Description
A quick and elegant Lemon Butter Scallops recipe featuring seared sea scallops cooked in a rich garlic lemon butter sauce, garnished with fresh parsley. Ready in just 20 minutes, this dish is a perfect light yet flavorful seafood option for a gourmet meal.
Ingredients
Scale
Scallops
- 1 pound sea scallops
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
Lemon Butter Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
Garnish
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt Butter: Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat to prepare the pan for searing the scallops.
- Prepare Scallops: Remove the small side muscle from each scallop, rinse them under cold water, and pat dry thoroughly to ensure a good sear.
- Season Scallops: Season the scallops evenly with kosher salt and freshly ground black pepper on both sides.
- Sear Scallops: Working in batches, place scallops in the skillet in a single layer without crowding. Cook for about 2–3 minutes per side until they develop a golden brown crust and remain slightly translucent in the center.
- Remove and Keep Warm: Remove scallops from the skillet and keep warm while preparing the sauce.
- Prepare Sauce Base: In the same skillet, melt 2 tablespoons of butter over medium heat to use the flavorful bits left from searing.
- Add Garlic: Add the minced garlic and cook, stirring frequently, for about 1 minute until fragrant but not browned.
- Add Lemon Juice and Season: Stir in the freshly squeezed lemon juice, then season the sauce with salt and freshly ground black pepper to taste. Let it cook for an additional 30 seconds to marry the flavors.
- Combine Scallops and Sauce: Pour the lemon butter sauce over the scallops to coat them evenly and enhance their flavor.
- Garnish and Serve: Sprinkle the dish with chopped fresh parsley leaves and serve immediately while hot for the best taste and texture.
Notes
- Be sure to pat scallops dry to achieve a perfect sear and avoid steaming.
- Cook scallops in batches if your skillet can’t hold all at once to prevent overcrowding.
- Use fresh lemon juice for the best flavor in the sauce.
- Serve immediately as scallops can become rubbery if kept warm too long.
