 2-3 minutes per side until golden brown.
- Remove scallops from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute.
- Stir in lemon juice and return the scallops to the skillet to coat them in the sauce.
- Serve warm with the garlic butter sauce drizzled on top.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
