SCALLOP GARLIC BUTTER RECIPES

Name: Garlic Butter Seared Scallops
Prep time: 5 min
Cook time: 8 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 pound fresh bay or sea scallops, (dry packed); salt and fresh ground pepper, (to taste); 1/4 teaspoon sweet paprika; 4 tablespoons unsalted butter, (divided); 4 to 5 garlic cloves, (minced); 1/3 cup dry white wine, ((for Keto, use chicken or vegetable broth)); 1 tablespoon lemon juice; 2 tablespoons chopped fresh parsley; lemon slices, (for garnish)

GARLIC BUTTER SEARED SCALLOPS RECIPE | DIETHOOD

Garlic Butter Seared Scallops Recipe | Diethood image

Pan-seared scallops cooked in the most delicious garlicky butter sauce. An easy and simple recipe you can make at home in under 10 minutes!

Provided by Katerina | Diethood

Categories Appetizers Dinner Side Dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 pound fresh bay or sea scallops, (dry packed)
salt and fresh ground pepper, (to taste)
1/4 teaspoon sweet paprika
4 tablespoons unsalted butter, (divided)
4 to 5 garlic cloves, (minced)
1/3 cup dry white wine, ((for Keto, use chicken or vegetable broth))
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
lemon slices, (for garnish)

Steps:

Thoroughly pat dry the scallops with paper towels.
Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
Season scallops on all sides with salt, pepper, and paprika.
Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.
Cook scallops for 2 minutes, or until browned. Do not move them around.
Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.
Remove scallops from pan and set aside.
Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.
Add wine and cook for 2 minutes.
Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.
Return scallops to the pan and spoon sauce over scallops.
Garnish with parsley and lemon slices.
Serve.

Nutrition Facts : ServingSize 4 scallops, Calories 208 kcal, CarbohydrateContent 8 g, ProteinContent 14 g, FatContent 12 g, SaturatedFatContent 7 g, CholesterolContent 57 mg, SodiumContent 548 mg, FiberContent 1 g, SugarContent 1 g

SEARED SCALLOPS WITH GARLIC BASIL BUTTER

Seared Scallops with Garlic Basil Butter image

Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes 4 servings, 3 large scallops each

Number Of Ingredients 8

Ingredients

12 large sea scallops, 1 1/4 to 1 1/2 pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices

Steps:

Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, FatContent 12.6g, SaturatedFatContent 3.7g, CholesterolContent 69.5mg, SodiumContent 1236.8mg, CarbohydrateContent 9.6g, FiberContent 0.2g, SugarContent 0.2g, ProteinContent 29.6g

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