Seared Scallops with Garlic Lemon Butter

Recipe courtesy of Larry’s Catch

Pairs with: Chardonnay

“This recipe is extremely easy to make and is very impressive for your family or guests!  You can serve it as a starter with bread for soaking up the delicious garlic lemon butter or as a main tossed in some linguine!

I sourced the scallops from Larry’s Catch. They are a seafood company based in Toronto delivering wild-caught seafood directly from Canadian fisheries. Sustainably sourced, flash-frozen, and delicious!  The best part is, they deliver right to your door!

” – Heidi Fielding

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

• 1 lb Larry’s Catch Wild Atlantic Scallops, patted dry
• Salt and pepper, to taste
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• Zest and juice of 1/2 lemon
• Fresh parsley, chopped (for garnish)

For Serving:

Crusty bread or pasta, to soak up the sauce (optional).

Instructions:

Prepare the Scallops

Gently rinse the scallops under cold water and pat them dry thoroughly with paper towels. Removing excess moisture helps them sear properly.

Season both sides with salt and pepper to enhance the natural sweetness of the scallops.

Sear the Scallops

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. The pan needs to be very hot to achieve a good sear.

Carefully place the scallops in the skillet in a single layer, making sure they’re not touching each other.

Sear the scallops for 2-3 minutes on one side without moving them. They should form a golden-brown crust.

Flip the scallops and cook the other side for another 2 minutes until they are just opaque and cooked through.

Remove them from the skillet and set aside on a plate.

Make the Garlic Lemon Butter Sauce

In the same skillet, lower the heat to medium. Add the butter and let it melt, scraping up any browned bits from the scallops for added flavour.

Add the minced garlic and cook for about 1 minute until fragrant, stirring constantly to avoid burning.

Add the lemon zest and juice, stirring to combine with the garlic butter. Let the sauce cook for another 1-2 minutes to meld the flavours.

Combine and Serve

Return the scallops to the skillet, spooning the garlic lemon butter sauce over them. Cook for just a few seconds to reheat the scallops, ensuring they’re well coated with the sauce.

Transfer to a serving plate, garnish with fresh parsley, and serve with crusty bread or pasta for soaking up the delicious sauce.