Patagonian Scallops with Lemon and Garlic Recipe
Savor the delicate and sweet flavors of Patagonian scallops with this quick and easy seared scallops recipe. Featuring a buttery garlic sauce with a hint of fresh lemon and parsley, these scallops are perfectly seared to golden perfection in just minutes, delivering a luxurious yet simple seafood dish ideal for weeknight dinners or elegant occasions.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Frying
- Cuisine: Patagonian
Ingredients
Scallops
- 1 lb Patagonian scallops (thawed)
Cooking
- 1 tbsp avocado oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Thaw Scallops: Fully thaw the Patagonian scallops either in the refrigerator overnight or by placing them in cold water until completely defrosted to ensure even cooking.
- Dry Scallops: Pat the scallops thoroughly dry using paper towels; removing excess moisture is key to achieving a perfect sear.
- Heat Oil: Heat the avocado oil in a skillet over medium-high heat until shimmering, preparing the pan for searing.
- Sear Scallops: Place scallops in the hot skillet without overcrowding and sear each side for about 1 minute until a golden brown crust forms.
- Add Butter and Garlic: Reduce heat to medium, add unsalted butter and minced garlic to the skillet, and cook for an additional minute, allowing the butter to melt and garlic to infuse the scallops.
- Finish with Lemon: Squeeze fresh lemon juice over the scallops and gently toss them in the pan to coat evenly.
- Garnish and Serve: Sprinkle chopped fresh parsley on top and serve the scallops hot for the best flavor and texture.
Notes
- Avoid overcrowding the pan to ensure scallops sear properly and do not steam.
- Use a high smoke-point oil like avocado oil to prevent burning during searing.
- Dry scallops thoroughly before cooking to promote better browning and texture.
