Pan-Seared Scallops with Garlic Butter Sauce
Indulge in the exquisite flavors of the French coastline with this elegant and mouthwatering recipe for pan-seared scallops. Perfectly caramelized scallops are coated in a light flour mixture, enhancing their natural sweetness, while a rich garlic butter sauce elevates the dish to new heights. Ideal for a romantic dinner or a special gathering, these scallops can be served over a bed of creamy risotto or alongside roasted vegetables for a complete meal. With minimal ingredients and quick preparation, this recipe will impress your guests while allowing you to enjoy effortless culinary elegance.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
all-purpose flour
1/4 cup (none)
salt
1/4 teaspoon (none)
pepper
1 dash (none)
scallops
3/4-1 lb (cleaned and patted dry)
olive oil
1/4 cup (none)
butter
2 tablespoons (none)
garlic clove
1 (finely chopped)
parsley
1 tablespoon (chopped)
Instructions
1
In a shallow dish, combine the all-purpose flour, salt, and pepper. Dredge each scallop in the flour mixture, ensuring they are evenly coated.
2
In a large skillet, heat the olive oil over medium heat until shimmering. Carefully add the scallops to the skillet, making sure not to overcrowd the pan. Cook for 4 to 5 minutes, turning once, until the scallops are golden brown and cooked through. Use a slotted spoon to remove the scallops from the skillet and set them aside in a warm place.
3
Reduce the heat to low and add the butter to the skillet. Once the butter is melted and bubbling, add the finely chopped garlic. Sauté the garlic for about 2 minutes, stirring frequently, until it becomes fragrant and lightly golden but not burnt.
4
Drizzle the garlic butter sauce over the warm scallops and sprinkle with freshly chopped parsley for a burst of color and flavor.
5
Serve immediately, and enjoy your elegant dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients for this Pan-Seared Scallops recipe?
The main ingredients include 3/4-1 lb of scallops, all-purpose flour, salt, pepper, olive oil, butter, garlic, and fresh parsley.
How long should I cook the scallops?
Scallops should be cooked for approximately 4 to 5 minutes in a large skillet, turning once, until they are golden brown and cooked through.
Why do the scallops need to be patted dry?
Patting scallops dry ensures that they sear properly and achieve a golden-brown crust rather than steaming in the pan.
What is the purpose of dredging the scallops in flour?
Dredging the scallops in a mixture of flour, salt, and pepper helps enhance their natural sweetness and creates a light, caramelized exterior.
What kind of oil should be used for searing?
This recipe calls for 1/4 cup of olive oil, heated until shimmering, to sear the scallops.
How do I prepare the garlic for the sauce?
You should use one garlic clove that has been finely chopped to ensure it blends well into the butter sauce.
What is the best way to prevent the garlic from burning?
Reduce the heat to low before adding the butter and garlic, and stir frequently for about 2 minutes until it is fragrant and lightly golden.
Can I serve these scallops with side dishes?
Yes, these scallops are excellent served over a bed of creamy risotto or alongside a variety of roasted vegetables.
Is this recipe considered French cuisine?
Yes, this dish is inspired by the exquisite flavors of the French coastline.
What type of scallops should I use?
The recipe calls for 3/4 to 1 lb of scallops; sea scallops are typically preferred for pan-searing due to their size.
Can I substitute the parsley?
Freshly chopped parsley is used for flavor and color, but you can use other fresh herbs like chives or tarragon if preferred.
How much butter is needed for the garlic sauce?
You will need 2 tablespoons of butter to create the rich garlic butter sauce.
Should I use a specific type of skillet?
A large skillet is recommended to ensure you do not overcrowd the pan, which allows for even searing.
When should I add the garlic butter sauce?
The garlic butter sauce should be drizzled over the warm scallops immediately after the sauce is prepared.
Is this recipe suitable for beginners?
Yes, with minimal ingredients and quick preparation, it is designed for effortless culinary elegance.
Can I make this dish ahead of time?
Scallops are best served immediately after cooking to maintain their tender texture and warmth.
How much flour is required?
The recipe uses 1/4 cup of all-purpose flour for dredging the scallops.
Can I use frozen scallops?
Yes, but they must be completely thawed and thoroughly patted dry before you begin the dredging process.
What temperature should the oil be?
The oil should be heated over medium heat until it is shimmering before adding the scallops.
How much salt and pepper should I use?
The recipe suggests 1/4 teaspoon of salt and a dash of pepper mixed with the flour.
What if I don't have olive oil?
While olive oil is recommended, you can use another high-smoke point oil like grapeseed or avocado oil.
How do I remove the scallops from the pan?
Use a slotted spoon to carefully remove the scallops and keep them in a warm place while you make the sauce.
Is this a one-dish meal?
While the scallops are cooked in one pan, it is often tagged as part of a larger meal when served with sides like risotto.
Does this recipe contain many allergens?
The recipe contains seafood (scallops), dairy (butter), and gluten (all-purpose flour).
Can I double this recipe for a party?
Yes, though you should sear the scallops in batches to avoid overcrowding the skillet.
Is there a specific way to chop the parsley?
The parsley should be freshly chopped for the best burst of color and flavor.
What color should the scallops be when done?
The scallops should have a golden brown exterior on both sides.
Can I use salted butter?
The recipe doesn't specify, but if using salted butter, you may want to adjust the salt in the flour dredge.
Is this recipe good for a romantic dinner?
Yes, it is described as an elegant dish ideal for romantic dinners or special gatherings.
How do I clean the scallops?
Scallops should be rinsed under cold water and the side muscle (if present) should be removed before patting dry.