Spanish Garlic Scallops Recipe

Cooking scallops for dinner feels like inviting a bit of the ocean into my kitchen, and trust me, this garlic and white wine sea scallop recipe is a total catch—you’ll have everyone clamoring for more before they even reach the table!

I enjoy preparing meals that showcase the wonderfully clean and fresh tastes of seafood. Case in point: my Spanish Garlic Scallops.

They consist of sea scallops that are seared until they’re just shy of well done, in a mixture of the sweetest, mildest onions and garlic with extra virgin olive oil. A splash of lemon juice brightens everything up, and a pinch of red pepper flakes (which you can skip if you don’t want any heat) rounds out the dish and makes it nice and balanced.

Spanish Garlic Scallops Recipe Ingredients

• Large Sea Scallops: High-protein, low-calorie; rich in Omega-3 fatty acids.
• Extra Virgin Olive Oil: Healthy fats; antioxidants; enhances flavors significantly.
• Garlic: Boosts immunity; provides aromatic depth and subtle heat.
• Red Pepper Flakes: Adds optional kick and warmth; metabolism-friendly.
• Dry White Wine: Balances flavors; adds acidity which complements seafood.
• Lemon Juice: Rich in vitamin C; provides freshness and a zesty punch.
• Fresh Parsley: Infuses color and mild peppery flavor; rich in vitamins.

Spanish Garlic Scallops Recipe Ingredient Quantities

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• 1 pound (about 450g) large sea scallops, side muscles removed
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup dry white wine
• Juice of 1 lemon
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• Bread for serving (optional)

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How to Make this Spanish Garlic Scallops Recipe

1. Dry the scallops thoroughly with paper towels—in a pinch, the kinds you get on a roll work just fine—to ensure they sear well. Season both sides with salt and freshly ground black pepper.

2. Warm the extra virgin olive oil in a large skillet over medium-high heat until the oil is shimmering.

3. Put the scallops into the pan in a single layer, allowing space between them. Don’t crowd the pan. If you have more scallops than room, work in batches, keeping cooked scallops warm while you finish the rest. You want the seashells to taste like the sea when you eat them, so use the best sea salt you can find.

4. Reduce the temperature to medium and put the garlic slices and red pepper flakes in the skillet. Sauté until the garlic is fragrant and just starts to turn golden, which should take about 30 seconds to 1 minute. All the while, be careful not to let the garlic brown too much, as this will make the finished sauce taste bitter.

5. Add the dry white wine to the pan to deglaze, using a wooden spoon to scrape up any browned bits from the bottom of the pan as you do so. Let the wine simmer for about 1-2 minutes until it reduces a bit.

6. Combine the lemon juice with the wine reduction in the skillet.

7. Put the scallops back in the skillet and ensure they are well-coated with the sauce by spooning it over them. Let the skillet simmer for another minute or two, no more, to reheat the scallops. You want them warmed through but not overcooked.

8. Mix the chopped fresh parsley well into the liquid to make sure it is distributed evenly throughout.

9. The garlic scallops should be served right away, and you may garnish with additional fresh parsley if you wish.

10. If using, accompany the dish with bread to soak up the delicious sauce. Enjoy your meal!

Spanish Garlic Scallops Recipe Equipment Needed

1. Paper towels
2. Large skillet
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Wooden spoon
8. Tongs or spatula
9. Small bowl or cup for lemon juice
10. Platter or plate for resting scallops

FAQ

• Q: Can I use frozen scallops instead of fresh?A: Yes, frozen scallops can be used. Ensure that they are completely defrosted and dried before cooking for the best effect when searing.
• Q: What type of white wine should I use?A dry white wine like a Sauvignon Blanc or a Pinot Grigio works well for this recipe.
• Q: Is the red pepper flakes mandatory?A: No, adding red pepper flakes is not mandatory. They introduce a slight spiciness, but if you like it milder, you can just leave them out.
• Q: How can I tell if the scallops are cooked?A: When scallops are opaque and firm to the touch, they are cooked. This usually takes about 2-3 minutes per side over medium-high heat.
• Q: Can I substitute lemon juice with lime juice?A: Yes, lime juice can be used as a substitute for lemon juice to add a citrusy flavor.
• Q: How should I serve Spanish Garlic Scallops?A: They are tasty when served on top of pasta, rice, or with some nice crusty bread to soak up the lovely sauce.

Spanish Garlic Scallops Recipe Substitutions and Variations

You can replace extra virgin olive oil with either avocado oil or melted unsalted butter. These are some specific substitutes for 1/4 cup of extra virgin olive oil.
You can replace 4 cloves garlic with 1 teaspoon garlic powder or 2 teaspoons minced garlic from a jar.
A pinch of cayenne pepper can be used in place of the red pepper flakes and if you want it even less spicy, just omit the pepper altogether.
1/4 cup dry white wine can be replaced with chicken broth or a mixture of 1 tablespoon vinegar and 3 tablespoons water.
You can substitute the juice of 1 lemon for either of these: 2 tablespoons lime juice 2 tablespoons white wine vinegar.

Pro Tips

1. Ensure Dryness for a Perfect Sear Make certain that your scallops are thoroughly dried with paper towels before they hit the skillet. Moisture is the enemy of a good sear, so this step is crucial for achieving that desired golden crust.

2. Room Temperature Ingredients Allow scallops to come to room temperature before cooking. This helps them cook evenly and prevents them from steaming rather than searing.

3. Preheat for Shimmer Wait until the olive oil is visibly shimmering before adding the scallops to the pan. This indicates the oil is hot enough to start the searing process immediately, giving a beautiful crust to the scallops.

4. Timing is Key Scallops cook quickly, usually in about 1-2 minutes per side. Do not overcook them, as they can become tough and rubbery. Look for a firm, opaque interior as your cue to remove them from the heat.

5. Deglazing Technique After cooking the scallops, deglaze with wine promptly. Use the wine to scrape up any flavorful bits left in the pan, adding depth to your sauce. Allow it to reduce slightly before adding lemon juice for a balanced acidity.