Lemon Garlic Scallops Delight

$- 1 pound sea scallops - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon red pepper flakes - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped - Lemon wedges for serving The main ingredients create a bright and fresh flavor. I always choose fresh sea scallops for the best taste. They should feel firm and smell like the ocean. Olive oil adds richness, while garlic brings a savory note. Lemon zest and juice give this dish a refreshing kick. For those who like a bit of heat, red pepper flakes are a great option. Salt and pepper enhance the natural flavors. Fresh parsley adds color and a burst of herbal flavor. Lemon wedges on the side are perfect for extra zing. Each ingredient plays a key role. Together, they transform simple scallops into a flavorful seafood delight. Enjoy gathering these ingredients; they set the stage for a delicious meal. {{ingredient_image_1}} - Ensure scallops are dried. - Heat olive oil in skillet. Start by drying your scallops well with paper towels. This step is key. It helps create a nice crust when you sear them. Next, heat three tablespoons of olive oil in a large skillet over medium-high heat. Wait until the oil shimmers, which will take about two minutes. - Sear scallops for golden crust. - Flip and cook until opaque. Carefully place the scallops in the hot oil. Make sure not to crowd them; give each scallop space. Cook for two to three minutes without moving them. You want that golden crust to form. Once they are golden, flip each scallop. Cook for an additional one to two minutes until they turn opaque. Once cooked, remove them from the skillet and set them aside. - Sauté garlic until fragrant. - Add lemon zest and juice to the pan. - Return scallops to skillet and combine. In the same skillet, add four cloves of minced garlic. If you like a little heat, add red pepper flakes too. Sauté for about thirty seconds until the garlic smells great and turns lightly golden. Be careful not to burn the garlic. Next, stir in the zest and juice of one lemon. Scrape up any browned bits from the bottom of the pan. Cook for another minute. Finally, return the scallops to the skillet. Toss them gently in the lemon garlic sauce. Season with salt and pepper to taste. To get a great sear on your scallops, start by drying them well. Use paper towels to pat them dry. This step keeps moisture away, allowing a golden crust to form. If the scallops are wet, they will steam instead of sear. Do not overcrowd the pan when cooking. If you add too many scallops at once, they will not sear well. Instead, cook them in batches. This way, you get a nice, crispy texture on each scallop. You can add red pepper flakes to spice things up. Adjust the amount based on your taste. If you want a mild dish, skip them or use less. For a kick, add more! Substituting fresh herbs can also change the flavor. Try basil, thyme, or dill for a new twist. These herbs add freshness and brighten the dish. Always use fresh herbs when possible for the best taste. Pro Tips Dry Scallops Thoroughly: Ensuring the scallops are completely dry before cooking is essential for achieving a perfect sear and preventing them from steaming in the pan. High Heat is Key: Cooking the scallops over medium-high heat allows them to develop a beautiful golden crust, enhancing both flavor and texture. Don't Overcrowd the Pan: Make sure to cook the scallops in batches if necessary. Overcrowding can lower the pan's temperature, leading to uneven cooking. Fresh Ingredients Matter: Using fresh garlic and parsley will elevate the dish's flavor, making your Lemon Garlic Scallops truly delightful. {{image_2}} You can switch up the flavors of lemon garlic scallops by using different types of citrus. Try lime or orange for a unique twist. Each citrus brings its own taste, making the dish fresh and exciting. You can also incorporate other seafood into this recipe. Shrimp or fish pairs well with the lemon and garlic. Just adjust cooking times to ensure everything is cooked perfectly. For gluten-free options, make sure to check all ingredients. The recipe is naturally gluten-free, so you can enjoy it without worry. If you want low-calorie modifications, consider using less oil or skipping the red pepper flakes. You can also serve the scallops with a side of veggies instead of pasta or grains. This keeps the dish light while still being tasty. To keep your lemon garlic scallops fresh, store them in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the container in the fridge as soon as you finish your meal. Leftover scallops last about 1 to 2 days in the fridge. After that, they may lose taste and texture. If you have more than you can eat, consider freezing them. When you reheat scallops, aim to keep them moist. You can use the stovetop or microwave. If using the stovetop, add a splash of water or broth to the pan. Heat on low, stirring gently until warm. For the microwave, cover the scallops with a damp paper towel. This helps steam them lightly. Heat in short bursts, checking often. To maintain flavor, avoid cooking them too long. You know scallops are done when they turn opaque and firm. They should have a nice golden crust. This usually takes about 2-3 minutes per side. If you cut one open, it should look white and not translucent. Overcooking can make them tough, so watch them closely. Yes, you can use frozen scallops. Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water. Dry them well before cooking. This helps achieve that perfect sear and keeps them tasty. Lemon garlic scallops go well with many sides. Here are some ideas: - Garlic bread for a crunchy contrast. - Steamed asparagus for freshness. - Rice or quinoa to soak up the sauce. - Salad for a light and crisp touch. These sides enhance the dish without overshadowing the flavors. I recommend cooking scallops right before serving. They taste best fresh. If you need to prep ahead, you can chop the garlic and parsley. You can also zest the lemon. Just store them in the fridge. Cook the scallops last minute for the best flavor and texture. This article covers making lemon garlic scallops, including the ingredients, cooking steps, and tips. Accurate preparation ensures a perfect sear, enhancing your dish's flavor. You can adjust with optional ingredients and variations for your taste. Proper storage helps keep leftover scallops fresh. Remember to consider your diet with easy modifications. This dish is simple, delicious, and perfect for any meal. With practice, you’ll master it and impress your family and friends. Enjoy cooking and savor every bite!$

Lemon Garlic Scallops Delight

A delicious and quick seafood 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 of
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 Scallops: Ensure that the scallops are thoroughly dried with paper towels. This helps achieve a nice sear when cooking.
Heat the Oil: In a large skillet, heat the olive oil over medium-high heat until shimmering, about 2 minutes.
Sear the Scallops: Place the scallops in the pan, making sure they aren't crowded. Cook for 2-3 minutes without moving them until a golden crust forms. Flip and cook for an additional 1-2 minutes until the scallops are opaque and cooked through. Remove from the skillet and set aside.
Sauté the Garlic: In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant and lightly golden, being careful not to burn the garlic.
Add Lemon Zest and Juice: Stir in the lemon zest and lemon juice, scraping up any browned bits from the bottom of the pan. Cook for another minute.
Return Scallops to the Skillet: Add the scallops back into the skillet, tossing gently in the lemon garlic sauce. Season with salt and pepper to taste.
Garnish and Serve: Remove from heat and sprinkle with fresh parsley. Serve immediately with lemon wedges on the side for an extra burst of flavor.

Notes

Ensure scallops are patted dry for the best sear.

Keyword garlic, lemon, quick meal, scallops, seafood