Lemon Garlic Scallops Food

PAN-SEARED LEMON AND GARLIC SCALLOPS

Steps:

• Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
• Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
• At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
• Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

LEMON GARLIC SCALLOPS

Steps:

• Prepare scallops: Remove the side muscle from the scallop the pat them dry with paper towels.
• Cook Scallops: Heat the olive oil in a large skillet on high heat. Gently add the scallops to the skillet, making sure they are not touching each other. Season them generously with salt and pepper then add the 2 tbsp of butter to the skillet. Sear the scallops for 2 minutes on the first side then flip them over and cook for another 2 to 3 minutes on the other side. Season the other side with salt and pepper as well. They should have a golden crust on each side when they are done. Cook in batches if they don't all fit in the skillet. Transfer the scallops to a plate.
• Make sauce: In another skillet (see notes) heat the olive oil over high heat then add the butter and cook until it melts. Add the garlic and saute for 20 to 30 seconds until it becomes aromatic. Don't over cook it, you don't want it to burn.
• Add the white wine and lemon juice and season with salt and pepper to taste. Cook the sauce for another minute then turn off the heat. Add the scallops back to the skillet, including all the juices.
• Serve: Serve immediately over pasta.

EASY GARLIC-LEMON SCALLOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

LEMON GARLIC SCALLOPS

Steps:

• Rinse scallops and pat dry. Season with salt & pepper to taste.
• Preheat large nonstick skillet over medium high heat. Melt 1 tablespoon butter until slightly foamy.
• Add scallops to butter and sauté 2 minutes per side until seared and slightly translucent. Transfer to plate and keep warm.
• Add wine to skillet. Reduce heat and cook until mostly evaporated. Add garlic and cook 1 minute. Turn off heat, stir in lemon juice and remaining 2 tablespoons butter. Spoon sauce over scallops and serve immediately.

WW GARLICKY LEMON SCALLOPS 4-POINTS

Steps:

• In a large nonstick skillet, heat the oil.
• In a medium bowl, toss the scallops with the flour and salt.
• Transfer the scallops to the skillet; add the garlic, scallions, and sage.
• Saute' until the scallops are just opaque, 3-4 minutes.
• Stir in the lemon juice and parsley; remove from the heat and serve at once.