If you are looking for a dish that feels like a special occasion but comes together in no time, this Lemon Butter Scallops Recipe is absolutely perfect. Imagine perfectly seared sea scallops, golden and tender on the outside, swimming in a luscious, garlicky lemon butter sauce that brightens every bite. It is a symphony of freshness and richness that never fails to impress, making it a go-to recipe when you want something elegant yet effortless. The balance of buttery indulgence and zesty lemon makes this a timeless favorite that’s as stunning on the plate as it is simple to make.
Ingredients You’ll Need
This recipe calls for a handful of ingredients that are straightforward but each one plays a crucial role in building those beautiful, layered flavors and textures. Every element is essential, from the tender sea scallops to the fresh parsley that adds a burst of color and brightness.
- 1 lb sea scallops (dry-packed): Choosing dry-packed scallops ensures they sear beautifully without steaming, giving you that coveted caramelized crust.
- 1 tbsp unsalted butter: Used for searing scallops, it adds richness without overpowering their delicate flavor.
- Salt & black pepper (to taste): Simple seasoning to highlight the natural sweetness of the scallops.
- 2 tbsp butter (for sauce): This extra butter melts into the lemon sauce, creating that decadent, smooth texture.
- 3 cloves garlic (minced): Garlic infuses the butter sauce with a warm, aromatic punch that pairs perfectly with the citrus.
- 3 tbsp fresh lemon juice: Freshly squeezed lemon juice brings a zesty brightness that cuts through the richness, balancing the dish beautifully.
- 2 tbsp fresh parsley (chopped): Parsley adds freshness and a splash of vibrant green that makes the dish pop visually and flavor-wise.
How to Make Lemon Butter Scallops Recipe
Step 1: Prep the Scallops
Start by removing the side muscle from each scallop if it’s still attached; this ensures tenderness when cooked. Then, pat each scallop completely dry with paper towels. This drying step is crucial for achieving that gorgeous golden sear. Once dry, season them evenly with salt and black pepper. Trust me, simple seasoning lets the scallops shine.
Step 2: Sear to Perfection
Heat 1 tablespoon of unsalted butter in a cast iron skillet over medium-high heat until shimmering. Add the scallops to the hot pan, making sure not to crowd them — a little space helps each scallop get that beautiful caramelized crust. Cook for about 2 to 3 minutes on one side without moving them, then gently flip and sear the other side for another 2 to 3 minutes. The scallops should have a golden crust but remain tender inside.
Step 3: Make the Lemon Butter Sauce
Once the scallops are out of the pan, reduce the heat slightly and melt 2 more tablespoons of butter in the same skillet. Add the minced garlic and sauté just until fragrant and lightly golden, about 30 seconds. Pour in the fresh lemon juice and sprinkle in the chopped parsley, stirring everything together quickly to combine and warm through. This sauce is your magic touch — rich, zesty, and fragrant.
Step 4: Serve Immediately
Return the scallops to the pan or plate them individually, then generously drizzle the lemon butter sauce over the top. The key is to serve these immediately while the scallops are still warm and the sauce is silky. Get ready to enjoy a restaurant-worthy sensation right at your own table.
How to Serve Lemon Butter Scallops Recipe
Garnishes
To elevate your plating, sprinkle a bit more fresh parsley over the scallops for a lively green contrast. A thin lemon twist or extra lemon zest can also enhance the citrus aroma and add a decorative touch that’s inviting to the eye and nose alike.
Side Dishes
Lemon Butter Scallops pair beautifully with light sides that soak up the buttery sauce. Consider serving with creamy risotto, garlic mashed potatoes, or a simple bed of steamed asparagus or green beans. A crisp, fresh salad with a tangy vinaigrette can also provide a refreshing counterpoint and keep the meal balanced.
Creative Ways to Present
For a fun twist, try serving these scallops atop buttered pasta or tossed into a bed of wilted spinach. You can also serve them on toasted crostini for a delightful appetizer version. No matter how you plate them, the key is to showcase the luscious sauce pooling around the scallops to invite every bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they rarely last long!), store your Lemon Butter Scallops in an airtight container in the refrigerator. Consume within one day for the best flavor and texture; scallops tend to lose their ideal tenderness after a long wait.
Freezing
It’s best to freeze the scallops before cooking rather than after, as their delicate texture can suffer when frozen post-cooking. If you do freeze cooked scallops, place them in a freezer-safe container or bag and consume within 1 to 2 months for good quality.
Reheating
To reheat, gently warm the scallops in a skillet over low heat just until warmed through to avoid overcooking and rubberiness. You can refresh the sauce by adding a little extra butter and lemon juice if needed. Avoid microwaving, which can toughen these tender morsels quickly.
FAQs
Can I use frozen scallops for this Lemon Butter Scallops Recipe?
Yes, but make sure they are fully thawed and patted dry before cooking. Dry-packed scallops are preferable for the best sear and flavor.
What type of pan is best for searing scallops?
A cast iron skillet is ideal because it holds heat well and gives scallops a beautiful, even sear. Non-stick pans can work but might not develop the same crust.
How do I know when scallops are cooked perfectly?
They should be golden brown on the outside and still slightly translucent in the center. Overcooked scallops become rubbery, so aim for just a few minutes per side.
Can I make the lemon butter sauce ahead of time?
It’s best made fresh right after searing for maximum flavor and freshness. The bright lemon notes tend to diminish if prepared too far in advance.
Is this recipe gluten-free?
Yes, this Lemon Butter Scallops Recipe is naturally gluten-free, making it suitable for those avoiding gluten without any modifications.
Final Thoughts
If you crave a dish that feels indulgent yet comes together in a flash, the Lemon Butter Scallops Recipe is a must-try. It’s a shining example of how simple ingredients, when treated with care, can create a truly memorable meal. So grab those scallops and get ready to wow yourself and anyone lucky enough to join your table. This recipe will quickly become one of your favorites, just as it has for me.
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Lemon Butter Scallops Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Frying
- Cuisine: American
Description
A quick and elegant recipe for Lemon Butter Scallops featuring perfectly seared sea scallops in a rich, buttery lemon garlic sauce, ready in just 15 minutes. Ideal for a sophisticated yet simple dinner.
Ingredients
Scallops
- 1 lb sea scallops (dry-packed), side muscle removed
- 1 tbsp unsalted butter
- Salt & black pepper, to taste
Lemon Butter Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 3 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Scallops: Remove the side muscle from each scallop and pat them completely dry using paper towels to ensure a good sear. Season both sides with salt and black pepper to taste.
- Sear the Scallops: Heat 1 tablespoon of unsalted butter in a cast iron skillet over medium-high heat until melted and shimmering. Place the scallops in the skillet without overcrowding, and sear for 2-3 minutes on each side until they develop a golden brown crust and are opaque in the center.
- Make Lemon Butter Sauce: In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the fresh lemon juice and chopped parsley, mixing well to combine all flavors into a smooth sauce.
- Serve Immediately: Drizzle the lemon butter sauce generously over the seared scallops and serve immediately while hot for the best flavor and texture.
Notes
- Dry-packed scallops are preferred over wet-packed for better searing as they contain less added water.
- Make sure the skillet is hot before adding scallops to achieve a caramelized crust.
- Serve with a side of steamed vegetables or over a bed of rice or pasta for a complete meal.
- Do not overcook scallops; they should be opaque with a tender interior.
