Panseared Scallops with Lemonherb Butter Sauce
Ready for a Proper Scallop Sensation?
Ever wondered how the posh restaurants get those perfect, golden scallops? You know, the ones that melt in your mouth? Well, get ready, 'cause I'm about to spill the beans on the pan seared scallops recipe that'll make you look like a right culinary genius.
This dish is all about the incredible flavor combo of sweet scallops meeting tangy lemon butter. Oh my gosh, it's divine!
From Coastal Shores to Your Table
Pan seared scallops with lemon butter sauce isn't just a fancy dish, it's got history. Think seaside towns, fisherman's tales, and rustic elegance all rolled into one.
This seared scallops recipe easy is perfect for a special occasion. You can totally nail this for your next dinner party.
It is fairly simple and fast, ready in about 20 minutes. This yields two portions.
Why You'll Be Obsessed
This recipe is more than just tasty. Scallops are packed with protein and essential minerals. Honestly, it's the perfect meal to impress and nourish.
Plus, it's the kind of dish that makes any occasion feel special. Imagine serving this at a fancy dinner party.
You'll be everyone's favorite cook!
Key to Perfection: Dry Scallops!
Alright, before we dive in, the most important thing: get your scallops bone dry . Pat them down with paper towels like you're prepping them for a photoshoot.
Seriously, this is key to getting that gorgeous, golden sear. So, let's get started!.
Ingredients & Equipment: Nailing Your Pan Seared Scallops Recipe
So, you wanna try the pan seared scallops recipe easy ? Ace! Let's break down what you need. It's simpler than you think, honestly.
Getting the right stuff really helps elevate your scallops recipe dinner party .
Main Ingredients
These are your stars, so don't skimp!
- Scallops: 8 large sea scallops, about 250g . Quality is everything here. Look for dry-packed scallops. They shouldn't smell fishy, more like the ocean. Wet scallops won't sear properly tragedy!
- Olive Oil: 1 tablespoon ( 15ml ).
- Butter: 2 tablespoons unsalted, divided ( 30g ). Good butter makes all the difference.
- Lemon Juice: 1 tablespoon freshly squeezed ( 15ml ). Bottled stuff just doesn't have the same zing.
- White Wine: 1 tablespoon , dry (like Sauvignon Blanc, 15ml ).
- Garlic: 2 cloves , minced ( 6g ).
- Fresh Parsley: 2 tablespoons , chopped ( 6g ).
- Fresh Chives: 1 tablespoon , chopped ( 3g ).
- Salt & Pepper: To taste, freshly ground.
- Red Pepper Flakes: Pinch (optional, for a kick!).
Seasoning Notes: It's All About That Lemon Butter Sauce
- Lemon Herb Magic: Lemon + butter + fresh herbs = scallop heaven. The acid from the lemon cuts through the richness of the butter. The herbs? They just bring a fresh, gardeny vibe.
- Garlic, Glorious Garlic: Don't burn it! Seriously, nobody wants bitter garlic. Cook it gently until fragrant. It's a key aromatic for those scallops with garlic butter
- Quick Swap: No chives? Use a bit more parsley or some fresh dill. No white wine? Chicken stock works.
Equipment Needed
Less is more, right?
- Skillet: Large, heavy bottomed. Cast iron or stainless steel is best. This ensures even heat. You'll get that best scallops recipe easily using right equipment.
- Paper Towels: Loads. You'll need them to dry the scallops completely . It's the key to a perfect sear when trying to find how to cook scallops perfectly .
- Tongs: For flipping the scallops without stabbing them.
How To Cook Scallops Perfectly: My Pan-Seared Scallops Recipe
Right then, let's talk scallops! I'm sharing my absolute favourite pan seared scallops recipe . Honestly, it’s so easy, it’s practically foolproof, even if you’re a bit of a klutz in the kitchen like I sometimes am.
Forget complicated gourmet scallop recipes. This is about flavour, speed, and impressing your mates without spending hours slaving away. We are after a simple seared scallops recipe easy to make.
Prep Steps: Setting the Stage for Seafood Success
First things first: mise en place , as the fancy chefs say. Basically, get everything ready before you even think about turning on the hob.
Chop your parsley, mince your garlic, and measure out your lemon juice.
Essential mise en place : This is your secret weapon. Get everything prepped before you even think about turning on the hob. Trust me on this one.
Time saving organization tips : Line up all your ingredients in the order you'll use them. It sounds basic, but it makes a massive difference.
Safety reminders : Be careful with hot oil! Use tongs to place and flip the scallops to avoid splatters.
Ready, Steady, Sear! Pan Seared Scallops Cooking Time
Alright, here’s how to nail this pan seared scallops with lemon butter sauce . This method makes the best scallops recipe you can imagine.
- Pat those scallops bone dry with kitchen roll. Seriously, drier is better for that amazing sear. Season generously with salt and pepper.
- Get your heaviest frying pan screaming hot! Add 1 tablespoon olive oil and 1 tablespoon butter. Wait until the butter is melted and the pan is shimmering.
- Carefully place the scallops in the hot pan, leaving some space between them. Don't overcrowd, or they'll steam instead of sear!
- Sear for 2- 3 minutes per side, until they're golden brown and opaque. This is the critical pan seared scallops cooking time .
- Remove the scallops and set aside.
- Turn the heat down to medium, add your minced garlic, and cook for about 30 seconds , until fragrant. Don't let it burn!
- Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 1 minute , letting the sauce reduce slightly.
