Lemon Herb Pan Fried Scallops

🕒 Prep: 5 min
🔥 Cook: 8 min
🍽 Serves: 8

If you're looking to elevate your dinner game with minimal fuss, these Lemon Herb Pan Fried Scallops might just become your go-to. They're quick to make yet feel like a fancy treat, perfect for impressing guests or just pampering yourself after a long day.

Why You'll Love This Recipe

  • Ready in under 20 minutes.
  • Perfect balance of tangy lemon and fresh herbs.
  • Simple ingredients, gourmet result.
  • Great for both special occasions and weeknight dinners.

Ingredients

1 lb sea scallops
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
1 lemon, zested and juiced
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

Step-by-step Instructions

First things first, make sure your scallops are dry. Use paper towels to pat them down, as moisture is the enemy of a good sear. Once dry, season them with salt, black pepper, and a touch of red pepper flakes for a little heat.

Grab a large skillet and heat up your olive oil and butter over medium-high heat. The combination of these fats will give your scallops a lovely golden crust. Place the scallops in the skillet in a single layer, without overcrowding them. Let them cook undisturbed for 2-3 minutes per side until they develop a beautiful golden brown color.

Once seared, remove the scallops from the pan and set them aside. In the same skillet, toss in the minced garlic and sauté it for about a minute. You want it fragrant, not burnt.

Next, pour in the lemon juice and zest, using it to deglaze the pan. This means you’re scraping up all those tasty bits stuck to the bottom. Add the parsley into the mix, letting it mingle with the lemon and garlic.

Finally, return the scallops to the pan, tossing them gently to coat in the flavorful sauce. Serve them hot, with a sprinkle of extra parsley if you like.

Tips & Tricks

  • Use fresh scallops if possible for the best flavor and texture.
  • Ensure the pan is hot before adding the scallops to get a perfect sear.
  • Don't overcrowd the pan; work in batches if necessary.
  • If scallops are stuck to the pan, give them a little more time to release naturally.

Serving Suggestions

These scallops pair wonderfully with a light, crisp salad or a side of roasted vegetables. For something heartier, try serving them over a bed of creamy risotto or alongside garlic mashed potatoes. A chilled glass of white wine, like Sauvignon Blanc, can complement the dish beautifully.

Frequently Asked Questions

Can I use frozen scallops?
Yes, but make sure to thaw them completely and pat them dry to avoid excess moisture.
How do I know when scallops are done?
Scallops are done when they are opaque and firm to the touch. They should have a nice sear on the outside.
What if I don’t have fresh parsley?
Dried parsley can work in a pinch, but use about a third of the amount since it's more concentrated.

Ingredients Explained

The star of the show is, of course, the scallops. Their sweet, delicate flavor and succulent texture make them ideal for pan-frying. The olive oil and butter combo ensures a rich, crispy sear. Garlic adds aromatic depth, while lemon zest and juice brighten the dish with a refreshing zing. Parsley ties everything together with its fresh, herbaceous notes. Don't underestimate the power of salt, black pepper, and a dash of red pepper flakes for a subtle kick.

Simplified Instructions

1. Pat the scallops dry with paper towels and season with salt, pepper, and red pepper flakes.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add scallops in a single layer, searing for 2-3 minutes per side until golden brown.
4. Remove scallops and set aside.
5. In the same pan, add garlic and sauté for 1 minute.
6. Stir in lemon juice and zest, deglazing the pan and adding parsley.
7. Return scallops to the pan, tossing to coat with the sauce.
8. Serve immediately, garnished with additional parsley if desired.

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