Garlic Butter Scallop Sizzle Pan to Plate
Recipe Introduction
Fancy a bit of restaurant style grub without the restaurant price tag? Ever wondered how to whip up something truly special? This Easy Pan Seared Garlic Butter Scallops Recipe is the answer, mate.
Think buttery, garlicky goodness, perfectly seared scallops and ready quicker than you can say "fish and chips"!
What's the Deal with These Buttered Scallops?
These little beauties are inspired by classic French cooking. It's all about simple ingredients and quick cooking. Ready in just 15 Minute Scallops , this dish is pure comfort food.
It’s sophisticated enough for a dinner party. It's also easy enough for a Tuesday night.
Benefits of This Quick Scallop Recipe
Scallops are packed with protein and omega-3 fatty acids. That's a win-win, right? This Garlic Butter Scallops Recipe Easy is perfect for a light but satisfying meal.
Imagine serving these Pan Seared Scallops Garlic Butter at a summer barbecue, everyone will love it!. They’re incredibly tasty and good for you too.
Let's Talk Ingredients: Getting Started with Pan Scallops
We're talking about fresh sea scallops. Think butter, garlic, lemon, and a splash of white wine if you’re feeling fancy.
Don't skimp on the fresh parsley, it's really important. Get ready to transform simple ingredients into something amazing. These Seared Scallops with Lemon Butter are a dream come true!
Ingredients & Equipment for Easy Pan Seared Garlic Butter Goodness
Ready to make some banging Pan Seared Scallops Garlic Butter ? Let's gather what you'll need. Honestly, the best part about this recipe is how simple it is! Don't you agree?
Main Ingredients: Seafood Stars and More
- Scallops: 1 pound (450g) of big sea scallops. Make sure they're completely dry. Quality is key here. Look for firm, plump scallops that smell fresh, like the ocean. Not fishy, ya know? Also, grab 1/4 teaspoon (1.5g) of sea salt, and 1/4 teaspoon (1.5g) of black pepper.
- Garlic Butter Sauce: This is where the magic happens! You need 2 tablespoons (30g) of proper unsalted butter the good stuff. Then, 2 cloves of garlic, minced finely. A cheeky splash of 1 tablespoon (15ml) dry white wine (Sauvignon Blanc or Pinot Grigio work great) is optional, but it lifts the flavour, trust me. Followed by 1 tablespoon (15ml) of fresh lemon juice and 2 tablespoons (30ml) of fresh chopped parsley.
Seasoning Notes: Upping Your Flavor Game
This Butter Scallops Recipe relies on simplicity. The garlic butter is the star. Don't skimp on the garlic. If you fancy a bit of a kick, chuck in a pinch of red pepper flakes.
Lemon juice brightens things up, too. Don't have white wine? No worries, a splash of chicken stock will do the trick.
Equipment Needed: Keep It Simple, Stupid!
For perfect Pan Scallops , all you really need is a good pan, preferably stainless steel or cast iron. A pair of paper towels is vital for drying those scallops.
And you'll need some tongs or a spatula for flipping your Seared Scallops with Lemon Butter .
Want Restaurant Style Scallops without the fuss? This recipe is it. Just follow these simple steps, and you’ll have a gourmet meal on your plate in a blink.
This Quick Scallop Recipe is genuinely a lifesaver on busy weeknights. It takes me like 15 Minute Scallops to go from prep to plate.
Let's face it, who doesn't love a super Garlic Butter Scallops Recipe Easy to make? This will become your new go-to recipe for How To Cook Sea Scallops like a pro!
Cooking Method: Easy Pan Seared Garlic Butter Scallops
Fancy a bit of restaurant quality grub without the faff? These Easy Pan Seared Garlic Butter scallops are exactly that. I'm talking seriously delicious, ready quicker than you can say fish and chips.
Honestly, buttered scallops have never been easier!
Prep Steps: Get Your Ducks in a Row!
First, the mise en place . It sounds fancy, but it just means get everything ready. Pat your 1 pound (450g) of scallops completely dry.
Seriously, get them bone dry. This is key ! Season with 1/4 teaspoon (1.5g) of salt and 1/4 teaspoon (1.
5g) of pepper. Mince 2 cloves of garlic. Chop 2 tablespoons (30ml) of fresh parsley. Having everything prepped saves time and avoids those "Oh sugar, where's the garlic?" moments.
step-by-step Sizzle!
- Pat those scallops dry! Seriously, dry them again.
- Melt 2 tablespoons (30g) butter in a large skillet over medium high heat.
- Sear scallops for 2- 3 minutes per side. Look for that golden brown crust.
- Add garlic for the last 30 seconds , stirring until fragrant.
- Deglaze with 1 tablespoon (15ml) white wine (optional) and reduce for 30 seconds .
- Remove from heat, stir in 1 tablespoon (15ml) lemon juice and 2 tablespoons (30ml) parsley.
Pro Tips: Elevate Your Scallops!
The secret to restaurant style scallops is a screaming hot pan. I use cast iron if I have time to let it heat up slowly.
