Garlic Butter Scallops with Herb Dressing!

Garlic Butter Scallops with Herb Dressing Recipe

Ingredients:

For the Scallops:

• 1 lb (about 450g) fresh scallops (about 12-16 scallops, depending on size)

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 2-3 garlic cloves, minced

• Salt and freshly ground black pepper, to taste

• 1/2 tsp paprika (optional, for color and mild spice)

• Fresh parsley, finely chopped (for garnish)

• Lemon wedges (for serving)

For the Herb Dressing:

• 1/4 cup extra virgin olive oil

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey (optional for a hint of sweetness)

• 1/2 tsp garlic powder (or 1 clove fresh garlic, minced)

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp fresh basil, finely chopped

• 1 tbsp fresh chives, finely chopped

• Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Herb Dressing:

• In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and honey (if using).

• Add the garlic powder, chopped parsley, chopped basil, and chives. Season with salt and pepper to taste.

• Set the dressing aside and allow the flavors to meld together.

2. Sear the Scallops:

• Pat the scallops dry with paper towels to remove any excess moisture. This helps achieve a nice sear.

• Season the scallops with a pinch of salt, pepper, and paprika (optional).

3. Cook the Scallops:

• Heat a large skillet over medium-high heat and add olive oil and butter.

• Once the butter is melted and bubbling, add the scallops to the pan. Be careful not to overcrowd them; cook in batches if necessary.

• Sear the scallops for about 2-3 minutes per side until they are golden brown on both sides and have a crispy crust. Avoid overcooking them to maintain their tender texture—scallops should be opaque and slightly firm to the touch but not rubbery.

• In the last minute of cooking, add the minced garlic and cook it with the scallops until fragrant, about 30 seconds.

4. Assemble the Dish:

• Arrange the seared scallops on a serving plate.

• Drizzle the prepared herb dressing over the scallops or serve it on the side as a dip.

• Garnish with fresh parsley and a squeeze of lemon juice.

5. Serve:

• Serve the garlic butter scallops with your favorite side dishes like roasted vegetables, rice pilaf, or a fresh salad. Enjoy!

Tips & Variations:

• For Extra Flavor: You can add a splash of white wine or vegetable broth to the pan after cooking the scallops and simmer it for 1-2 minutes to make a quick sauce to pour over the scallops.

• For a Creamy Sauce: After removing the scallops from the pan, add a couple of tablespoons of heavy cream to the butter and garlic in the pan, and cook for a minute or two until it thickens. Pour this over the scallops for a rich, creamy version.

• Substitute for Scallops: If you can’t find scallops, you can substitute them with shrimp or lobster tails.

• Make it Spicy: Add a pinch of red pepper flakes to the garlic butter sauce for a touch of heat.

Frequently Asked Questions (Q/A)

Q: How do I know when scallops are cooked properly?

• A: Scallops cook quickly—about 2-3 minutes per side depending on their size. You should know they’re done when they are opaque in the center and firm to the touch. If they’re overcooked, they become rubbery and tough, so it’s essential to watch them closely.

Q: Can I use frozen scallops for this recipe?

• A: Yes, you can use frozen scallops, but make sure to thaw them completely before cooking. Place them in the fridge overnight or run them under cold water for a quick thaw. After thawing, pat them dry with paper towels to remove excess moisture before searing.

Q: What can I substitute for Dijon mustard in the dressing?

• A: If you don’t have Dijon mustard, you can use yellow mustard, or omit it entirely if you prefer a simpler dressing. For an alternative, a little bit of tahini can add a different layer of flavor.

Q: Can I prepare the herb dressing in advance?

• A: Yes, you can make the herb dressing up to 2-3 days in advance. Store it in an airtight container in the fridge. Just make sure to give it a good stir before using, as the oil and lemon juice may separate.

Q: What should I serve with garlic butter scallops?

• A: Scallops pair wonderfully with sides like roasted asparagus, garlic mashed potatoes, quinoa, or a fresh green salad. You can also serve them with pasta or risotto for a more substantial meal.

Q: Can I make this dish ahead of time?

• A: It’s best to cook the scallops just before serving, as they tend to lose their texture if reheated. However, the herb dressing can be made ahead and stored in the fridge for up to 3 days.