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- 1 lb sea scallops, patted dry - 4 tablespoons unsalted butter - 3 cloves garlic, minced - Zest and juice of 1 lemon - 1 teaspoon fresh thyme leaves - 2 tablespoons fresh parsley, chopped (for garnish) - Salt and pepper to taste - Skillet - Paper towels The star of this dish is the sea scallops. They should be fresh and plump for the best taste. You want to pat them dry to get that nice sear. The unsalted butter adds a rich flavor that combines perfectly with the garlic. Garlic is key here; it brings a lovely aroma. The lemon zest and juice brighten up the dish with a fresh zing. For seasonings, fresh thyme adds an earthy note. You can also use fresh parsley as a garnish; it adds a pop of color and flavor. Don't forget salt and pepper. They balance everything out nicely. You will need a skillet for cooking. A large one works best to get all the scallops in at once. Paper towels help you dry the scallops well. This step is vital for achieving that perfect golden crust. To start, you want the scallops to be dry. Use paper towels to pat them dry. This helps them sear well. If they are wet, they will steam instead of sear. Next, season the scallops with salt and pepper. This simple step boosts their flavor. You can season both sides for even taste. For cooking, use a large skillet. Heat it over medium-high heat. Add two tablespoons of butter once the skillet is hot. When the butter bubbles, place the scallops in the skillet. Don’t overcrowd them. This way, they can sear nicely. Cook the scallops for about two to three minutes on each side. Look for a golden brown color. They should also be opaque. Be careful not to overcook them. Remove them from the skillet and set them aside. In the same skillet, lower the heat to medium. Add the remaining two tablespoons of butter. Once melted, add the minced garlic. Sauté it for about thirty seconds until it smells great. Now add the lemon zest and juice. Then, toss in the fresh thyme. Stir everything together and let it cook for one more minute. This allows the flavors to mix well. Finally, season the sauce with salt and pepper. Return the scallops to the skillet. Gently toss them in the garlic butter sauce. Cook for another minute to warm the scallops and coat them in the sauce. To get a good sear, start with dry scallops. Wet scallops won’t brown well. Pat them dry with paper towels. This step is key for flavor and texture. Next, avoid overcrowding the pan. If you add too many scallops, they will steam instead of sear. Cook in batches if needed to get that golden crust. Look for a few signs to avoid overcooking. Perfect scallops should be golden brown and opaque. If they turn rubbery, you’ve cooked them too long. Aim for 2-3 minutes on each side. This timing gives a nice crust while keeping them tender. Trust your eyes, and check them closely. Garlic butter scallops pair well with many sides. I love serving them with creamy risotto or garlic bread. A fresh salad also works nicely to brighten the dish. You can add lemon wedges for extra zest. Finish with a sprinkle of fresh parsley for color and flavor. Enjoy your delightful meal! {{image_2}} You can switch up the herbs in this dish. If you don't have thyme, use fresh basil or tarragon. Both herbs bring a fresh taste. Basil adds a sweet note, while tarragon gives a slight anise flavor. Try different herbs to find your perfect match. Want some heat? Add red pepper flakes! Just a pinch can change the dish. Sprinkle them in when you add garlic. This way, the spice mixes well in the butter. Adjust the amount to your taste; you control the heat! Lemon is great, but feel free to swap it! Lime adds a tart twist, making the dish bright. Orange gives a sweeter flavor, which can be nice too. Use the zest and juice just like you do with lemon. Enjoy the fun of experimenting with flavors! Store any leftover scallops in an airtight container. They stay fresh for up to two days. Make sure to cool them to room temperature before sealing. This helps prevent sogginess. Avoid reheating them more than once to keep the taste intact. To reheat, use a skillet over low heat. Add a bit of butter to keep them moist. Stir gently, and check the scallops often. Heat for about three minutes or until warm. This method helps maintain the texture and flavor. You can also use a microwave, but be careful not to overcook. You can freeze raw scallops. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. This way, they won’t stick together. For cooked scallops, they can also be frozen, but the texture may change. Store them in a container, and eat within three months for the best flavor. I recommend using sea scallops for this dish. They are large and tender. Their sweet flavor works well with garlic and lemon. Look for fresh scallops that are firm and have a mild scent of the sea. Avoid scallops that smell overly fishy, as this indicates they are not fresh. Yes, you can use frozen scallops, but there are some steps. First, thaw them in the fridge overnight. Pat them dry before cooking to get a good sear. Avoid thawing them in water or at room temperature. This helps keep their flavor and texture intact. You can store cooked scallops in the fridge for up to two days. Place them in an airtight container to keep them fresh. Reheat gently in a skillet over low heat. Avoid cooking them again, as they can become rubbery. Garlic butter scallops pair well with many sides. Here are some great options: - Creamy risotto - Fresh green salad - Steamed asparagus - Garlic bread These sides balance the rich flavors and add a nice touch to your meal. Yes, you can make this dish dairy-free. Replace the butter with a dairy-free alternative like olive oil or vegan butter. This keeps the dish rich and flavorful without dairy. You can still enjoy the garlic and lemon flavors that make this dish shine. In this post, we explored the key ingredients for cooking scallops and the best methods to prepare them. I shared steps for drying and seasoning the scallops for that perfect sear. We also discussed how to make a delicious garlic butter sauce and various serving tips. Remember, keeping your scallops dry is essential. Enjoy experimenting with different herbs and spices to make this dish your own. With these tips and tricks, you'll master garlic butter scallops in no time. Happy cooking!

Garlic Butter Scallops with Lemon

Indulge in the deliciousness of Garlic Butter Scallops with Lemon! This quick and easy recipe transforms tender sea scallops into a gourmet meal that's perfect for any occasion. With just a few simple ingredients, you can create a flavorful dish that's sure to impress. Click to explore the full recipe and elevate your cooking game tonight! #GarlicButterScallops #SeafoodRecipes #EasyDinner #FoodieDelight
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Ingredients
  

1 lb sea scallops, patted dry

4 tablespoons unsalted butter

3 cloves garlic, minced

Zest and juice of 1 lemon

1 teaspoon fresh thyme leaves

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Begin by prepping the scallops. Ensure they are completely dry by patting them with paper towels to achieve a nice sear.

    In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is bubbling, carefully place the scallops in the skillet, ensuring they are not overcrowded.

      Cook the scallops for about 2-3 minutes on each side, until they are golden brown and opaque. Be cautious not to overcook them. Remove the scallops from the skillet and set them aside on a plate.

        In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.

          Add the lemon zest and juice, followed by the fresh thyme. Stir everything together and let it simmer for an additional minute to allow the flavors to meld.

            Season the sauce with salt and pepper to taste, and then return the scallops to the skillet, gently tossing them in the garlic butter sauce.

              Cook for another minute to heat the scallops through and coat them well in the sauce.

                Serve immediately, garnished with fresh parsley for a pop of color.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2