Ingredients

• 1 tbsp olive oil: For searing the scallops to golden perfection.
• 1 lb. sea scallops: The stars of our show, make sure they’re dry scallops for the best results.
• ½ tsp salt: To enhance the natural sweetness of the scallops.
• ¼ tsp black pepper: Adds a slight kick and depth of flavor.
• 3 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt: This specific butter adds a rich, luxurious taste to our sauce.
• 2 tsp garlic, minced: The heart of our sauce, providing a robust flavor.
• 1 medium lemon: We’ll use the juice of half for the sauce and slice the remaining half for garnish.
• 1 tbsp parsley, chopped: Adds a fresh, herbaceous note to the dish.

Instructions

1. Preparing the Scallops
   1. First things first, let’s get those scallops ready for the spotlight.
   2. Pat them dry with paper towels, ensuring they’re as moisture-free as possible.
   3. This step is crucial for achieving that coveted golden sear.
   4. Season both sides with salt and pepper, giving them a little flavor boost before they hit the pan.
2. Cooking the Scallops
   1. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the bottom.
   2. Once the oil shimmers, carefully place the scallops in the pan, ensuring they’re not touching.
   3. Sear them for 2 to 3 minutes per side, until they develop a beautiful brown crust and are just cooked through.
   4. Remember, scallops are like little sponges of flavor and texture; overcook them, and they’ll turn rubbery.
   5. Once done, transfer the scallops to a plate and cover to keep warm.
3. Making the Buttery Garlic Sauce
   1. In the same skillet, reduce the heat to medium and add the Land O Lakes® Butter with Olive Oil & Sea Salt.
   2. As it melts into a golden pool of flavor, stir in the minced garlic.
   3. Cook it until fragrant, about 30 seconds, being careful not to let it burn.
   4. Garlic burns are the nemesis of this sauce.
   5. Squeeze in the juice of half a lemon, stirring to combine all the flavors and lift those delicious browned bits off the bottom of the pan.
   6. Return the scallops to the pan, spooning that glorious buttery garlic sauce over them.
   7. Let them mingle for a minute or so, just to soak up all that goodness.
4. Garnish and Serve
   1. Sprinkle the chopped parsley over the scallops for a burst of color and freshness.
   2. Serve them over cooked pasta, rice, or with a side of crusty bread to mop up the sauce.
   3. Don’t forget the extra lemon slices for that added zing.

Serving Suggestions

Accompaniments
Now that you’ve mastered the art of cooking scallops in buttery garlic sauce, let’s talk about how to turn this dish into a full-blown feast. The beauty of scallops lies in their versatility; they pair wonderfully with a wide range of sides, allowing you to tailor your meal to the occasion or your personal taste preferences.

1. For a heartier meal, serve the scallops over a bed of freshly cooked pasta, such as linguine or angel hair. The pasta not only adds substance but also serves as a perfect vehicle for that rich, garlicky sauce. If you’re leaning towards a low-carb option, a side of cauliflower mash or zucchini noodles complements the scallops beautifully, adding a touch of elegance without the heaviness of traditional starches.
2. Vegetable sides like roasted asparagus, sautéed spinach, or a simple arugula salad dressed with lemon and olive oil can add a fresh, vibrant contrast to the dish. These greens not only offer a pop of color but also balance the richness of the sauce with their natural bitterness and acidity.
3. Lastly, don’t forget the bread. A crusty baguette or a few slices of garlic bread are perfect for sopping up any leftover sauce, ensuring not a drop of that buttery goodness goes to waste.
4. With these serving suggestions, your scallops in buttery garlic sauce can easily transform from a simple dish to an elaborate meal, tailored to fit any dining experience from a casual weeknight dinner to a sophisticated gathering. Next, we’ll dive into some tips to ensure your scallops are seared to perfection every time.

Tips for the Perfect Seared Scallops

Achieving that perfect sear on your scallops, where they’re golden and crusty on the outside yet tender and juicy on the inside, is what sets a good scallop dish apart from a great one. Here are some tips to ensure your scallops in buttery garlic sauce turn out perfectly every time:

1. Dry Them Thoroughly:
   1. Before seasoning, make sure your scallops are as dry as possible.
   2. Use paper towels to pat them dry.
   3. This step is crucial for getting that beautiful sear without steaming them.
2. Don’t Overcrowd the Pan:
   1. When you’re ready to sear, resist the temptation to put all your scallops in the pan at once.
   2. Overcrowding leads to steaming rather than searing.
   3. Cook in batches if necessary to give each scallop its space to shine.
3. High Heat is Key:
   1. Make sure your pan is hot before adding the scallops.
   2. A hot pan ensures a quick sear and helps prevent the scallops from sticking.
   3. Just be ready to turn them at the right moment to avoid burning.
4. Season Just Before Cooking:
   1. Salt can draw out moisture, so season your scallops with salt and pepper right before they go into the pan to keep them dry and enhance their natural flavors.
5. Use the Right Pan:
   1. A heavy-bottomed skillet or cast-iron pan is ideal for searing scallops.
   2. These types of pans retain heat well, ensuring a consistent temperature throughout the cooking process.
6. Keep an Eye on Them:
   1. Scallops cook quickly, needing just 2-3 minutes per side.
   2. They should have a translucent center when done.
   3. Overcooking can turn them rubbery, so watch them closely and remove them from the heat as soon as they’re ready.
7. Let Them Rest:
   1. After searing, give your scallops a minute or two to rest on a plate before adding them back to the sauce.
   2. This brief rest period allows the juices to redistribute, ensuring your scallops are moist and flavorful.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes

Ingredients

• 1 loaf French bread, cut into 1-inch cubes
• 4 cups milk
• 3 eggs
• 2 cups sugar
• 3 tablespoons butter
• 2 1/2 tablespoons vanilla

Bourbon Sauce

• 1 stick butter, softened
• 1 cup sugar
• 1 egg
• 2 tablespoons bourbon
• 1/2 teaspoon vanilla

Here’s how to make it:

1. Put the bread cubes into a large mixing bowl.
2. Pour the milk over the bread and allow it to soak about 10 minutes.
   Add the remaining ingredients to the bowl. Mix well.
3. Pour the mixture into a lightly greased 3-quart casserole dish.
4. Bake in a preheated 325-degree F oven for about 1 hour.
5. To make the bourbon sauce, melt the butter and sugar together in a sauce pot. Add the egg and whisk to combine.
   Cook for 1 minute. Remove from the heat and stir in the bourbon and vanilla.
6. To serve, spoon the bread pudding into serving bowls and top with the bourbon sauce.