Seared scallops are tender little gems that pack a lot of flavor! They are cooked to golden perfection, making them crispy on the outside and soft inside. Yum!
Whenever I make these, I feel like a fancy chef! Just a quick sear in the pan, and they’re ready. Perfect with a squeeze of lemon or over pasta. So easy and delicious!
Key Ingredients & Substitutions
Sea Scallops: For the best flavor and texture, choose large sea scallops. If they’re unavailable, you can use smaller bay scallops, but reduce the cooking time since they cook faster.
Butter: Unsalted butter is ideal for precise seasoning. You can replace it with ghee for a lactose-free option, or use plant-based butter to make it vegan.
Lemon Juice: Fresh lemon juice brightens the dish. If you don’t have fresh lemons, bottled juice works in a pinch but may lack the same fresh flavor.
Red Bell Pepper: This is optional, but it adds nice color. You can swap it for cooked spinach or leave it out entirely for simplicity.
How Do I Achieve a Perfect Sear on Scallops?
Getting a gorgeous golden sear on scallops is key to this dish. Here’s how to do it right:
- First, make sure the scallops are well dried. Moisture prevents them from browning.
- Use a hot pan with oil that shimmers — this ensures immediate searing.
- Don’t touch the scallops once they are in the pan. Let them sit for 2-3 minutes for a nice crust.
- When flipping, be gentle to avoid tearing the scallops. A quick flip helps maintain their shape.
Remember, patience is key. The beautiful color and texture come from allowing the heat to do its thing!
How to Make Seared Scallops with Lemon Butter Sauce
Ingredients You’ll Need:
- 1 lb (about 12 large) sea scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 3 tbsp unsalted butter, divided
- 2 garlic cloves, minced
- 2 tbsp fresh lemon juice (about half a lemon)
- 1/4 cup finely chopped red bell pepper (optional, for garnish)
- 2 tbsp chopped fresh parsley or chives, for garnish
- Lemon wedges, for serving
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and another 10 minutes to cook, making a total of approximately 20 minutes for a beautiful meal. Perfect for a quick and impressive dinner!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry with paper towels. Getting rid of the moisture is crucial for achieving a nice sear. Once dry, season both sides of the scallops lightly with salt and freshly ground black pepper. This will enhance the flavor beautifully!
2. Heat the Pan:
Heat a large skillet over medium-high heat. Add the olive oil and wait for it to become hot and shimmering but not smoking. You want the oil to be ready to sear the scallops as soon as they hit the pan!
3. Sear the Scallops:
Carefully place the scallops in the pan with the flat side down. Make sure not to overcrowd the pan to allow each scallop space to get that crispy outer crust. Let them cook without moving them for about 2 to 3 minutes, until a lovely golden-brown crust forms on the bottom.
4. Flip and Add Butter:
Now it’s time to flip! Gently turn the scallops over and add 1 tablespoon of the butter to the pan. Cook for another 1 to 2 minutes until the scallops are opaque and slightly firm to the touch.
5. Make the Lemon Butter Sauce:
Remove the scallops from the pan and place them on a warm plate to keep them cozy. Lower the heat to medium-low and add the remaining 2 tablespoons of butter to the same pan. Then add the minced garlic. Sauté briefly for about 30 seconds until fragrant, but be careful not to let it brown.
6. Finish with Lemon Juice:
Stir in the fresh lemon juice and any accumulated pan juices, letting the sauce simmer for a minute to marry the flavors together.
7. Serve and Garnish:
Spoon the rich lemon butter sauce generously over the scallops and garnish with the finely chopped red bell pepper and fresh parsley or chives for an extra pop of color. Finally, serve immediately with lemon wedges on the side. Enjoy every luscious bite!
Can I Use Frozen Scallops for This Recipe?
Absolutely! If using frozen scallops, make sure to thaw them completely in the refrigerator overnight or place them in a sealed bag and submerge in cold water for about 30 minutes. Once thawed, pat them dry thoroughly to ensure a good sear.
What Can I Substitute for Garlic in This Recipe?
If you’re looking to skip the garlic, you could use shallots, which will still give a nice flavor, or simply omit it altogether for a milder taste. You can also use garlic powder; just keep it minimal, about 1/2 tsp, to avoid overpowering the dish.
How Do I Store Leftover Scallops?
Store leftover scallops in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over low heat just until warmed through to avoid overcooking.
What to Serve with Seared Scallops?
These scallops are fantastic over a bed of pasta, risotto, or alongside roasted vegetables. You can also serve them with a crisp salad for a lighter meal. A glass of white wine pairs beautifully too!