Lemon Garlic Scallops Delight

$To make lemon garlic scallops, you will need: - 1 pound sea scallops, patted dry - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) - Lemon wedges (for serving) If you don’t have sea scallops, try using bay scallops. They cook faster. For the olive oil, you can swap in butter for a richer flavor. Garlic powder can replace fresh garlic, though fresh is best. If you like a little heat, add more red pepper flakes. Use lime juice instead of lemon juice for a different twist. You will need a few simple tools: - A large non-stick skillet - A spatula or tongs for flipping scallops - A cutting board and knife for chopping - A zester or grater for lemon zest - Paper towels for drying scallops {{ingredient_image_2}} Start by drying the scallops with paper towels. This step matters a lot. If they are wet, they will not sear well. A dry surface helps create a golden crust. Use about one pound of sea scallops for this dish. Make sure they are all the same size for even cooking. Next, heat three tablespoons of olive oil in a non-stick skillet over medium-high heat. Wait until the oil shimmers; this takes about two minutes. Gently place the scallops in the hot oil. Don't crowd them; leave space for air. Cook for two to three minutes without moving them. This helps form that perfect golden crust. After that, flip each scallop carefully. Cook for another one to two minutes until they are opaque. Remove them from the skillet and set them aside on a plate. In the same skillet, add four minced garlic cloves. You can also add a teaspoon of red pepper flakes if you like some heat. Sauté the garlic for about 30 seconds. Stir often until it becomes fragrant but not burnt. Next, add the zest of one lemon and two tablespoons of fresh lemon juice. Make sure to scrape the bits off the skillet for extra flavor. Cook this mixture for another minute to blend the flavors. Finally, return the scallops to the skillet. Toss them gently in the lemon garlic sauce and season with salt and pepper to taste. To sear scallops well, start with dry scallops. Pat them with paper towels. This helps form a nice crust. Use a hot skillet with olive oil. Wait until the oil shimmers before adding the scallops. Place them gently in the pan. Keep some space between them. Cook untouched for 2-3 minutes. Flip them and cook for another 1-2 minutes. They should look golden and opaque when done. One common mistake is overcrowding the pan. This can steam the scallops instead of searing them. Another mistake is not drying them enough. If they're wet, they won't brown well. Also, avoid cooking them too long. Overcooked scallops become tough and rubbery. Lastly, don’t forget to season them. A pinch of salt and pepper enhances the flavor greatly. To check if scallops are done, look for a few signs. They should be opaque and firm to the touch. You can also cut one in half. If it is opaque all the way through, they are ready. Avoid cooking them until they are dry. Perfectly cooked scallops should feel tender and springy. Pro Tips Dry Scallops Thoroughly: Ensuring your scallops are patted dry will help achieve a perfect sear, preventing them from steaming in the pan. Use Fresh Ingredients: For the best flavor, opt for fresh garlic and lemon juice. The freshness will enhance the overall taste of the dish. Don't Overcrowd the Pan: Searing scallops in batches if necessary will allow for even cooking and a better crust. Adjust Heat as Needed: If the garlic begins to brown too quickly, lower the heat to prevent it from burning and becoming bitter. {{image_4}} You can easily add vegetables to your lemon garlic scallops. Vegetables add color and nutrition. Try adding fresh spinach, cherry tomatoes, or asparagus. These veggies cook fast and pair well with scallops. Simply sauté them in the same skillet before adding the scallops. This way, they soak up the lemon garlic flavor too. While the basic recipe shines with lemon and garlic, you can mix up the flavors. For a spicy kick, add more red pepper flakes. If you like a sweet touch, try a pinch of sugar. Fresh herbs like thyme or dill also work well. Just remember to keep the focus on the scallops. You want them to shine through the seasonings. If you prefer, you can cook scallops in the oven. Preheat the oven to 400°F (200°C). Place the scallops in a baking dish with olive oil and seasonings. Bake for about 10-12 minutes. You can also grill them for a smoky flavor. Just make sure to watch them closely. Scallops cook fast, no matter how you prepare them. To store leftover scallops, place them in an airtight container. Make sure to let them cool first. Seal the container tightly to keep air out. Store it in the fridge for up to two days. If you want them to last longer, consider freezing. To reheat your scallops, use a skillet over low heat. Add a little olive oil to help keep them moist. Heat for about 2-3 minutes on each side, just until warm. Avoid using high heat, as this can make them chewy. To freeze scallops, wrap them in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. They can stay in the freezer for up to three months. When you’re ready to use them, thaw them in the fridge overnight. The best scallops to use are sea scallops. They are large and sweet. Look for fresh scallops from a trusted source. When buying, check for a mild, fresh smell. Avoid scallops with a strong fishy odor. Fresh sea scallops have a firm texture and a glossy sheen. Yes, you can use frozen scallops. They are often as good as fresh ones. Just make sure to thaw them properly. Place them in the fridge overnight for the best results. If you are short on time, you can run them under cold water. After thawing, pat them dry before cooking. This helps them sear nicely. To make scallops less rubbery, ensure they are dry before cooking. Moisture causes them to steam instead of sear. Use high heat when cooking. This creates a golden crust, which adds flavor. Don’t overcook them; they should be opaque and just firm. Cooking time should be about 4-5 minutes total. You now know how to prepare delicious scallops. We covered ingredients, cooking steps, and tips to make them perfect. You learned to avoid common mistakes and explore variations. Proper storage helps keep scallops fresh. Use this guide to impress friends and family with your scallop dish. Cooking can be fun, so get started today! Enjoy your tasty results.$

