Palmer’s Direct To You Market
Print
Garlic Butter Scallops
Indulge in these succulent garlic butter scallops, perfect for a quick yet elegant meal. Ready in just minutes, they’re a delightful combination of tender scallops and rich, flavorful garlic butter.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
1 pound large sea scallops
Salt and pepper to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
4 garlic cloves, minced
1/4 cup dry white wine or chicken broth
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Instructions
- Pat the scallops dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Add the scallops in a single layer and cook for 2-3 minutes per side until golden brown and opaque in the center. Remove the scallops from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
- Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until the sauce has slightly thickened.
- Return the scallops to the skillet and toss to coat them in the garlic butter sauce. Cook for another 1-2 minutes until heated through.
- Sprinkle with chopped parsley and serve immediately.
Notes
Serve with crusty bread to soak up the delicious garlic butter sauce.
Pair with a light salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1/4 pound scallops
- Calories: Approximately 250 calories
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.