Garlic Butter Herb Scallops are a quick and tasty seafood dish that can elevate any dinner. With a perfect blend of buttery richness and aromatic herbs, these scallops are sure to impress your family or guests. They are easy to prepare and make a delicious meal for any occasion!
Why Make This Recipe
This recipe is an excellent choice for several reasons. First, scallops are a great source of protein and are low in calories, making them a healthy option. Second, the cooking process is simple and happens in just a few minutes. Finally, garlic and herbs add fantastic flavors that make this dish truly special. Whether you’re hosting a dinner party or just want to treat yourself, Garlic Butter Herb Scallops are a delightful pick.
How to Make Garlic Butter Herb Scallops
Ingredients:
- ⅓ cup kosher salt
- 1 cup hot water
- 1 pound large scallops
- 1 tablespoon olive oil
- 1 tablespoon capers
- Salt and pepper, to taste
- 3 tablespoons butter
- 3 minced garlic cloves
- 1 teaspoon freshly chopped oregano
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon fresh chopped thyme
- Lemon wedges, for serving
- Chopped parsley, for garnish
Directions:
- In a medium-sized bowl, combine ⅓ cup kosher salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine.
- Add 1 pound large scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
- Drain the scallops, rinse them under cold water, and arrange them in a single layer on the paper towel-lined sheet pan. Place another paper towel on top and gently pat the scallops dry.
- In a medium-sized skillet over medium-high heat, add 1 tablespoon olive oil and let it heat until it starts to smoke.
- Season the 1 tablespoon capers with salt and pepper, and add them to the skillet.
- Add the scallops to the pan and sear for about 3 to 3 ½ minutes on each side until golden brown. Remove them from the pan and set aside on a plate.
- In the same pan, add 3 tablespoons butter, 3 minced garlic cloves, 1 teaspoon freshly chopped oregano, 1 teaspoon fresh chopped rosemary, and 1 teaspoon fresh chopped thyme. Cook for about 1-2 minutes.
- Add the scallops back to the pan and heat through. Garnish with lemon wedges and chopped parsley.
How to Serve Garlic Butter Herb Scallops
Serve your Garlic Butter Herb Scallops over a bed of pasta or alongside steamed vegetables for a delightful meal. Squeeze fresh lemon juice over the top for an extra burst of flavor. Don’t forget to sprinkle some chopped parsley for a beautiful finish!
How to Store Garlic Butter Herb Scallops
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to enjoy them again, reheat gently in a skillet over low heat to avoid overcooking.
Tips to Make Garlic Butter Herb Scallops
- Be sure to dry the scallops well before cooking to achieve the best browning.
- Use fresh herbs for maximum flavor; dried herbs can be used in a pinch but will not taste as vibrant.
- To keep the scallops juicy, avoid cooking them too long.
Variation
If you’re looking for a twist on the classic recipe, try adding a splash of white wine or a pinch of red pepper flakes for some heat. You could also substitute the herbs with your favorites to create your unique flavor profile!
FAQs
- Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Just make sure to thaw them completely and dry them well before cooking. - What do I serve with Garlic Butter Herb Scallops?
These scallops pair well with pasta, rice, or a fresh green salad. Steamed vegetables also make a great side dish. - How do I know when scallops are cooked?
Scallops are cooked when they are opaque and firm to the touch. They should have a golden crust on the outside and retain a slightly translucent center.
Garlic Butter Herb Scallops
Ingredients
Brining Scallops
- ⅓ cup kosher salt
- 1 cup hot water
- 1 pound large scallops Make sure to dry them well before cooking.
Cooking Ingredients
- 1 tablespoon olive oil For frying.
- 1 tablespoon capers Season with salt and pepper.
- 3 tablespoons butter
- 3 cloves minced garlic
- 1 teaspoon freshly chopped oregano Use fresh for maximum flavor.
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon fresh chopped thyme
Garnishes
- lemon wedges For serving.
- chopped parsley For garnish.
Instructions
Prepare the Brine
- In a medium-sized bowl, combine ⅓ cup kosher salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine.
- Add 1 pound large scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
Prepare the Scallops
- Drain the scallops, rinse them under cold water, and arrange them in a single layer on the paper towel-lined sheet pan.
- Place another paper towel on top and gently pat the scallops dry.
Cooking Process
- In a medium-sized skillet over medium-high heat, add 1 tablespoon olive oil and let it heat until it starts to smoke.
- Season the 1 tablespoon capers with salt and pepper, and add them to the skillet.
- Add the scallops to the pan and sear for about 3 to 3½ minutes on each side until golden brown. Remove them from the pan and set aside on a plate.
- In the same pan, add 3 tablespoons butter, 3 minced garlic cloves, 1 teaspoon freshly chopped oregano, 1 teaspoon fresh chopped rosemary, and 1 teaspoon fresh chopped thyme. Cook for about 1-2 minutes.
- Add the scallops back to the pan and heat through. Garnish with lemon wedges and chopped parsley.
