Name: Lemon Garlic Scallops in 15 Minutes
Ingredients: 1 lb scallops, thawed: Look for large, dry scallops for the best flavor and texture. The term “dry” means they haven’t been treated with chemicals and will sear beautifully.; 1/4 tsp salt: Salt enhances all the flavors of the dish.; 1/4 tsp black pepper: Freshly cracked black pepper adds a mild heat that complements the scallops.; 2 tbsp olive oil: A high-quality olive oil adds richness and is perfect for sautéing the scallops.; 2 tbsp salted butter: Butter gives the sauce a creamy texture and luscious flavor.; 5 cloves minced garlic: Fresh garlic is key—its aromatic quality is essential in building the dish’s flavor profile.; 1/4 cup white wine (or chicken broth): White wine adds acidity that brightens up the entire dish. If you prefer, use chicken broth for a non-alcoholic version.; 2 tbsp lemon juice: Freshly squeezed lemon juice is vital for that zesty kick. Avoid bottled juice to retain freshness.

Description

Quick and delicious lemon garlic scallops: A 15-minute main dish with seared scallops in a zesty lemon and garlic sauce, perfect for a light meal.

Ingredients

Scale

1 lb scallops, thawed: Look for large, dry scallops for the best flavor and texture. The term “dry” means they haven’t been treated with chemicals and will sear beautifully.
1/4 tsp salt: Salt enhances all the flavors of the dish.
1/4 tsp black pepper: Freshly cracked black pepper adds a mild heat that complements the scallops.
2 tbsp olive oil: A high-quality olive oil adds richness and is perfect for sautéing the scallops.
2 tbsp salted butter: Butter gives the sauce a creamy texture and luscious flavor.
5 cloves minced garlic: Fresh garlic is key—its aromatic quality is essential in building the dish’s flavor profile.
1/4 cup white wine (or chicken broth): White wine adds acidity that brightens up the entire dish. If you prefer, use chicken broth for a non-alcoholic version.
2 tbsp lemon juice: Freshly squeezed lemon juice is vital for that zesty kick. Avoid bottled juice to retain freshness.

Instructions

Pat the scallops dry: Before cooking, use paper towels to thoroughly dry 1 lb of thawed scallops. This will help achieve a golden-brown crust. Season both sides with 1/4 tsp salt and 1/4 tsp black pepper.
Heat the skillet: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Make sure the oil is hot enough so that the scallops sizzle when added.
Sear the scallops: Carefully place the scallops in the skillet in a single layer to ensure they sear properly. Cook for approximately 2 minutes or until golden brown. Avoid overcrowding the pan. Once golden, gently flip the scallops and cook for another 2 minutes. Remove from the skillet and set aside.
Prepare the sauce: In the same skillet, reduce the heat to medium and add 2 tbsp salted butter. Allow it to melt, then add 5 cloves minced garlic. Sauté the garlic for about 1 minute until fragrant, being careful not to burn it.
Add liquid: Pour in 1/4 cup white wine (or chicken broth) and allow it to simmer for 2-3 minutes, letting the flavors meld together. The alcohol will cook off if using wine, leaving only the flavor behind.
Finish the sauce: Stir in 2 tbsp lemon juice and continue cooking for an additional 30 seconds. This step will ensure your sauce is well-balanced and flavorful.
Combine and serve: Pour the garlic lemon sauce over the cooked scallops and serve immediately. Enjoy!