Lemon Garlic Butter Scallops
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”
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.
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.
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.
Now they are ready for the VERY hot skillet or your Blackstone griddle.
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.
We served these with a lemon garlic butter drizzled over top.
The butter was made before we made the scallops.
Simply combine butter, garlic paste, lemon juice, and kosher salt and pepper in a saucepan.
Let it melt and simmer just for a few minutes and pour over the Lemon Garlic Butter Scallops.
More seafood recipes to try like Lemon Garlic Butter Scallops…
Bang Bang Salmon with Cauliflower Rice
Cajun Lime Shrimp Kabobs
Hibachi Scallops and Bacon Fried Rice
.
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Lemon Garlic Butter Scallops
A simple and elegant scallop dish that's full of fresh flavor
Ingredients
- 1 pound fresh jumbo sea scallops
- 1/2 cup flour
- kosher salt, pepper
- 1/2 stick butter
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- 2 tablespoons high temp cooking oil (avocado oil, canola oil, or peanut oil)
Instructions
-
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)
-
Pat the scallops dry very well with paper towels. In a bowl combine the flour and some kosher salt and pepper. Stir until evenly mixed.
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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.
-
Toss each scallop in the flour mixture to coat evenly. Shake off excess flour so it's just a thin coating.
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Set a large skillet or Blackstone griddle 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.
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Remove from the skillet or griddle 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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