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WOULD YOU EAT THIS GARLIC BUTTER BAKED SCALLOPS

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Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: Under 25 minutes
Intensity Level: Easy. This recipe is perfect for beginners and seasoned cooks alike, requiring minimal technique but delivering maximum flavor.

Ingredients

  • 1 to 1.5 pounds (450-680g) dry sea scallops (about 12-16 large scallops)

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons olive oil

  • 6 tablespoons unsalted butter

  • 6-8 large garlic cloves, minced or finely grated

  • 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or seafood broth

  • 2 tablespoons fresh lemon juice (from about 1/2 a lemon)

  • 1 teaspoon lemon zest

  • 1/4 cup fresh parsley, finely chopped, plus more for garnish

  • 1 tablespoon fresh chives, chopped (optional)

  • Pinch of red pepper flakes (optional, for a subtle heat)

Equipment

  • A large (10-12 inch) oven-safe skillet (cast iron or stainless steel is ideal)

  • Paper towels

  • Small bowl

  • Microplane or zester (optional, for lemon zest)

  • Tongs or a thin spatula

Instructions

1. Prep & Dry the Scallops (The Most Crucial Step!)
Remove the small, tough side muscle from each scallop if it’s still attached (it often looks like a little rectangular tab). Pat the scallops intensely dry with several layers of paper towels. This is non-negotiable! Moisture is the enemy of a good sear. Season both sides generously with salt and pepper.

2. Create the Legendary Garlic Butter Sauce
Preheat your oven to 400°F (200°C). In your oven-safe skillet over medium-low heat, melt the butter with the olive oil. Add the minced garlic and cook for just 60-90 seconds, until fragrant but not browned—you want to perfume the butter, not burn the garlic. Immediately pour in the white wine (or broth) and lemon juice. Let it simmer gently for 2-3 minutes to reduce slightly and cook off the alcohol. Remove from heat. Stir in the lemon zest, chopped parsley, chives, and a pinch of red pepper flakes if using. Taste the sauce and season with a little salt if needed.

3. Sear & Bake to Perfection
Increase the stovetop heat to medium-high. Once the skillet is hot, carefully add the scallops, ensuring they are not touching. Let them sear, undisturbed, for 90 seconds to 2 minutes, until a beautiful golden-brown crust forms on the bottom.

4. The Magic Bake
Without flipping the scallops, immediately transfer the entire skillet to the preheated oven. Bake for 6-8 minutes. The scallops are done when they are just firm to the touch and opaque all the way through. Do not overcook! They should still be tender and juicy inside.

5. Serve Immediately & Indulge
Carefully remove the skillet from the oven (remember, the handle is scorching hot!). Let the scallops rest in the sauce for just one minute. Garnish with extra fresh parsley.

How to Serve

This dish demands immediate attention. Serve the scallops directly from the skillet or plate them beautifully, spooning copious amounts of the glorious garlic butter sauce over the top.

  • As a Main Course: Serve over a bed of creamy risotto, silky mashed potatoes, or angel hair pasta to soak up every drop of sauce. A simple side of roasted asparagus or a crisp green salad completes the meal.

  • As a Show-Stopping Appetizer: Plate 3-4 scallops per person with a slice of crusty, toasted baguette on the side for dipping. You’ll be a legend.

Nutrition Information (Per serving, based on 3 main-course servings)

  • Calories: ~410

  • Total Fat: 30g

  • Saturated Fat: 16g

  • Cholesterol: 105mg

  • Sodium: 750mg (varies with seasoning)

  • Total Carbohydrates: 7g

  • Dietary Fiber: 0.5g

  • Sugars: 1g

  • Protein: 28g

Note: Nutritional information is an estimate. The majority of calories come from the healthy, satiating fats in the butter and olive oil, while the scallops provide a lean, high-quality protein source with minimal carbohydrates.

Why You Absolutely Should Eat This

The answer to our titular question is a resounding, unequivocal YES. This recipe demystifies a seafood often reserved for fancy dinners. The process—searing to create flavor, then baking to ensure even, gentle cooking—is foolproof. The sauce, a symphony of butter, garlic, and lemon, is what dreams are made of, elevating the sweet scallops to sublime heights.

It’s fast enough for a Tuesday but decadent enough for an anniversary. It’s a dish that speaks of confidence and care, proving that the most memorable meals often come from the simplest, most flavorful combinations. So, don’t just imagine it. Make it. Your taste buds will thank you.

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