Alma Bax 
There’s nothing better than a great seafood dish, especially when it’s light, bright, and super healthy. These delectable scallops are lightly pan seared in a lemon-garlic butter sauce and served with roasted potatoes and sautéed baby spinach. (via Well Plated)
Scallops are a great seafood choice. They are high in protein and low in fat, making them an excellent choice for weight loss. They are also a versatile fish that can be prepared in numerous ways; on their own, in a salad, in a sauce, or in a casserole. Lemon and garlic are two flavors that play pretty well together, so it’s no surprise that they are one of the most commonly used flavor combinations in cooking. In this recipe, we used fresh scallops and lemon garlic butter as our base, and then topped them with a little parsley for a pop of green color. Yum!
In the summertime, you can find scallops in every grocery store, but this is not the best time to get them as they are not that fresh and they are hard to find in good quality. So, why not try cooking them yourself? And the best way to cook scallops is to pan-fry them quickly in a little butter and a little garlic.
In 10 minutes or less, you can have restaurant-quality lemon garlic butter pan seared scallops ready to serve. We can all prepare and enjoy this meal at home since it is so easy.
Pan-seared scallops have been a restaurant-only dish for years. Scallops were only produced by skilled chefs in the culinary world, based on the price and tastes involved. However, I just discovered a tiny fresh fish store not far from my home that offers the freshest seafood. I was so ecstatic that I bought a few things, including some sea scallops. If you don’t live near a fresh fish market, you may buy these sea scallops online, which is what I did until I discovered my local fish market. Anyway, I was at the front entrance of this little fish market. I would never have thought they were selling fresh fish if I hadn’t known any better when I walked inside the shop since there was no scent of fish at all. Let’s chat about some screamin’ fresh fish! And, as if that weren’t enough, the taste was very fresh. Needless to say, I am overjoyed with my new discovery.
Scallop Preparation
The roe of fresh sea scallops is often found attached. You may simply take out the roe (the big orange/red muscle on the side) if you buy scallops with the roe still attached. They are simple to remove. The roe is eaten in certain places, although it has a harsh flavor. Only the abductor muscle is eaten in Western cultures. The abductor muscle, also known as the fleshy white bud, is the portion of the scallop responsible for expanding and closing the shell, allowing the scallop to swim. Using paper towels, wipe dry your scallop after rinsing it in cold water. Scallops have a taste that is most similar to lobster, with a somewhat harder texture. To keep the taste, I simply season with a little of salt and pepper. They’re ready to go into the pan after this is completed.
Seared Scallops with Lemon and Garlic Butter in a Pan
In this dish, I’ve decided to use lemon and garlic to accentuate the taste of the mollusc. This combination gives the meal a zesty, garlicky flavor, and lemon and garlic are two flavors that most people like. Scallops are tender and somewhat chewy when cooked properly.
Why Should You Eat Scallops?
What do you mean, apart from their fantastic taste? What more do you require? For those that need a little more convincing, there’s B12. Scallops are a good source of vitamin B12, which is a crucial essential for cardiovascular health. A B12-deficient diet puts you at risk for heart attacks, strokes, and diabetic heart disease. Scallops are also high in potassium and magnesium, which are both beneficial to the cardiovascular system. Scallops are also high in protein, choline, and Omega-3 fatty acids. Anyone born in the last few decades is aware of the many health advantages of eating omega-3-rich foods, of which seafood is a great source.
Recipes to Print
Scallops with Lemon Garlic Butter
Instructions
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In a large skillet, heat the oil over medium-high heat until it is extremely hot. The oil must be quite hot.
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Season the scallops with salt and pepper and sear them in the pan until a golden crust develops. Approximately 2 to 3 minutes. Sear the second side of the scallops. The scallops should have a good crispy crust on both sides and be opaque on both sides. Remove the pan from the heat and put it aside. Overcooking the scallops will result in them becoming rubbery.
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2 tbsp butter, melted in the same skillet Cook, stirring constantly, until the garlic is aromatic, approximately 1 minute. Stir in the remaining tbsp butter and the lemon juice until everything is well combined.
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Remove the scallops from the heat and return them to the skillet to heat thoroughly, about a minute.
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Serve as desired, garnished with parsley.
You may learn more about the advantages of scallops in this article from World’s Healthiest Foods.
I am a self-confessed seafood lover, and never hesitate to order them when I’m out to a restaurant. I’ve always felt they’re a food that can be really memorable and nutritious, especially when they’re cooked well. A good scallop should be both tender and juicy, and there’s no way it can be too much!. Read more about garlic butter scallop recipes and let us know what you think.
Frequently Asked Questions
Why do you soak scallops in milk?
Scallops are soaked in milk to tenderize them.
What kind of pan is best for searing scallops?
A non-stick pan is best for searing scallops.
Should scallops be room temp before searing?
Yes, scallops should be room temperature before searing.
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Ben Austin 