Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.
This was my first time making this recipe—and making scallops. I researched cleaning (rinse/pat dry) and cooking times (2 min per side if scallops rest at room temp first. To test if done, prick with a fork; if done, a fork will bounce back a little. If mushy cook a little longer). I just added this for any first-timers like me because these tips worked and the scallops were cooked perfectly. Anyway, I had 1 lemon, so I used fresh lemon juice. I did not have fresh garlic, so had to use my squeeze mince. Otherwise, I made according to the recipe and it was easy and delicious. When my mother taught me to cook over 40 years ago, her advice was to try a recipe as written the first time, then make any changes the next time. I still adhere to this unless I think there is an error or I know to tweak part of the technique along the way. Thank you for this simple, delicious recipe!
Suggestions from followers:
They were wonderful!! I added chicken broth, white wine, lemon juice, parmesan cheese, garlic, salt pepper, and butter in the skillet after searing the scallops, and added the scallops back in once these were mixed. I made angel hair pasta and added canned spinach and mixed the scallops and sauce and spinach and pasta altogether, it was great. Added parsley and Italian seasoning too.
I live on Cape Cod so have sea scallops often. I’ve tried tons of recipes and yours is the best. I only made a couple of changes…I used half butter and half the olive oil with crushed red pepper to brown the scallops…and added some white wine to the sauce after removing the scallops. Thanks for a super recipe!
Servings: 6 | Prep 10 mins | Cook 10 mins | Ready In 20 mins
To make this amazing garlic lemon scallops recipe you’ll need the following ingredients:
Ingredients:
¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice
Directions:
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.
Nutrition Info:
Per Serving: 408 calories; 24.4 g fat; 8.9 g carbohydrates; 38.5 g protein; 152 mg cholesterol; 988 mg sodium.
[penci_recipe]