Garlic Scallops

These pan-seared garlic scallops offer a quick, elegant weeknight dinner that feels indulgent without the fuss. The key is achieving a perfect golden crust on the delicate seafood while keeping the interior tender and succulent. Aromatics like fresh garlic and dried parsley infuse the cooking butter with deep flavor, while a bright splash of lemon juice cuts through the richness for a balanced bite. This dish pairs beautifully with simple sides like steamed vegetables or rice. It&# 226;ÂÂs an ideal choice for date nights or when you want to treat yourself to a restaurant-quality meal at home.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 41.0

Dietary: Diabetic, Low-fat

Description

These pan-seared garlic scallops offer a quick, elegant weeknight dinner that feels indulgent without the fuss. The key is achieving a perfect golden crust on the delicate seafood while keeping the interior tender and succulent. Aromatics like fresh garlic and dried parsley infuse the cooking butter with deep flavor, while a bright splash of lemon juice cuts through the richness for a balanced bite. This dish pairs beautifully with simple sides like steamed vegetables or rice. It&# 226;ÂÂs an ideal choice for date nights or when you want to treat yourself to a restaurant-quality meal at home.

Ingredients

1 lb Scallops
3 tbsp Flour
4 tbsp Margarine
3 cloves Garlic, minced
2 tbsp Dried parsley flakes
2 tbsp Lemon juice
Salt and pepper to taste

Directions

1
Pat the scallops dry with paper towels to ensure a good sear.
2
In a shallow bowl, combine the flour, salt, and pepper.
3
Toss the scallops in the flour mixture until lightly and evenly coated.
4
Melt 2 tablespoons of margarine in a large skillet over medium-high heat.
5
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently until fragrant but not browned.
6
Carefully add the coated scallops to the skillet in a single layer.
7
Cook without stirring for 2-3 minutes until the bottom is golden brown.
8
Flip the scallops and cook for another 2-3 minutes until opaque and cooked through.
9
Remove scallops from the skillet and set aside on a warm plate.
10
In the same skillet, add the remaining margarine, parsley, and lemon juice.
11
Warm the sauce for 30 seconds, then pour over the scallops before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 41.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 8.6g3%
Dietary Fiber 0.3g2%
Sugars 0.0g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use sea scallops that are not treated with sodium tripolyphosphate (STP), as they sear better and have a cleaner taste.

Do not overcrowd the pan; cook in batches if necessary to maintain high heat and achieve a proper crust.

You can substitute margarine with unsalted butter for a richer flavor, though margarine keeps the dish lower in saturated fat.

Serve immediately while hot to enjoy the tender texture and crisp exterior.

Keywords: garlic, scallops, seafood, pan-seared, quick dinner, lemon, parsley, butter, healthy, low carb, easy recipe, weeknight meal, elegant, protein

Read it online: https://www.chefs-mate.com/recipe/garlic-scallops/