Restaurant quality, easy lemon garlic butter pan seared scallops ready to serve in 10 minutes or less. So simple we can all make and enjoy this dish at home.
Easy Pan Seared Scallops Begin with Fresh Fish
For years pan seared scallops have remained a restaurant only dish. The price of scallops and the flavors involved convinced me these were only made by trained chefs of the culinary world. However, recently I found a small fresh fish market that is not too far from me, and serves the freshest fish selection. I was so excited that I purchased a number of items, including these sea scallops. If you are not fortunate to have a fresh fish market nearby, you could order these sea scallops online, which is what I used prior to finding my little fish market. Anyway, this little fish market had me at the front door. When I entered the store, if I did not know any wiser, I would never have guessed they were selling fresh fish because I could not smell any fish at all. Let’s talk screaming fresh fish! And if that were not enough, the freshness was in the flavor. Needless to say I am quite happy about my new find.
Prepping Your Scallops
Fresh sea scallops are often found with their roe still attached. If you purchase scallops with the roe (the large orange/red muscle on the side) still attached you can just pull them off. They remove quite easily. In some countries the roe is eaten, but it can be bitter in taste. Western cultures typically eat only the abductor muscle. The abductor muscle is the fleshy white bud we have come to know and is the part of the scallop that is responsible for opening and closing the shell, thereby enabling the scallop to swim. Rinse your scallop in cold water and pat dry with paper towels. The flavor of scallops most resembles lobster, only a little firmer in texture. To preserve this flavor I season with only a little light salt and pepper. Once this has been done, they are ready for the pan.
Lemon, Garlic Butter Pan Seared Scallops
In this recipe, I have chosen to further enhance the flavor of this mollusk using lemon and garlic. This combination really adds a zesty, garlicky flavor to the dish and lemon and garlic are two things most people love to taste. When cooked correctly, scallops are soft and slightly chewy.
Why Eat Scallops?
You mean besides their amazing great taste? What more do you need? For those of you who do need a little more reason: B12. Scallops are an excellent source of vitamin B12, which in turn is an important nutrient for cardiovascular health. A diet lacking in B12 leaves you susceptible to heart attacks, stroke and diabetic heart disease. Scallops are also a great source of potassium and magnesium, both of which provide assistance to the cardiovascular system. Scallops also provide protein, choline and Omega-3. Anyone living in the current generation has heard of the amazing benefits of consuming omega-3 rich foods and seafood’s are an excellent source.
The World’s healthiest foods has an extensive article about the benefits of scallops that you can read here.