Lemon Garlic Scallops Delight

A delicious and quick dish featuring seared scallops in a zesty lemon garlic sauce.

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Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine Seafood

Servings 2

Calories 250 kcal

Ingredients

1 pound sea scallops, patted dry
3 tablespoons olive oil
4 cloves garlic, minced
1 lemon zest
2 tablespoons fresh lemon juice
1 teaspoon red pepper flakes (optional)
to taste salt and pepper
2 tablespoons fresh parsley, chopped (for garnish)
lemon wedges (for serving)

Instructions

Prepare the Scallops: Begin by ensuring the scallops are completely dried using paper towels. This step is crucial as it helps develop a beautiful golden sear when cooked.
Heat the Olive Oil: In a large, non-stick skillet, pour in the olive oil and heat it over medium-high. Wait until the oil is shimmering—this should take about 2 minutes.
Sear the Scallops: Gently place the dried scallops in the hot skillet, ensuring they are not overcrowded. Allow them to cook untouched for 2-3 minutes, which gives them time to form a nice, golden crust. Afterward, carefully flip each scallop and cook for an additional 1-2 minutes, or until they turn opaque and are just cooked through. Once done, remove the scallops from the skillet and set them aside on a plate.
Sauté the Garlic: Using the same skillet, add the minced garlic and optional red pepper flakes. Sauté for about 30 seconds, stirring frequently, until the garlic becomes fragrant and lightly golden, but take care not to let it burn.
Incorporate Lemon Zest and Juice: Stir in the fresh lemon zest and lemon juice, making sure to scrape any caramelized bits from the skillet's bottom. Allow this mixture to cook for another minute to meld the flavors.
Return Scallops to the Skillet: Carefully add the cooked scallops back into the skillet, gently tossing them in the lemon garlic sauce. Season the dish with salt and pepper according to your taste preferences.
Garnish and Serve: Take the skillet off the heat and generously sprinkle the dish with freshly chopped parsley. Serve the scallops immediately, accompanied by lemon wedges for an added zesty kick.

Notes

For an elegant touch, serve the scallops on a plate drizzled with the lemon garlic sauce, and garnish with additional parsley. Place the lemon wedges on the side for that vibrant pop of color.

Keyword garlic, lemon, quick meal, scallops, seafood