Garlic Butter Sauce for Seafood
This garlic butter sauce is a luxurious yet incredibly simple way to elevate any seafood dish—from shrimp scampi to grilled lobster tails or seared scallops. With its rich, buttery base infused with aromatic garlic, a splash of lemon, and a hint of optional spice, this sauce delivers a perfect balance of flavor. Drizzle it over your favorite seafood, use it as a dipping sauce, or toss it with pasta and shellfish for a quick, decadent meal.
Equipment
- Small saucepan or skillet
- Whisk or spoon for stirring
- Garlic press (optional, for mincing)
- Fine mesh strainer (optional, for a smooth sauce)
Ingredients
- 1/2 cup 1 stick unsalted butter
- 4 cloves garlic finely minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt adjust to taste
- 1 tablespoon chopped fresh parsley optional
- Pinch of freshly ground black pepper
- ¼ Tsp Red pepper flakes for a hint of heat optional
Instructions
- Prep the ingredients:Mince the garlic as finely as possible. Chop the parsley if using. Juice the lemon.
- Melt the butter:Place butter in a small saucepan over medium-low heat. Allow it to melt gently without browning.
- Sauté the garlic:Once melted and slightly foamy, add the minced garlic. Stir continuously for 1–2 minutes until fragrant but not browned.
- Season:Add lemon juice, sea salt, black pepper, and optional red pepper flakes. Stir well and let cook for 30 seconds to blend flavors.
- Finish and serve:Remove from heat. Stir in fresh parsley if using. For a smoother sauce, strain through a fine mesh sieve.
- Serve immediately:Use as a drizzle, dip, or toss with seafood and pasta. Best served hot.
Video
Notes
- Low and slow: Garlic can burn quickly and become bitter—keep the heat low and stir constantly.
- Silky upgrade: Clarify the butter for a smoother texture and extended fridge life.
- Boost flavor: Add a splash of dry white wine or mash in a couple of anchovy fillets for depth.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently over low heat before using.