- Stir in the remaining butter and herbs. Taste, and season with salt, pepper, and a pinch of red pepper flakes if you’re feeling fancy. Spoon the sauce over the scallops and serve immediately! You now have your scallops with garlic butter.
Pro Tips for Pan-Seared Perfection
- Don't move the scallops while they're searing! Resist the urge. That's how you get that beautiful crust.
- Overcooked scallops are the worst . They should be opaque and slightly firm, not rubbery.
- make-ahead option : You can prep the lemon herb butter sauce ahead of time and store it in the fridge. Just reheat it gently before serving. This quick scallop recipes is ideal for easy entertaining.
Seriously, give this seared scallops recipe easy a go. You will have created a scallops recipe dinner party worthy of MasterChef without the stress! For a seared scallops wine pairing , I would recommend a Sauvignon Blanc.
This will cut through the richness of the sauce. Your friends and family will be asking for this pan seared scallops with lemon butter sauce again and again! You got this!
Recipe Notes for the Best Scallops Recipe
Alright, so you're about to embark on the pan seared scallops recipe adventure. Honestly, it's easier than you think! But, like anything, there are a few little things that'll make your life easier.
Here are some notes and tips, so you can nail your seared scallops recipe easy .
Plating Like a Pro and Perfect Pairings
Presentation is key, especially if it's a scallops recipe dinner party situation. I once plated mine on a bed of wilted spinach with a drizzle of balsamic glaze.
Oh my gosh, it looked and tasted divine! For sides, think about creamy risotto or some simply grilled asparagus. And the wine? Seared scallops wine pairing wise, go for a crisp Sauvignon Blanc.
Trust me. It's a match made in heaven.
Sealing in Freshness: Storage Tips
If you're lucky enough to have leftovers (doubtful!), store the pan seared scallops with lemon butter sauce in an airtight container in the fridge.
They'll be good for about 2 days. Honestly, though, they're best eaten fresh. Reheating can make them a tad rubbery, so be gentle.
Twists on a Classic Quick Scallop Recipes
Fancy a change? How about a little spice? A pinch of red pepper flakes in that scallops with garlic butter sauce will wake up your taste buds! Or, if you're going dairy-free, swap the butter for olive oil.
You know, get your gourmet scallop recipes on. Another cool switch? Use different herbs! Dill or thyme would work beautifully instead of parsley.
Nutrition Nuggets
Ok, let's talk numbers. This pan seared scallops recipe packs a serious protein punch, about 30g per serving, and it's relatively low in carbs.
Plus, scallops are a great source of important minerals. But remember, those numbers are just estimates. Each serving has around 250 calories.
Alright, there you have it! You've got all the tips and tricks you need to create a show stopping pan seared scallops cooking time wise, this dish needs less than ten minutes to be made! Go forth, conquer those scallops, and enjoy! I'm sure, this will be the best scallops recipe you ever tried.
Frequently Asked Questions
Why is it so important to dry the scallops before pan searing them? Seems a bit fussy, doesn't it?
Drying the scallops is absolutely crucial for achieving that beautiful, golden brown sear we're after. Think of it like trying to get a good tan on a cloudy day it just won't happen! Excess moisture turns into steam in the pan, preventing the scallops from browning properly.
You'll end up with pale, sad-looking scallops instead of the restaurant quality beauties you deserve.
My scallops always turn out rubbery. What am I doing wrong?
Ah, the dreaded rubbery scallop! This usually happens from overcooking. Scallops cook very quickly, so you need to keep a close eye on them. Aim for about 2-3 minutes per side in a hot pan, until they're opaque and slightly firm to the touch.
Remember, they'll continue to cook slightly after you remove them from the heat, so don't wait until they are completely firm to remove them. Think of it like cooking a steak - you want medium rare, not well done!
Can I use frozen scallops for this pan seared scallops recipe?
You can, but fresh scallops are definitely preferable for the best texture and flavour. If you're using frozen scallops, make sure to thaw them completely in the refrigerator overnight. Then, and this is important, pat them extra dry with paper towels before searing.
Frozen scallops tend to release more moisture than fresh ones, so you really want to get them as dry as possible.
What can I serve with this pan seared scallops recipe to make it a complete meal?
Pan-seared scallops are quite versatile! For a touch of elegance, serve them with a creamy risotto or alongside some perfectly roasted asparagus. They also pair wonderfully with a light salad or crusty bread to soak up that delicious lemon herb butter sauce.
If you're feeling fancy, a glass of chilled Sauvignon Blanc or Pinot Grigio would be a perfect accompaniment. It's all about creating a balanced and flavourful experience!
How long can I store leftover pan seared scallops? And what's the best way to reheat them?
Leftover scallops are best enjoyed the next day, but no more than two days, stored properly in the refrigerator. To reheat, gently warm them in a skillet over low heat with a little bit of butter or olive oil. Be careful not to overcook them during reheating, as they can easily become rubbery again.
Microwaving is not recommended as it can make them tough and chewy nobody wants that!
I'm trying to cut back on butter. Can I still make this pan seared scallops recipe?
Absolutely! You can substitute olive oil for the butter in this recipe. While butter adds a richness and depth of flavour, olive oil will still provide a delicious sear and allow the other ingredients to shine. For a bit of extra flavour you can also try browned butter.
Simply melt it until it is golden brown, remove from heat, and add the rest of the sauce ingredients as instructed in the recipe. Enjoy your healthier, but equally delicious, scallops!
Panseared Scallops With Lemonherb Butter Sauce
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 |
|---|---|
| Fat | 12g |
| Fiber | 5g |
