Lemon Garlic Baked Scallops Recipes

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.

PAN-SEARED LEMON AND GARLIC SCALLOPS

Steps:

• Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
• Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
• At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
• Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

LEMON GARLIC BAKED SCALLOPS RECIPE

Steps:

• Thaw scallops completely if frozen. Preheat oven to 400ºF Toss scallops with oil, salt and pepper. Transfer to a large greased roasting dish. Arrange lemon wedges around the scallops. Mix melted butter, garlic, salt and pepper. Spoon mixture over scallops. Bake for approximately 15 minutes. Broil on high for 3 minutes. (Time will vary depending on size of scallops. For smaller scallops begin to check doneness at 8 minutes.) Serve topped with parsley.

LEMON GARLIC SCALLOPS

Steps:

• Prepare scallops: Remove the side muscle from the scallop the pat them dry with paper towels.
• Cook Scallops: Heat the olive oil in a large skillet on high heat. Gently add the scallops to the skillet, making sure they are not touching each other. Season them generously with salt and pepper then add the 2 tbsp of butter to the skillet. Sear the scallops for 2 minutes on the first side then flip them over and cook for another 2 to 3 minutes on the other side. Season the other side with salt and pepper as well. They should have a golden crust on each side when they are done. Cook in batches if they don't all fit in the skillet. Transfer the scallops to a plate.
• Make sauce: In another skillet (see notes) heat the olive oil over high heat then add the butter and cook until it melts. Add the garlic and saute for 20 to 30 seconds until it becomes aromatic. Don't over cook it, you don't want it to burn.
• Add the white wine and lemon juice and season with salt and pepper to taste. Cook the sauce for another minute then turn off the heat. Add the scallops back to the skillet, including all the juices.
• Serve: Serve immediately over pasta.

BUTTERY SCALLOPS WITH LEMON AND HERBS

Steps:

• Season scallops lightly on both sides with salt and pepper.
• Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
• Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
• If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
• Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.

SCALLOP GRATINS WITH GARLIC-LEMON BUTTER

Steps:

• Mix 4 tablespoons chopped parsley, butter, chopped shallot, minced garlic, and grated lemon peel in medium bowl to blend. Season to taste with salt and pepper. (Seasoned butter can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add breadcrumbs; sauté until crisp and golden, about 6 minutes. Transfer to plate.
• Rub some of seasoned butter on bottom and sides of four 1 1/4-cup ramekins or custard cups. Divide scallops among prepared dishes. Spread 1 teaspoon remaining seasoned butter atop scallops in each dish. Top with breadcrumbs, dividing equally. Dot breadcrumbs with remaining seasoned butter.
• Place scallop gratins on large baking sheet. Bake until scallops are cooked through, about 25 minutes. Sprinkle with remaining 1 tablespoon chopped fresh parsley and serve.

GARLIC BAKED SCALLOPS

Steps:

• Preheat oven to 220 C / Gas 7.
• Place scallops, melted butter, garlic and shallots in a bowl. Season with nutmeg, salt and pepper. Stir gently to combine. Transfer to a baking dish.
• In a separate bowl, combine breadcrumbs and olive oil. Sprinkle on top of scallops.
• Bake in preheated oven until breadcrumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley and serve with lemon wedges on the side.

BAKED BAY SCALLOPS WITH LEMON GARLIC CREAM

Steps:

• In a small bowl, combine the panko, butter, a pinch of salt and the cheese.
• In another small bowl, combine the thyme, garlic, lemon zest, a hefty pinch of black pepper and the cream.
• Divide the scallops between two individual gratin dishes. Pour half of the cream mixture over each dish of scallops, then sprinkle each evenly with the panko mix. At this point, the dishes can be wrapped and refrigerated for up to 24 hours, or baked immediately.
• Preheat oven to 400 deg F. Place the gratin dishes on a baking sheet and bake for 8 to 10 minutes, or until the cream is bubbling all over and the crumbs are browned.