Easy Garlic-Lemon Scallops Recipe

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!

Don't add the garlic before the scallops! Scallops should be cooked on medium high to high heat (you want them browned after all- "No color, no flavor" as Gordon Ramsay says), and this just means the garlic burns badly in the butter while the scallops cook. I trusted the recipe, and had to quickly heat up and add butter to another pan to transfer the scallops to before they got burned garlic taste on them. If done again I would add the garlic after I'd turned removed the scallops and turned down the heat. Then add the lemon juice and seasonings. Otherwise simple and tasty.

I changed a bit and followed the most helpful review. First, I clarified the butter as I boiled bow-tie pasta. Then I drained most of the butter into a cup. I lightly salt & peppered the scallops (1 lb) and cooked them in the butter. When finished, I removed them to a plate. Deglazed skillet with white wine, and added shallots and garlic for 1 minute. I added the rest of the butter, lemon, salt, pepper, and capers. Then I added the pasta and finally the scallops.

Made this tonight and we loved it. I modified the recipe. I used 3 tablespoons of virgin olive oil instead of butter. I cooked the garlic in the olive oil for about 3 minutes, then removed all the garlic to a bowl. Then seared the scallops and when done put them on a plate. Re-added garlic to same pan, added 4 tablespoons of lemon juice, salt and pepper and simply warmed that until the mixture was hot. Poured that on top of the scallops. Delicious!! Note: if possible, use dry scallops. Store bought scallops have a chemical mixture they sit in that makes them almost impossible to sear/brown.

These scallops are an easy weeknight family dinner. I may also try them over angel hair pasta as an app for company. The recipe's deliciousness is inversely proportional to its easiness - which in my mind is pretty much the perfect combo. And speaking of perfect pairings, we had it with a burgundy-style sauvignon blanc, dry and lemony. We followed some of Mia's tweaks, sauteeing shallots in with the garlic, adding white wine, plus a little flour to make a creamier sauce. We also added more lemon than the recipe calls for. At the table, we topped it with fresh grated parmesan and a sprinkle of crushed red pepper. Parsley would have been great, too, if we'd had it on hand. Thanks for giving us a new family fave!

I hagad 1 pound of scallops. Sprinkled with salt and cayenne, seared in basil inflused olive oil and garlic. Stirred in 1/4 cup flour, then added 2 tbsps butter, lemon juice, a little chicken broth, 2 tbsp parmesan cheese and a sprinkle of Italian seasoning. Served over linguine. My husband was very skeptical of the lemon juice with pasta, but he loved it and so did I.

The recipe was good but needed a tiny bit of pizazz to become great. I reduced the butter to 1 stick (1/3 Cup) which was plenty, and added a cup of chopped flat italian parsley and allowed to bubble and soften, then added garlic careful not to burn. Then added the rest of the ingredients along with a 1/4 tsp of tiny shredded lemon zest. Once the scallops were browned on both sides, I flabayed the dish with about a 1/2 of suaveningon blanc (white wine). I loved it and the kids loved it.

This is an excellent recipe that brings out the natural deliciousness of scallops. I made it as written but would make some minor changes the next time. Spray the pan with cooking spray rather than oil and butter. Heat pan before adding scallops. After scallops are cooked, place in serving dish that has been warming in a 300 degree oven. Return them to the oven while you make the sauce. Now add butter and oil to saute garlic and then lemon juice, salt and pepper. Pour sauce over scallops. I served over jasmine rice with sauteed thinly sliced zucchini, onions and garlic seasoned with Italian seasoning, salt and pepper and sprinkled with grated Romano cheese. Delicious!

Really allows the flavor of scallops to shine through, but I felt like it was missing something. Added 2 drops of sesame oil, and made some pasta for the rest of the butter sauce, adding cherry tomatoes and basil . Great meal!

Great recipe and a great base for improvisation! I made a few changes just to use up what I had in the fridge. I pan seared the scallops in avocado oil & removed. I then followed the recipe but added sliced mushrooms & asparagus spears, covered until cooked through. I served over parparadelle pasta. Hubby & I loved it. A definite repeat! Thank you!

My husband raved over this. It is quick and easy. I added shrimp too. I lightly coated the shrimp and scallops with grated parmesan first. And I took other reviewers advice and added about 1/3 cup of Chardonnay and 2 Tbs of flour to thicken the sauce a little. I used fresh garlic and Minute Maid real lemon juice. This will be a go to recipe for me now.

Perfect over linguine pasta and Parmesan cheese

Very tasty. A savory delight!

Same as above!

Wonderful-no changes!

Bro, I can’t stop thinking about it.

Posted a pic on Instagram — everyone asked for the recipe!

This recipe is perfect! Easy, flavorful, and comforting — everything I look for. It didn’t take long, and the results were incredible. My family keeps asking me to make it again.

Made it and it tasted like something a pro chef made.

Bro, zero regrets — tastes unreal.