Seared Scallops With Garlic Butter Recipes

SEARED SCALLOPS WITH GARLIC BUTTER

Seared Scallops with Garlic Butter image

These seared scallops are large sea scallops that are cooked until golden brown and caramelized, then finished off with a garlic butter sauce. A quick and easy dinner option that can be on the table in 20 minutes!

Provided by Sara Welch

Categories Main

Time 15m

Number Of Ingredients 8

Ingredients

1 1/4 pounds sea scallops (preferably fresh dry packed scallops)
1 tablespoon olive oil
salt and pepper to taste
3 tablespoons butter
1 teaspoon minced garlic
2 teaspoons lemon juice
2 teaspoon chopped fresh herbs (plus more for garnish)
lemon wedges (for garnish)

Steps:

Pat the scallops dry on both sides with a paper towel. Season the scallops on both sides with salt and pepper.
Heat the oil in a heavy skillet over high heat until it's just smoking. Add the scallops in a single layer and cook for 2-3 minutes per side.
Remove the scallops from the pan. Melt the butter in the pan.
Add the garlic and cook for 30 seconds. Stir in the lemon juice and herbs.
Return the scallops to the pan. Spoon the sauce over the top. Garnish with herbs and lemon wedges, then serve immediately.

Nutrition Facts : Calories 206 kcal, Carbohydrate 5 g, Protein 17 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 57 mg, Sodium 631 mg, Sugar 1 g, ServingSize 1 serving

SEARED SCALLOPS WITH GARLIC BASIL BUTTER

Seared Scallops with Garlic Basil Butter image

Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

Provided by Adam and Joanne Gallagher

Categories Dinner

Time 10m

Yield Makes 4 servings, 3 large scallops each

Number Of Ingredients 8

Ingredients

12 large sea scallops, 1 1/4 to 1 1/2 pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices

Steps:

Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g

PAN-SEARED LEMON AND GARLIC SCALLOPS

Pan-Seared Lemon and Garlic Scallops image

Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.

Provided by Brian Genest

Categories Seafood Shellfish Scallops

Time 1h20m

Yield 2

Number Of Ingredients 6

Ingredients

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

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.

Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g

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