Garlic Butter Scallops Recipes

GARLIC BUTTER SCALLOPS

Steps:

• Remove the scallops from the fridge about 30 minutes to 1 hour before cooking.
• Place them on a paper towel-lined cutting board and pat them dry with paper towels.
• Season well all sides of the scallops with coarse salt and set aside.
• Heat olive oil in a large skillet over medium-high heat. Let it heat up for about 2 minutes. When the skillet smokes just a bit, it's a sign that it's properly heated.
• Add the scallops in a single layer. Please, don't over crowd the skillet and if it's necessary, work in batches.
• Sear for 2-3 minutes on each side. They will be golden and cooked through. Remove from skillet and set it aside.
• Add the butter, garlic, fresh parsley and lemon juice. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Enjoy immediately!

EASY GARLIC-LEMON SCALLOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

GARLIC BUTTER SEARED SCALLOPS

Steps:

• Thoroughly pat dry the scallops with paper towels.
• Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
• Season scallops on all sides with salt, pepper, and paprika.
• Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
• Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.
• Cook scallops for 2 minutes, or until browned. Do not move them around.
• Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.
• Remove scallops from pan and set aside.
• Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
• Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.
• Add wine and cook for 2 minutes.
• Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.
• Return scallops to the pan and spoon sauce over scallops.
• Garnish with parsley and lemon slices.
• Serve.