If you have yet to discover the magic of tender, golden scallops perfectly kissed by a tangy, buttery sauce, then buckle up because this Pan Seared Scallops with Lemon Garlic Sauce Recipe will completely elevate your seafood game. The combination of a beautifully caramelized crust with a vibrant lemon garlic sauce creates a flavor explosion that feels fresh, luxurious, and comforting all at once. It’s a dish that manages to be elegant enough for guests yet simple enough for a weeknight treat, proving that a few quality ingredients and straightforward technique can make all the difference.
Ingredients You’ll Need
Crafting this dish relies on a few simple but essential ingredients, each thoughtfully chosen to build layers of flavor, texture, and brightness. From the sweet, delicate sea scallops to the punchy lemon, fresh garlic, and buttery wine sauce, every component plays its part perfectly.
- 1½ pounds large sea scallops: Make sure they’re dry and fresh for the best caramelized crust and tender inside.
- 2 tablespoons olive oil: Provides a stable, flavorful base for searing the scallops to golden perfection.
- 2 tablespoons unsalted butter: Adds rich creaminess and depth to the lemon garlic sauce.
- 3 garlic cloves, minced: A fragrant punch that brightens the sauce with savory warmth.
- ½ cup dry white wine: De-glazes the pan and brings acidity to balance the richness.
- 2 tablespoons fresh lemon juice: Delivers that zesty, fresh citrus note that brightens every bite.
- 1 teaspoon lemon zest: Intensifies the lemon flavor for a fresh, aromatic lift.
- 2 tablespoons chopped fresh parsley: Adds a pop of color and subtle herbal freshness.
- Salt and pepper to taste: Crucial for seasoning and enhancing all the flavors.
How to Make Pan Seared Scallops with Lemon Garlic Sauce Recipe
Step 1: Prepare and Season the Scallops
The secret to perfectly seared scallops starts with patting them dry using paper towels. This step cannot be skipped—it ensures that the scallops form that coveted golden crust instead of steaming. Season both sides generously with salt and pepper, prepping them for the hot skillet.
Step 2: Sear the Scallops
Heat your olive oil over medium-high heat until it shimmers, signaling it’s hot enough for a perfect sear. Place the scallops in a single layer without overcrowding; this ensures each one crisps evenly. Cook each side for 2 to 3 minutes until you see a gorgeous, golden-brown crust and the centers turn opaque. Resist the urge to move them around too much—they need that stillness for browning!
Step 3: Make the Lemon Garlic Sauce
Remove scallops from the skillet and lower the heat to medium. Toss in the butter and minced garlic, sautéing just until fragrant—about 30 seconds. Next, carefully pour in the white wine to deglaze the pan, scraping up all those wonderful browned bits stuck to the pan bottom. Let the wine reduce by half for concentrated flavor, then stir in fresh lemon juice and zest. Simmer gently for 1 to 2 minutes to marry all these bright, buttery flavors.
Step 4: Warm the Scallops in the Sauce
Return the scallops to the skillet, briefly warming them through in the luscious lemon garlic sauce so they soak up some of that flavor without overcooking. This step ties everything together in perfect harmony.
How to Serve Pan Seared Scallops with Lemon Garlic Sauce Recipe
Garnishes
Sprinkle the scallops with freshly chopped parsley for a vibrant splash of color and subtle herbal notes that elevate the dish visually and in flavor. A thin lemon wheel or twist on top can add a bright, fresh touch to impress your guests.
Side Dishes
To make the most of the rich sauce, serve these scallops alongside creamy risotto, buttery mashed potatoes, or even a crisp pasta tossed lightly in olive oil. Don’t forget some crusty bread to soak up every last drop of that divine lemon garlic sauce!
Creative Ways to Present
Try plating the scallops atop a fresh bed of arugula dressed with lemon vinaigrette for a peppery contrast. Or arrange them elegantly over a cauliflower purée for a low-carb option that feels indulgent yet light. Either way, presentation enhances the joy of this spectacular Pan Seared Scallops with Lemon Garlic Sauce Recipe.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers, place the scallops and sauce in an airtight container and refrigerate. They will keep well for up to 2 days, but best enjoyed fresh since scallops can lose their texture when stored too long.
Freezing
Freezing seared scallops is not recommended because the texture tends to break down upon thawing, becoming rubbery. For the best experience, enjoy them fresh or store refrigerated and eat within a couple of days.
Reheating
Reheat leftovers gently in a skillet over low heat, spooning the lemon garlic sauce over the scallops to prevent drying out. Avoid microwaving if possible to maintain the tender texture and vibrant flavors.
FAQs
Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely and pat them very dry before cooking. Removing excess moisture is key to achieving a golden crust and maximum flavor with this Pan Seared Scallops with Lemon Garlic Sauce Recipe.
What can I use instead of white wine?
If you prefer to avoid alcohol, chicken broth or vegetable broth works wonderfully as a substitute, adding a savory backdrop while maintaining the sauce’s richness and depth.
How do I know when the scallops are done?
Scallops are perfectly cooked when they are opaque in the center and have a light, springy texture. The golden crust on the outside should form in just 2 to 3 minutes per side, so avoid overcooking to keep them tender.
Can I double this recipe for a larger group?
Absolutely! Just be sure to cook the scallops in batches so they don’t overcrowd the pan, which can prevent proper searing. Patience pays off in perfectly caramelized scallops every time.
What wine pairs best with this dish?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the bright lemon and delicate scallops beautifully. These wines enhance the freshness without overpowering the dish.
Final Thoughts
This Pan Seared Scallops with Lemon Garlic Sauce Recipe is truly one of those dishes that feels like a special occasion every time you make it. Its effortless elegance and stunning flavors make it a personal favorite to share with friends and family. So go ahead, treat yourself to this simple yet spectacular seafood delight—you’ll wonder why you haven’t made it sooner!
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Pan Seared Scallops with Lemon Garlic Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Pan Seared Scallops with Lemon Garlic Sauce recipe features perfectly seared large sea scallops cooked to a golden crust and delicately complemented by a bright, flavorful lemon garlic butter sauce. Quick and elegant, it’s a perfect main course for a sophisticated seafood dinner that pairs beautifully with risotto, pasta, or crusty bread.
Ingredients
Main Ingredients
- 1½ pounds large sea scallops (about 12–16)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- ½ cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the Scallops: Pat the scallops dry thoroughly using paper towels to ensure a good sear. Season both sides with salt and pepper to taste.
- Sear the Scallops: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the scallops in a single layer without overcrowding the pan. Sear each side for 2 to 3 minutes until a golden crust forms and the scallops turn just opaque in the center. Remove scallops from the skillet and set aside.
- Make the Lemon Garlic Sauce: Reduce heat to medium, add butter and minced garlic to the skillet, and sauté for about 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Let the wine reduce by half, then stir in fresh lemon juice and zest. Allow the sauce to simmer gently for 1 to 2 minutes.
- Combine and Serve: Return the scallops briefly to the skillet to warm them through in the sauce. Spoon the lemon garlic sauce over the scallops, garnish with chopped fresh parsley, and serve immediately.
Notes
- Ensure scallops are very dry before searing to achieve a perfect crust.
- To accommodate dietary preferences, substitute chicken broth for white wine if desired.
- This dish pairs wonderfully with risotto, pasta, or crusty bread to soak up the delicious sauce.
