How to Make Scallops at Home

Cheaper than eating out and equally as delicious as scallops made by a chef! When it comes to scallop dishes, this crispy, pan-seared, juicy Lemon Garlic Butter Scallops are the best! Nothing melts in your mouth like soft, crisp, and buttery scallops, whether you serve them as an appetizer or a major dish. s merely one of the many ways we adore scallops! Scallops are generally very intimidating to cook, especially given their expensive cost. You don't want to spend a lot of money on something only to have it go terribly awry. But scallops have another attractive quality as well. When you eat them, they are a luxury and the experience of great dining dishes is over you.


2 teaspoons of olive oil

600 grams or 1 1/4 pounds of scallops

4-5 large minced garlic cloves, 3 tablespoons unsalted butter

1 1/2 tablespoons minced garlic

To taste, add salt and freshly ground black pepper.

1/4 cup of broth or dry white wine

Lemon juice, 2 tablespoons

14 cups finely minced parsley

Steps to Make scallops at Home

In a big skillet or pan, heat the olive oil until it's hot and bubbling. Scallops should be added in a single layer without crowding the pan.
Add salt and pepper to taste, season, and fry for 2 minutes on the other side until crisp, lightly browned, and cooked through. This process should take about 3 minute’s total. Transfer to a platter after removing from the skillet.
Scrape up any browned scallop remnants in the pan and melt 2 tablespoons of butter. Garlic is added, and it's cooked until it smells good for nearly 1 minute
Pour in the wine (or broth) and boil for 2 minutes, or until the wine has almost completely reduced. Lemon juice and the final tablespoon of butter are combined.
After turning off the heat, toss the scallops back into the skillet to slightly reheat them. Garnish with fresh parsley.
Serve with steamed veggies, spaghetti, rice, or garlic bread (cauliflower, broccoli, zucchini noodles).

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