Don't overcrowd the pan! This will steam your Pan Scallops instead of searing them. Cook in batches if you need to.
Serve immediately! Why not try a squeeze of lemon and some fresh parsley with your Seared Scallops with Lemon Butter .
This recipe has turned my kitchen into a stage for culinary theatre, and for good reason. It's not just about How To Cook Sea Scallops ; it's about mastering a technique that can transform a simple ingredient into something truly special.
These scallops are divine, so let's get to it! This Quick Scallop Recipe is sure to impress. Enjoy your Garlic Butter Scallops Recipe Easy !
Recipe Notes for Your Easy Pan Seared Garlic Butter Adventure
Right, let's talk about a few little secrets and tweaks to make these amazing scallops even more bloody brilliant . We're diving deep into the details, like a proper treasure hunt!
Serving Suggestions: Plating Like a Pro
Listen, you want these Buttered Scallops to look as good as they taste, yeah? I reckon a simple plate, maybe a smear of pea puree underneath, looks fancy without being a faff.
Think restaurant style scallops, but at home!
Complementary sides? A crisp green salad with a lemony dressing is smashing, or maybe some garlicky asparagus. And a chilled glass of Sauvignon Blanc? Oh my gosh, perfection .
Storage Tips: Keeping the Dream Alive
Alright, these Pan Scallops are best eaten fresh, honestly. But if you've got leftovers, no worries!
Fridge: Pop them in an airtight container and they'll be grand for a day or two.
Freezing: I wouldn't recommend freezing them. They'll get a bit rubbery, you know?
Reheating: Gently reheat in a pan with a little butter, or even in the microwave (but be careful not to overcook them!).
Variations: Your Kitchen, Your Rules
- dairy-free? No sweat! Use olive oil instead of butter for those yummy Pan Seared Scallops Garlic Butter .
- Spice it up? Add a pinch of chili flakes to the garlic butter for a bit of a kick. Sorted!
- Seasonal Swaps: In the summer, try adding some chopped fresh tomatoes to the sauce. Lush!
Nutrition Basics: Goodness in Every Bite
These Seared Scallops with Lemon Butter are packed with protein. They're also relatively low in calories, which is always a bonus, isn't it?
Did you know? Scallops are a great source of omega-3 fatty acids, which are good for your heart. A 10-gram serving of scallops provides roughly 100mg of omega-3s.
Right then, that's all the nitty gritty. Give this Butter Scallops Recipe a go! You can totally nail this Quick Scallop Recipe .
Honestly, it's easier than brewing a cuppa! You will learn How To Cook Sea Scallops . Go on, get cooking and create delicious Garlic Butter Scallops Recipe Easy and a delicious 15 Minute Scallops recipe ! You've got this!
Frequently Asked Questions
Why are my scallops not searing properly? They're just kind of...steaming!
Ah, that's a classic! The most common culprit is moisture. You absolutely MUST pat those scallops bone dry with paper towels before searing. Think of it like prepping for a proper fry-up dry ingredients are key!
Also, make sure your pan is ripping hot before adding the scallops, and don't overcrowd it, otherwise they'll steam.
Can I make this Easy Pan Seared Garlic Butter recipe ahead of time?
While the scallops are best served immediately for that perfect texture, you can prep some elements in advance. You can mince the garlic and chop the parsley earlier in the day. However, I wouldn't recommend cooking the scallops ahead as they can become rubbery.
It's a quick dish, so best cooked fresh like fish and chips from the chippy!
What's the best way to store leftover Easy Pan Seared Garlic Butter Scallops?
If you happen to have any leftovers (unlikely!), store them in an airtight container in the fridge. They'll be good for up to 2 days. Reheat gently in a pan over low heat microwaving can make them tough, like reheating day old Yorkshire Puddings!.
I'd suggest adding a knob of fresh butter when reheating to add moisture.
I don't have white wine. Is there anything else I can use in this Easy Pan Seared Garlic Butter recipe?
Absolutely! The white wine adds a nice depth of flavour, but it's not essential. You could substitute with a splash of chicken broth for a similar savoury note, or simply leave it out altogether. The lemon juice and garlic butter will still create a delicious sauce.
Think of it like choosing between different biscuits to dunk in your tea still good, just slightly different!
Can I use frozen scallops for this recipe?
You can indeed, but proper thawing is crucial! Thaw them overnight in the refrigerator. And, just like with fresh scallops, ensure they are completely dry before searing. Frozen scallops tend to release more moisture, so give them a good pat down. No one wants soggy scallops, not even Paddington Bear!
Is this recipe healthy? What are the nutritional benefits of Easy Pan Seared Garlic Butter Scallops?
Scallops themselves are a great source of lean protein and essential nutrients like vitamin B12 and omega-3 fatty acids. The garlic butter adds flavour and fat, so while it's delicious, moderation is key. You could lighten it up by using less butter or substituting some of it with olive oil.
Enjoy this treat as part of a balanced diet, perhaps with a side of healthy greens!
Garlic Butter Scallop Sizzle Pan To Plate
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 20g |
| Fiber | 5g |
