Lemon Garlic Butter Scallops
Appetizers,  Meals

Lemon Garlic Butter Scallops

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I made these Lemon Garlic Butter Scallops and also Crab Cakes with Spicy Old Bay Mayo on the same day.

This is part two of “My dad came over to cook with me”!

We made these two dishes together.

Crab Cakes with Spicy Old Bay Mayo

My mom and my husband joined in the fun as our taste testers.

Gosh…we are SO lucky to have them to taste all of this delicious seafood goodness 😉

They didn’t complain one bit.

Lemon Garlic Butter Scallops

I learned a lot from my sister in law when she came over to make Grilled Chicken Satay with Peanut Sauce a few months ago.

So I really wanted to have my dad teach me his secrets to perfectly seared scallops.

Plus, it’s just fun cooking and being together in the kitchen.

AND he usually comes with wine 😉

So that’s a bonus!

How to make Lemon Garlic Butter Scallops

A little trick he taught me right away was to remove the side muscle. Who knew?!

He said they don’t all have them.

We looked through and peeled away any side muscles we found.

It doesn’t hurt to leave them on, but they are tough and chewy.

Lemon Garlic Butter Scallops

The next trick was to pat them super dry with paper towels.

This will help them sear and get kind of crispy around the edges.

Then coat them in seasoned flour.

Shaking the excess flour off so there’s just a thin coating.

Lemon Garlic Butter Scallops

Now they are ready for the VERY hot skillet.

Once it was very hot he added canola oil.

Any high cooking temp oil will do.

The scallops cook in a single layer, not too close together, for only 30-45 seconds per side.

My fan on my stove isn’t the best, so my kitchen got kind of smokey.

No worries though, if it happens to you just open some windows. It will clear quickly 🙂

Lemon Garlic Butter Scallops

We served these with a lemon garlic butter drizzled over top.

The butter was made before we made the scallops.

You’ll want to have it ready because the scallops cook so quickly.

Simply combine butter, garlic paste, lemon juice, and kosher salt and pepper in a saucepan.

Garlic Paste

Let it melt and simmer just for a few minutes and pour over the Lemon Garlic Butter Scallops.

Lemon Garlic Butter Scallops

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More seafood recipes to try like Lemon Garlic Butter Scallops…

Shrimp and Crab Sushi Stacks

Bang Bang Salmon with Cauliflower Rice

Cajun Lime Shrimp Kabobs

Cajun Lime Shrimp Kabobs
Cajun Lime Shrimp Kabobs

Hibachi Scallops and Bacon Fried Rice

Hibachi Scallops and Bacon Fried Rice

Air Fryer Old Bay Scallops

Air Fryer Old Bay Scallops

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Lemon Garlic Butter Scallops

A simple and elegant scallop dish that's full of fresh flavor

Course Appetizer, Main Course
Cuisine American
Keyword Garlic, Lemon, Scallops, Seafood, Seared
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 190 kcal
Author Jim Basquette

Ingredients

  • 1 pound sea scallops
  • 1/2 cup flour
  • kosher salt, pepper
  • 1/2 stick butter
  • 1 Tbsp garlic paste
  • 1 Tbsp lemon juice
  • 2 Tbsps high temp cooking oil (avocado oil, canola oil, or peanut oil)

Instructions

  1. Rinse the sea scallops and check the sides to see if the side muscle is still attached. If so, peel it away to remove it. (Picture example in post above)

  2. Pat the scallops dry very well with paper towels.

  3. In a bowl combine the flour and some kosher salt and pepper. Stir until evenly mixed.

  4. In a small pan over medium heat combine the butter, garlic paste, lemon juice, and kosher salt and pepper. Stir until melted and simmer for 2 minutes. Set aside.

  5. Toss each scallop in the flour mixture to coat evenly. Shake off excess flour so it’s just a thin coating.

  6. Set a large skillet over high heat. Once it’s very hot add the oil. Place each scallop in the skillet, not touching. Flip after 30-45 seconds and cook 30-45 more seconds. 

  7. Remove from the skillet and drizzle each with the lemon garlic butter.

    Note: We ate these by themselves, but if serving with rice, bread, or pasta I recommend doubling the lemon garlic butter to have more to drizzle over top.

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