Pan Seared Bacon Butter Garlic Scallops Recipes

SEARED SCALLOPS WITH GARLIC BUTTER

Steps:

• Thaw scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
• Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook 2-3 minutes or until golden brown.
• Flip scallops over and cook an additional 1-2 minutes or just until firm and browned. Do not overcook.
• Remove from heat and place on a plate to rest.
• Reduce heat to medium and wipe-out skillet with a paper towel.
• Add butter and garlic to the pan and cook just until fragrant, about 30 seconds.
• Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.
• Garnish with lemon wedges & parsley, serve immediately.

BACON WRAPPED SCALLOPS RECIPE

Steps:

• Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. The bacon should be almost cooked through but still pliable.
• Remove the bacon from the skillet and let drain on a paper-towel lined plate.
• Prepare scallops by removing the tough tendons, or side muscles, and patting dry.
• Wrap one piece of bacon around each scallop. Secure the strip of bacon with a toothpick.
• Whisk together butter, garlic, sugar, salt, and pepper in a small bowl.
• In a large, clean skillet over medium to medium-low heat add 1 tablespoon of a high smoke point oil.
• Cook wrapped scallops for 3-4 minutes per side, or until the internal temperature reaches 120 degrees.
• Brush the butter garlic sauce on top during the last 1-2 minutes of cooking.
• Remove scallops from the skillet and let rest for 5 minutes. Once the temperature reaches 130 degrees they are ready to be served.
• Serve scallops with a sprinkle of fresh parsley and lemon wedges. Enjoy!

PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER

Steps:

• In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
• Pat the scallops dry with paper towels. Season both sides with salt and pepper.
• Heat olive oil in a medium cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
• Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
• Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes, basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.

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.