Name: Best Scallop Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 pound sea scallops (dry-packed, side muscle removed); 1 tablespoon olive oil; 2 tablespoons unsalted butter; 2 garlic cloves (minced); juice of 1 lemon; 2 tablespoons white wine or chicken broth; 1 tablespoon chopped fresh parsley; salt and freshly ground black pepper to taste

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If you’ve ever wanted a restaurant-quality seafood dinner without leaving your kitchen, this Best Scallop Recipe is your golden ticket. Plump, sweet sea scallops seared to perfection and bathed in a luscious garlic-lemon butter sauce will have your taste buds singing. Everything comes together in under 20 minutes, making it the kind of dish you’ll reach for on busy weeknights, special celebrations, or anytime you’re craving something a little bit fancy (with minimal fuss).

Ingredients You’ll Need

With just a few fresh ingredients, each playing a starring role, the Best Scallop Recipe delivers maximum flavor in minimal time. It’s all about quality here—the right scallops, a hint of citrus, and a pop of fragrant parsley make all the difference.

Sea scallops (1 pound, dry-packed): Always reach for dry-packed scallops, as they sear beautifully and stay sweet. Remove the little side muscle for tenderness.
Olive oil (1 tablespoon): Essential for getting that golden, restaurant-worthy crust on your scallops with clean, fresh flavor.
Unsalted butter (2 tablespoons): Adds richness and helps form the silky pan sauce that brings the dish together.
Garlic cloves (2, minced): Garlic provides a little punch and depth—don’t skimp on this aromatic.
Lemon juice (from 1 lemon): Brightens the whole dish, balancing the richness of the butter with freshness.
White wine or chicken broth (2 tablespoons): Either adds gentle acidity to deglaze and enhance the sauce; if using broth, opt for low-sodium.
Chopped fresh parsley (1 tablespoon): For color and a lively herbal finish right before serving.
Salt and freshly ground black pepper: Simple, but absolutely essential for seasoning and highlighting the natural flavor of your scallops.

How to Make Best Scallop Recipe

Step 1: Prep the Scallops

Start by gently patting your scallops dry with paper towels—this step is crucial for creating that signature seared crust. Make sure to remove the little tough side muscle from each scallop if it’s present. Season both sides generously with salt and freshly ground black pepper. A dry surface and proper seasoning are the keys here, setting the stage for your scallops to caramelize beautifully in the pan.

Step 2: Sear the Scallops

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully arrange the scallops in a single layer, leaving a bit of space between each. Resist the urge to move them—let them cook undisturbed for 2 to 3 minutes, or until you see a deep golden crust forming on the bottom. Flip and cook for another 1 to 2 minutes, just until the centers turn opaque. Perfectly seared scallops are tender and juicy, never rubbery!

Step 3: Create the Garlic-Lemon Butter Sauce

Remove the scallops and set them aside on a plate. Lower your heat to medium and add the unsalted butter to that same skillet. Once melted, stir in the minced garlic and sauté for about 30 seconds, just until it’s fragrant—be careful not to let it burn. Pour in the lemon juice and white wine (or broth), scraping up the irresistible browned bits using a wooden spoon. Let the sauce simmer for 1 to 2 minutes until slightly reduced and glossy.

Step 4: Finish and Serve the Best Scallop Recipe

Return the scallops to the skillet for a quick toss in that magical butter sauce. Spoon the sauce over the scallops to coat them thoroughly, then shower everything with fresh chopped parsley. Serve immediately for best results, when every bite is bright, buttery, and brimming with fresh seafood flavor.

How to Serve Best Scallop Recipe

Garnishes

A sprinkle of chopped fresh parsley is pure perfection, but you can also add extra lemon wedges on the side for a zesty finish. For a little heat, a pinch of red pepper flakes or fresh cracked pepper right before serving adds a gorgeous visual and flavor boost.

Side Dishes

The Best Scallop Recipe pairs beautifully with a wide range of sides. Creamy risotto, simple buttered noodles, or pasta tossed with olive oil make dreamy companions. For something lighter, serve alongside a crisp arugula salad with shaved parmesan, or roasted asparagus for color and crunch.

Creative Ways to Present

If you want to wow your guests, serve scallops over a bed of pea purée, or nestle them on top of sweet corn polenta. Place the scallops in scallop shells for an elegant appetizer, or thread them on small skewers for a playful cocktail party bite—there are endless ways to show off these golden beauties.

Make Ahead and Storage

Storing Leftovers

Leftover scallops (if you have any!) should be transferred to an airtight container and refrigerated within two hours of cooking. Eat them within 1-2 days for best texture and freshness. The sauce can also be stored alongside for easy reheating.

Freezing

While you can freeze cooked scallops, the texture does change slightly upon thawing. If you do freeze leftovers, place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating, and note that the sauce may separate—whisking it back together as you reheat should help.

Reheating

For best results, gently reheat scallops and sauce in a skillet over low heat. Add a splash of broth or water to loosen the sauce, and heat just until warmed through—overcooking will make the scallops tough. Avoid microwaving, as it’s easy to overdo it and lose that wonderful tender texture.

FAQs

How do I know if my scallops are dry or wet-packed?

Dry-packed scallops are labeled as such, and are typically ivory or pale pink with a sweet aroma. Wet-packed scallops appear whiter, feel slippery, and may have a chemical smell from added preservatives. For the absolute best scallop recipe, always choose dry-packed.

Can I use frozen scallops?

Yes! Just thaw them gently overnight in the refrigerator, and pat them extremely dry before cooking. Thorough drying is crucial for achieving that golden sear, even when starting with quality frozen scallops.

What wine should I use in the sauce?

Go for a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. If you prefer to skip alcohol, low-sodium chicken broth is a great alternative and won’t overpower the other flavors.

Why shouldn’t I overcrowd the pan?

Packing in too many scallops at once steams them instead of searing, so you lose out on that irresistible caramelization and golden color that makes the Best Scallop Recipe so special. Always cook in batches if needed!

How can I avoid overcooking scallops?

Watch for the scallops to turn opaque and feel just firm when pressed—they cook very quickly! Aim for 2-3 minutes per side, and remove from heat as soon as the centers are barely translucent for perfect results every time.

Final Thoughts

If you’re ready to treat yourself (or your favorite people) to something effortlessly elegant, this Best Scallop Recipe is the one you’ll want on repeat. The combination of golden crust, tender scallops, and that zingy butter sauce is pure dinner magic—give it a try and let the rave reviews roll in!

Best Scallop Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make the best scallop recipe with a delicious garlic butter sauce. These perfectly seared scallops are a flavorful seafood dish that is quick and easy to prepare.

Ingredients

Scale

Ingredients:

1 pound sea scallops (dry-packed, side muscle removed)
1 tablespoon olive oil
2 tablespoons unsalted butter
2 garlic cloves (minced)
juice of 1 lemon
2 tablespoons white wine or chicken broth
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper to taste

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Instructions

Pat the scallops dry: Use paper towels to pat the scallops dry and season both sides with salt and pepper.
Heat oil: Heat olive oil in a large skillet over medium-high heat.
Sear scallops: Add scallops in a single layer and sear for 2-3 minutes on one side until a golden crust forms.
Cook the other side: Flip the scallops and cook for 1-2 more minutes until just opaque in the center.
Make the sauce: In the same skillet, sauté butter and garlic, then add lemon juice and white wine. Simmer until slightly reduced.
Finish and serve: Return scallops to the pan, spoon sauce over them, and sprinkle with parsley. Serve hot.