Scrumptious garlic scallops recipe, seared to perfection in a cast iron pan and cooked in a healthy clarified butter for the ultimate seafood meal!
A quick post today on how to make easy garlic scallops that are perfectly seared yet succulent, garlicky and saucy! You can serve them as an appetizer, starter or dinner for two over a creamy risotto!
So, Are you ready for the perfect garlic scallops of your life ?
Initially I planned to make some garlic shrimp, but could not find any wild caught ones at the market, so I grabbed some large wild scallops instead.
Lucky me, I also had all that clarified Butter Ghee from the other day, so really, the Universe aligned itself to make this happen.
Healthy garlic scallops, you don’t even have to worry about eating too much!
Then you can mop it up with some crusty bread or serve them with rice, asparagus, steamed vegetables, angel hair pasta and lots of lemon. Garlic spinach and pea puree are also lovely pairings.
So dust off that old cast iron skillet, it’s the only way to get perfectly seared scallops without overcooking them, and ending up with a rubbery mess. And if you don’t have a cast iron skillet (<–amazon affiliate) by now, I’m gonna send you to the naughty corner for 20 minutes 😉
Important: make sure your scallops are completely patted dry very well on paper towels.
You can’t work with watery scallops and expect to end up with nicely seared garlic scallops.
So: dry scallops, coated in a little bit of olive oil, seasoned well and then quickly seared in a hot cast iron skillet for no more than 1 to 2 minutes on each side. Easy, simple, perfect, deliciousness, right?
Then you add your healthy clarified butter ghee, lots of garlic and a squeeze of fresh lemon juice to brighten it all up.
I promise you, as simple as this recipe easy, I know these garlic scallops will become a favorite!
- 1 lb large scallops
- 1/4 c clarified butter ghee
- 5 cloves garlic grated
- 1 large lemon zested
- 1/4 c Italian parsley roughly chopped
- 1/2 tsp sea salt + more to taste
- 1/4 tsp peppercorn medley freshly ground
- 1/4 tsp red pepper flakes
- A pinch of sweet paprika
- 1 tsp extra virgin olive oil
Make sure to pat dry the scallops on paper towels very well before cooking.
Heat up a large cast iron skillet on medium flame.
Meanwhile in a medium bowl toss the scallops with a drizzle of olive oil or butter ghee, just enough to coat it all over. Sprinkle them with the sea salt, cracked pepper, red pepper flakes and sweet paprika. Toss to coat gently.
Add a little drizzle of butter ghee to the hot skillet, just enough to coat the bottom. Add the scallops making sure not to overcrowd the pan, and sear for about 2 minutes on each side until nicely golden. ( Use a small spatula to flip them over individually )
Add the butter ghee to the skillet with the scallops and then add the garlic. Remove from heat and using a spatula push the garlic around to infuse the sauce for about 30 seconds. The heat from the skillet will be enough for the garlic to work its magic into the butter. This is how you avoid that pungent burnt garlicky taste we don’t like.
We are just looking to extract all that sweetness from the garlic, and this is how you do it, without burning.
Squeeze half of the lemon all over the scallops and move the skillet around a little so it combines with the butter. Sprinkle with the minced parsley, lemon zest and a drizzle of extra virgin olive oil. Serve with crusty bread or al dente capellini noodles.
If serving with capellini noodles, make about 1/4 pound per person, and stretch the sauce with some of the pasta water the noodles cooked in.