Creamy Lemon Garlic Seared Scallops
We’ve made it to February, the month notorious for love. One thing we love at Foremost Seafood is scallops. And what better way to say, “I love you,” than with little circles of tender love? There are many ways to cook scallops so we decided that we’ll teach you how to not only do a simple sear on your scallops but also creamy lemon garlic seared scallops which are excellent with pasta.
All About Scallops
At Foremost Seafood, we carry fresh dry Sea Scallops. What is the difference between dry and wet scallops you may ask? Wet scallops are soaked with a solution of water and sodium tripolyphosphate which preserves them longer and removes all natural odor and flavor. Dry scallops do not have these additives to them. Dry scallops are also sweet and natural in taste, whereas wet scallops have been known to have a soapy flavor to them. Dry scallops are also perfect for searing, as they caramelize nicely.
We also have frozen Bay scallops which come in a 1# bag. Bay scallops are smaller in size than that of the sea scallops. The meat is said to have a sweeter, more succulent taste to them.
Did you know that scallops that have more of a tint of color to them, such as a pale beige, orange, or creamy pink, are considered the best. The reason being, the scallops absorb what they eat, therefore the coloring is naturally added flavor. Scallops are known to eat smaller organisms in the water (also known as plankton) which vary in color. When cooked, scallops will turn white no matter the color they originally are. So if you happen to get your hands on an off-white scallop, eat it with love.
Searing the Perfect Scallop
One of the most common questions we get at Foremost Seafood, is how do you cook scallops? There are many ways to cook scallops but the most common would be to just sear them. Here is a step by step on how to sear the perfect scallop.
1# of dry scallops (I used our large,10-20 count)
2 teaspoons unsalted butter
2 teaspoons olive oil
Freshly ground black pepper
Quickly rinse scallops with cold water. Thoroughly pat dry.
Add the butter and oil to a saute pan on high heat.
Salt and pepper the scallops
Once the butter and oil begin to slightly smoke, gently add the scallops, making sure they are not touching each other.
Sear scallops for 2 and a half to 3 minutes on each side until there is a golden crust. The inside should be translucent for the perfect flavor. Searing the scallops longer can result in them having a rubbery texture.
Searing scallops is one of the easiest and fastest ways to enjoy these savory morsels.
However, if you are looking to give your scallops a little more flavor, you can
always try our next recipe, creamy lemon garlic scallops.
This meal would be perfect for a romantic Valentine’s Day dinner.
Creamy Lemon Garlic Scallops
This recipe also calls for searing the scallops. You can use the above directions and then add in the creamy lemon garlic sauce. I’ll still go through all the steps here for you, in case it’s easier to follow (I know it is for me).
1# scallops (I used our large, 10-20 count)
Salt & pepper to taste
2 tablespoons butter
1 tablespoons olive oil
3 cloves garlic minced
¼ cup chicken broth
2 teaspoon lemon juice
¾ cup heavy/whipping cream
Fresh parsley chopped, to taste
Quickly rinse scallops with cold water and dry thoroughly. Season both sides of scallops with salt and pepper.
Add butter and olive oil to a skillet over medium-high heat. When butter and olive oil are steaming, add in scallops and cook for 2 and a half to 3 minutes on each side. Make sure the scallops are not touching each other.
Take the pan off of the heat and remove the scallops from the pan and set aside. I would recommend covering them with foil to keep them warm if you wish.
Add in the garlic, chicken broth, and lemon juice to the skillet. Return the pan to the heat and let the mixture bubble for about 30 seconds to a minute. Make sure to stir and scrape up the brown bits in the skillet.
Stir in the cream and let it cook for a few minutes until it reduces to your liking. Add the scallops back into the pan and let them gently warm through. The middle of the scallops should be somewhat translucent. Scallops will become rubbery if overcooked. Make sure to give the sauce a taste and add more salt & pepper or lemon juice if needed.
Garnish with fresh parsley and serve.
If you are looking to enjoy just scallops alone, you can certainly pair it up with a vegetable and serve as is. I decided to cook up some spaghetti noodles and use the remaining sauce as a base sauce for the noodles. The sauce gave the noodles kind of an Alfredo taste to it. It was just my husband and I eating this dish (early Valentine's Day dinner), so we definitely had some leftovers, but who's complaining?
At Foremost Seafood
Whether you are looking for a simple sear on your scallops or another way to spice up your Valentine’s Day dinner, at Foremost Seafood, we have just the seafood for you. Our fresh, dry sea scallops come in two different sizes, large (10-20 count), and colossal (U-10 count). We also carry 1# bags of frozen bay scallops. These are smaller in size, but have a great flavor to them. Give us a call at (937)298-1986 to place your order ahead of time, or pay us a visit by coming to our store front. Hope you enjoyed the recipe, and don’t forget to tag us in your photos of your creations on social media!