Seared Garlic Lemon Butter Scallops

Welcome again to “Yummy Mommies” the home of meal receipts & list of dishes, Today i will guide you how to make “Seared Garlic Lemon Butter Scallops”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Before post it here i send via Our Pinterest Account the full recipe to some of our great followers to try it and this was their opinions :

  • "renee" : Made this for dinner last night and we were pleasantly surprised with the results. Bravo!!! A recipe thats oh so simple, but oh so delicious! I followed it exactly and I wouldn't change a thing. What an excellent dish this is to serve to your sweetheart. My husband made all those "mmmm good" sounds as he ate, and he's somewhat picky when it comes to seafood recipes. Thanks for submitting this one; I will definitely be making these again!
  • "traci" : Good!.. After cooking the scallops in the butter I took them out and added the lemon and other ingredients back in the pan along with a little marsala wine... simmered a few minutes. Last I threw in some Italian parsley and scallops back in the sauce then served over linguini! ~ Made it again tonight but didn't use any lemon since I didn't have any... more garlic and I seared them for a darker colored scallop! Served with pasta from a box and broccoli.
  • "megan" : These were wonderful!! I added chicken broth, white wine, lemon juice, parmesan cheese, garlic, salt pepper and butter in the skillet after searing the scallops, and added the scallops back in once these were mixed. I made angel hair pasta and added canned spinach and mixed the scallops and sauce and spinach and pasta all together, it was great. **added parsley and italian seasoning too
  • "marnee" : Very good. i think I used too much lemon (just eyeballed it), and I overcooked the scallops, but it was still very good. I also added some half and half and a bit of flour to thicken the sauce.
  • "amy" : Wonderful! I cut WAY down on the butter and added a little olive oil, heated to very hot, added the garlic, then the scallops, and fried the scallops about 3 mins./side. They browned beautifully! Removed the scallops to a covered plate, added about 1/3 cup of white wine, reduced it, added lemon juice, pepper, and about a half tsp. of dried tarragon. Poured over the scallops and enjoyed!
  • "leslie" : This is a yummy recipe. I think I would use smaller scallops the next time because my hubby is not a fan of the big ones and I have a hard time figuring out when the large ones are ready. But we both LOVED the sauce. I added more veggies and sauteed ciopponi onions, zucchini and squash in a separate pan then combined it all and served over angel hair pasta. Yum!!

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