Garlic Butter Scallops with Lemon‑Herb Feta Dressing

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🛒 Ingredients

Scallops & Butter-Garlic Sauce

• 1½ lb large dry-packed scallops (about 16)

• Kosher salt & black pepper

• 2 Tbsp extra‑virgin olive oil (EVOO), plus ¼ cup more for the dressing

• 4 Tbsp salted butter

• Zest and juice of 1 lemon (~3 Tbsp lemon juice)

• 4–6 garlic cloves, minced or grated

• Pinch of crushed red pepper flakes

Herb‑Feta Dressing

• ¼ cup finely chopped fresh parsley

• ¼ cup oregano, chopped

• ¼ cup basil, chopped

• 2 green onions, sliced

• ½ cup green olives, roughly chopped

• 2 Tbsp red wine vinegar

• 4 oz (115 g) feta, broken into small chunks

To Serve

• Toasted crusty bread (or rice, orzo, polenta)

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⏱️ Q&A: Prep Time, Servings, & Nutrition

Q1: What are the times, servings, and calories?

• Prep: ~15 min | Cook: ~10 min | Total: ~25 min

• Serves: 4

• Calories: ~531 kcal per serving

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🔪 Q2: How do I cook the scallops?

1. Dry & season – Pat scallops completely dry and salt & pepper them. Dry scallops are crucial for a golden crust

2. Sear – Heat 2 Tbsp EVOO in a skillet over medium-high until shimmering. Add scallops in a single layer (work in batches if needed), and sear 2–3 min per side until deep golden brown

3. Finish sauce – Reduce heat to medium. Add butter, lemon zest, garlic, and red pepper flakes; cook 3–4 min until scallops turn opaque and garlic is fragrant, then remove from heat

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🥗 Q3: How do I make the dressing?

• Combine ¼ cup EVOO, parsley, oregano, basil, green onions, olives, vinegar, and lemon juice in a bowl.

• Gently fold in the feta so it remains chunky and well-coated

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🍽️ Q4: How should I plate and serve?

• Arrange scallops on a serving dish.

• Spoon the lemon-herb feta dressing over each scallop generously.

• Sprinkle with flaky sea salt and serve immediately with crusty bread (or alongside rice, orzo, creamy polenta, or salad)

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💡 Q5: Tips, Variations & Common Mistakes

Tips:

• Don’t overcrowd the pan—that causes scallops to steam instead of sear

• Ensure a well‑heated skillet before searing for optimal browning

• Add garlic late (with butter) to avoid burning—it should be fragrant, not bitter

Avoid These Common Errors:

• Skipping the drying step → prevents proper searing.

• Turning heat down too soon → scallops won’t brown well.

• Overcooking scallops → they should be firm, opaque, with a slight translucency in the center

Variations:

• Swap scallops for shrimp—same cook time

• Add more lemon zest or juice, or serve over orzo or creamy polenta

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🔄 Q6: Can I store leftovers?

• Store separately: keep scallops and dressing in airtight containers.

• Reheat scallops gently in a skillet with a little butter or EVOO on low for ~1 min—avoid overcooking

• Dressing stays fresh in the fridge for 2–3 days.

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✅ Full Recipe Summary

Ingredients & Times: see above sections.
Steps:

1. Dry and season scallops.

2. Sear in hot EVOO, 2–3 min per side.

3. Add butter, garlic, lemon zest, chili flakes—cook 3–4 min until done.

4. Mix dressing ingredients + feta.

5. Plate scallops, top with dressing, sprinkle salt, serve.