Name: Seared Scallops with Garlic & Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 24 large scallops (about 12 oz total); 2 lemons, juiced; 4 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp unsalted butter, softened; 1/4 cup chopped fresh parsley; 1/4 cup panko breadcrumbs

When I bit into the perfectly seared scallop, the succulent flesh seemed to melt in my mouth, releasing a burst of oceanic flavors that left me utterly entranced. The subtle sweetness of the scallops was elevated by the pop of citrus from the freshly squeezed lemon juice, while the hint of garlic added depth and a touch of savory warmth to the dish. As I savored the flavors, the aromatic whisper of parsley and the crunch of toasted breadcrumbs added a satisfying textural contrast to the dish, making each bite a delight to the senses.

This recipe is a perfect showcase of how to balance flavors and textures to create a truly mouth-watering dish, and I think you’ll find it’s a great addition to your repertoire, especially when paired with a glass of dry white wine. See Related Recipe for inspiration on how to use similar flavors and ingredients in a different recipe.

Why This Recipe Works

Using high-quality scallops is crucial to achieving the perfect sear and texture in this dish. Look for day-boat scallops that are harvested sustainably and have a white or pale orange color.
By keeping the scallops shell-side down during cooking, we’re allowing the juices to flow evenly and cooking the flesh quickly and evenly. This prevents overcooking and preserves the delicate consistency of the scallops.
Adding a squeeze of fresh lemon juice just before serving brightens the flavors and adds a hint of acidity to balance out the richness of the dish. This is also a great trick to help bring out the natural flavors of the scallops.

Key Ingredients

When selecting ingredients for this recipe, look for the freshest and highest-quality options available. Here are some key tips to help you navigate the ingredient list:

First and foremost, make sure to choose day-boat scallops that are harvested sustainably and have a white or pale orange color. These will not only taste better, but also ensure a better texture and a more vibrant presentation. When shopping for lemons, look for ones that are heavy for their size and have a fragrant aroma. Don’t be afraid to use fresh parsley instead of dried, as it will add a brighter and more complex flavor to the dish.

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Recipe Courtesy of Our Kitchen

Seared Scallops with Garlic & Lemon

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

24 large scallops (about 12 oz total)

2 lemons, juiced

4 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

2 tbsp unsalted butter, softened

1/4 cup chopped fresh parsley

1/4 cup panko breadcrumbs

Directions

Rinse the scallops under cold water and pat them dry with paper towels. Season with salt and black pepper.

Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. When the butter starts to melt, place the scallops in the skillet, shell-side down.

Sear the scallops for 2-3 minutes on the first side, or until a golden-brown crust forms. Flip the scallops over and sear for another 2-3 minutes, or until they reach an internal temperature of 120°F to 125°F.

Remove the skillet from the heat and stir in the minced garlic. Add the lemon juice and cook for 1-2 minutes, or until the sauce thickens slightly.

Transfer the seared scallops to a serving plate and spoon the garlic-lemon sauce over the top. Sprinkle with chopped parsley and toasted breadcrumbs, and serve immediately.

Storage & Reheating

To store leftover scallops, place them in an airtight container and refrigerate at 40°F (4°C) for up to 2 hours. To reheat, place the scallops in a microwave-safe dish and cook on high for 10-15 seconds, or until heated through. You can also reheat the scallops in a skillet over low heat for a few minutes, or until heated through.