"Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick." — Button
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large sea scallops
fresh lemon juice
I made some changes - first I infused some olive oil with garlic, I removed the garlic and seared the scallops in the oil on high heat. Once the scallops were done I transfered them to a plate. Then I added the butter and sauteed some garlic and shallots and added about 2 tablespoons of flour (as a thinkening agent for sauce). Then added some chicken stock and w-wine, lemon, pasta, asparagus, tomatoes, parmesan and of course the scallops and tossed it all together. So good!!! I guess I came up with my own recipe, but thanks for the good start.
If you are going to try this dish, make sure you use FRESH GARLIC and FRESH LEMON JUICE, both of which I didn't have. Will give this recipe one more try using the fresh ingreds. I mentioned otherwise it was just okay. Will rate this again.
Made this for dinner last night and we were pleasantly surprised with the results. Bravo!!! A recipe thats oh so simple, but oh so delicious! I followed it exactly and I wouldn't change a thing. What an excellent dish this is to serve to your sweetheart. My husband made all those "mmmm good" sounds as he ate, and he's somewhat picky when it comes to seafood recipes. Thanks for submitting this one; I will definitely be making these again!
Fantastic!! I used a little less butter and added a touch of white wine and some capers. Mmmmmm!!
Very easy and very tasty! I tripled all ingredients except the scallops and served over angel hair pasta.
This was delicious! My palet just recently found a fondness for seafood but I'm still pretty picky. Tonight my husband made this recipe and I was a little nervous, I'd only had scallops twice in a restaurant, I was pleasently surprised, this was so wonderful. He wants me to let you know he added fresh parsley, tarter sauce, half n' half, cayenne pepper to the lemon/salt mixture. This made it creamier and made for a nice presentation.
Good!.. After cooking the scallops in the butter I took them out and added the lemon and other ingredients back in the pan along with a little marsala wine... simmered a few minutes. Last I threw in some Italian parsley and scallops back in the sauce then served over linguini! ~ Made it again tonight but didn't use any lemon since I didn't have any... more garlic and I seared them for a darker colored scallop! Served with pasta from a box and broccoli.
I was almost out of butter, so I used maybe 1/2 Tablespoon of butter and supplemented with olive oil. It turned out SO yummy, though I imagine that with all butter it would be even better. I sprinkled a tiny bit of cayenne on the top. I recommend!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Garlic-Lemon Scallops
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 220
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