Lemon-Garlic Scallops Recipe
Recipe Introduction: A restaurant-worthy seafood dish that comes together in minutes. Tender sea scallops are seared to golden perfection, then finished in a rich brown butter sauce with fresh garlic and bright lemon for an elegant appetizer or light entrée.
Step 1: Pat the scallops dry with paper towel. Season lightly with salt and pepper. Combine olive oil (or melted butter) with the dill and drizzle over the scallops. Let marinate for 5 minutes.
Step 2: Heat a large skillet over medium-high heat. Add the butter and cook until it begins to foam and turn golden brown, about 2 to 3 minutes.
Step 3: Add the garlic and cook for 30 seconds, stirring frequently until fragrant.
Step 4: Place the scallops in the pan, leaving space between each one. Sear for 2 to 3 minutes on the first side until a deep golden crust forms.
Step 5: Flip the scallops and cook for another 1 to 2 minutes. Baste with the brown butter as they cook.
Step 6: Stir in the lemon juice and honey (if using). Continue cooking for 30 seconds, allowing the flavors to combine.
Step 7: Remove from heat. The scallops should be opaque and just cooked through.
Step 8: Transfer to a serving platter and spoon the lemon-garlic brown butter sauce over top.
Step 9: Garnish with chopped parsley and serve immediately with lemon wedges.
Serving Suggestion: Serve alongside toasted baguette slices, garlic crostini, or over creamy risotto to soak up every bit of the rich lemon-garlic brown butter sauce. Fresh seasonal vegetables or a crisp green salad make excellent accompaniments.
Why You'll Love It
- Restaurant-worthy seafood that's ready in minutes
- Golden-seared scallops with a rich brown butter sauce
- Bright lemon and fresh garlic add fresh, vibrant flavour
- Elegant enough for entertaining and simple enough for a light meal
Fresh St. Tip
For the best sear, pat the scallops completely dry before cooking and leave enough space between them in the pan. Pair with a chilled Sauvignon Blanc or Pinot Grigio for a classic seafood and wine experience.
Directions
Recipe Introduction: A restaurant-worthy seafood dish that comes together in minutes. Tender sea scallops are seared to golden perfection, then finished in a rich brown butter sauce with fresh garlic and bright lemon for an elegant appetizer or light entrée.
Step 1: Pat the scallops dry with paper towel. Season lightly with salt and pepper. Combine olive oil (or melted butter) with the dill and drizzle over the scallops. Let marinate for 5 minutes.
Step 2: Heat a large skillet over medium-high heat. Add the butter and cook until it begins to foam and turn golden brown, about 2 to 3 minutes.
Step 3: Add the garlic and cook for 30 seconds, stirring frequently until fragrant.
Step 4: Place the scallops in the pan, leaving space between each one. Sear for 2 to 3 minutes on the first side until a deep golden crust forms.
Step 5: Flip the scallops and cook for another 1 to 2 minutes. Baste with the brown butter as they cook.
Step 6: Stir in the lemon juice and honey (if using). Continue cooking for 30 seconds, allowing the flavors to combine.
Step 7: Remove from heat. The scallops should be opaque and just cooked through.
Step 8: Transfer to a serving platter and spoon the lemon-garlic brown butter sauce over top.
Step 9: Garnish with chopped parsley and serve immediately with lemon wedges.
Serving Suggestion: Serve alongside toasted baguette slices, garlic crostini, or over creamy risotto to soak up every bit of the rich lemon-garlic brown butter sauce. Fresh seasonal vegetables or a crisp green salad make excellent accompaniments.
Why You'll Love It
- Restaurant-worthy seafood that's ready in minutes
- Golden-seared scallops with a rich brown butter sauce
- Bright lemon and fresh garlic add fresh, vibrant flavour
- Elegant enough for entertaining and simple enough for a light meal
Fresh St. Tip
For the best sear, pat the scallops completely dry before cooking and leave enough space between them in the pan. Pair with a chilled Sauvignon Blanc or Pinot Grigio for a classic seafood and wine experience.
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