Name: Garlic Infused Lemon Butter Scallops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound of sea scallops, patted dry; 2 teaspoons of minced garlic; 1/4 teaspoon of black pepper; 1 tablespoon of chopped fresh parsley; 200 grams of spaghetti; 1/2 teaspoon of salt; 3 tablespoons of unsalted butter; 1 medium lemon, juiced

lemon butter scallops

Our Garlic Infused Lemon Butter Scallops recipe is remarkably easy to make and tastes like a gourmet meal. Served over fresh spaghetti, these seared scallops burst with flavor with every bite.

Fish

Milk

Crustacean Shellfish

Wheat

Seafood

gram

scallop

Seasonings

minced garlic

black pepper

Fresh Vegetables

fresh parsley

Pastas & Noodles

spaghetti

salt

Butter & Margarine

unsalted butter

Fresh Fruit

lemon

Pantothenic acid (B5)

Vitamins

Trans fatty acids

Iron

Minerals

Selenium

Manganese

Vitamin E

Vitamin K

Thiamin (B1)

Alpha-carotene

Vitamin A

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Vitamin C

Riboflavin (B2)

Niacin (B3)

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin B6

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Garlic Infused Lemon Butter Scallops

Meat & Seafood

Baking Goods

Produce

Pasta, Sauces, Grain

Dairy

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Boil a large pot of water for the spaghetti. Cook according to package instructions, then drain and set aside.

Season both sides of the dry scallops with salt and pepper.

Heat a large cast iron or stainless steel skillet over medium-high heat and melt the unsalted butter.

Add the minced garlic to the skillet and sauté for about 30 seconds until it turns fragrant.

Add the scallops to the pan and sear for 2 to 3 minutes per side, until they are browned and cooked through. Be careful not to overcook them.

Once the scallops are cooked, remove them from the pan and set them aside.

With the heat still on, add in the lemon juice to the same skillet and stir it in with the garlic butter sauce, making sure to scrape any bits that have stuck to the bottom of the skillet.

Add the cooked scallops back into the pan, sprinkle them with the chopped parsley.

Serve the scallops and the sauce over the cooked spaghetti. Enjoy!

Garlic Infused Lemon Butter Scallops

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