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
Scale
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.
