Garlic Parmesan Scallops
MERMAN'S REVENGE RECIPE
GARLIC PARMESAN SCALLOPS
Golden seared scallops tossed in garlicky butter with Parmesan, fresh parsley and lime, then kicked up with Lemon Pepper and Cajun Style Seasoning.
LET'S COOK
DIRECTIONS
DRY THE SCALLOPS
Pat the scallops very dry with paper towels. Removing as much surface moisture as possible helps them develop a better golden sear instead of steaming in the pan.
SEASON THEM UP
Season the scallops with onion powder, garlic powder, paprika, Merman's Revenge Lemon Pepper Seasoning , Merman's Revenge Cajun Style Seasoning and crushed red pepper flakes. Toss gently until the scallops are evenly coated.
GET A GOOD SEAR
Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter. Once the pan is hot, add the scallops in a single layer, leaving a little room between each one.
FLIP & FINISH
Let the scallops cook undisturbed for about 2 minutes, or until a deep golden crust forms. Flip and cook the second side for another 1–2 minutes. Remove the scallops from the pan once just cooked through.
MAKE THE GARLIC BUTTER
Lower the heat and add the remaining 2 tablespoons of butter along with the minced garlic. Cook briefly, stirring constantly, until the garlic is fragrant and the butter is melted.
ADD THE PARMESAN
Stir 2 tablespoons of Parmesan into the garlic butter. Add more Parmesan if you want a cheesier finish, then squeeze in the juice of half a lime.
TOSS & SERVE
Return the scallops to the skillet and gently spoon the garlic-Parmesan butter over the top. Finish with fresh parsley and serve immediately while the scallops are hot and tender.
MADE WITH
LEMON PEPPER SEASONING
Bright citrus, cracked black pepper, garlic and savory seasoning bring a fresh lemony edge that cuts through the rich garlic-Parmesan butter.
EXPLORE LEMON PEPPER →
MADE WITH
CAJUN STYLE SEASONING
Bold Cajun flavor adds a savory kick to the scallops without overpowering the sweet seafood, Parmesan and fresh lime.
EXPLORE CAJUN STYLE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
DRY SCALLOPS SEAR BETTER
Moisture is the enemy of a good crust. Pat the scallops dry really well before seasoning and putting them in the hot skillet.
DON'T CROWD THE PAN
Give every scallop its own space. If the skillet is packed too tightly, the scallops release moisture and steam instead of turning golden.
DON'T OVERCOOK THEM
Scallops cook fast. Pull them as soon as they are opaque and lightly firm so they stay sweet and tender.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how these buttery Garlic Parmesan Scallops come together from skillet to plate.
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