Is there anything better than getting a delicious meal on your plate in 15 minutes? Like seriously, I love those kinds of meals because it makes life so much easier! Yes, I am basically saying you can have these super delicious Lemon Garlic Butter Scallops on your plate in 15 minutes!
LEMON GARLIC BUTTER SCALLOPS
WHAT ARE SCALLOPS?
Before making this Lemon Garlic Butter Scallops recipe, you want to be familiar with what Scallops are! Many people are not familiar with scallops because you don’t see them around a lot as you see shrimp, chicken and meat. I used to always be skeptical about trying scallops when I was younger and didnt have it until maybe 7 years ago when I went to this restaurant once in Kansas City called Piropos and decided to order one of their seafood dishes that had scallops in it and boy it was DELICIOUS!
Scallop is a type of shell fish within the same family as clams, mussels, and oysters. The surface of the shell is scalloped and thats where the this fish gets it’s name. There are 3 main types of Scallops: Sea Scallops, Bay Scallops and Callio Scallops, which are found all over the world but best harvested on the Atlantic and Mediterranean sea. Scallops are low in calories, rich in omega-3 and other essential vitamins.
HOW TO COOK SCALLOPS
Scallops can be cooked in many different ways depending on your dietary preference. For example, if you are on a low-carb or low calorie diet, you may want to grill, bake, sauté or pan sear. Some people who to not have a dietary restriction might like to bread and deep fry them. However way you decide to cook the scallops, it’s important to not over cook them because they can be easily over cooked if left cooking for too long.. Be sure to keep an eye on them because over cooking them will make them chewy and rubbery.
HOW TO MAKE THE LEMON GARLIC BUTTER SCALLOPS
Most likely, you will be buying frozen scallops unless you living on the coast and buy them fresh from fishermen. To thaw the scallops, place in a bath of cold water or 10-15 minutes until completely thawed or you can place them in your fridge the night before to thaw like that. Pat dry the scallops very well before cooking. Allow the scallops to sit on room temperature at least 15 minutes before cooking. Salt and pepper them after that.
Heat the olive oil and butter in a pan on medium-high heat. This will allow the scallops to pan sear well and have the golden orange crust on the outside. Add in the scallops without over crowding the pan because over crowding will create more water and cause the scallops to boil rather than sear. If the pan doesnt fit you can cook them in two batches and return them back in when it’s time to add the garlic and butter.
When searing them, you do not want to move the scallops for 2 minutes without moving them so they can obtain a crunchy crust on the outside. Once both sides are done, add in the garlic and parsley and cook for another minute and half and remove from the heat. Drizzle some lemon juice on top and serve!
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- 2 lbs. sea scallops thawed and patted dry
- 2 tbsps. butter
- 2 tbsps. olive oil
- 1/2 tsp. salt
- 3 cloves garlic minced
- 1 tbsp. parsley chopped
- 2 tbsps. lemon juice
- Thaw and pat dry the sea scallops. Allow to rest at room temperature for 15 minutes.
- Mince the garlic and chop the parsley.
- Heat a non-stick skillet on medium-high heat and add in the olive oil and butter.
- Add in the scallops and pan sear each side for 2 minutes without moving.
- Add in the garlic and parsley and cook for another minute and half.
- Remove the skillet from heat, drizzle some lemon juice on the scallops and serve.