Description
Succulent scallops seared to perfection in a rich, zesty lemon butter sauce, making for an elegant and quick seafood dish that’s perfect for weeknight dinners or special occasions.
Ingredients
Seafood
- 12 large sea scallops
Butter Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt, to taste
- Black pepper, freshly ground, to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the Scallops: Pat the scallops dry thoroughly with paper towels to ensure a good sear. Season both sides lightly with salt and freshly ground black pepper.
- Heat the Pan: Place a large skillet over medium-high heat and add 1 tablespoon of butter. Allow the butter to melt and become slightly foamy but not brown.
- Sear the Scallops: Place the scallops in the pan in a single layer, making sure not to overcrowd them. Cook for about 2 minutes on one side until a golden crust forms. Flip and cook an additional 1 to 2 minutes until the scallops are opaque and cooked through. Remove scallops from the pan and set aside.
- Prepare the Lemon Butter Sauce: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the lemon juice and add lemon zest, stirring to combine.
- Combine and Serve: Return the scallops to the pan and spoon the lemon butter sauce over them. Warm through for about 1 minute. Sprinkle with freshly chopped parsley if using, and serve immediately with extra sauce drizzled on top.
Notes
- Ensure scallops are dry before searing to achieve a perfect golden crust.
- Do not overcook scallops, as they become rubbery; they should be just opaque.
- Use fresh lemon juice and zest for the best flavor in the sauce.
- Serve with crusty bread or over a bed of rice or pasta to soak up the sauce.
