Description
This Lemon Butter Scallops recipe features tender sea scallops pan-seared to golden perfection in butter and finished with a bright, garlicky lemon butter sauce. Ready in just 20 minutes, it’s an elegant and quick seafood dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Scallops
- 1 tablespoon unsalted butter
- 1 pound sea scallops, small side muscle removed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Lemon Butter Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Prepare the skillet: Melt 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat to create a flavorful base for searing the scallops.
- Prepare the scallops: Remove the small side muscle from each scallop, rinse them under cold water to clean, then pat dry completely with paper towels to ensure a good sear.
- Season scallops: Sprinkle kosher salt and freshly ground black pepper evenly on both sides of the scallops to enhance their natural flavor.
- Sear the scallops: Place scallops in a single layer in the hot skillet, working in batches if needed to avoid overcrowding. Cook them for about 2 to 3 minutes per side until they develop a golden brown crust and remain slightly translucent in the center.
- Keep scallops warm: Once seared, remove scallops from the skillet and keep them warm while preparing the sauce.
- Make the lemon butter sauce: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat, allowing it to melt completely.
- Add garlic: Stir in the minced garlic and cook, stirring frequently, for about 1 minute until the garlic becomes fragrant but does not brown.
- Add lemon juice and season: Pour in the freshly squeezed lemon juice, then season the sauce with kosher salt and freshly ground black pepper to taste, stirring to combine all flavors.
- Combine scallops and sauce: Return the scallops to the skillet and spoon the lemon butter sauce over them to thoroughly coat each scallop.
- Garnish and serve: Sprinkle chopped fresh parsley over the scallops for a burst of color and fresh herb flavor. Serve immediately to enjoy the dish at its best.
Notes
- Pat the scallops very dry before searing to ensure a perfect golden crust.
- Do not overcrowd the pan when cooking scallops to maintain even searing.
- If sea scallops are unavailable, bay scallops can be used but reduce cooking time accordingly.
- For a dairy-free version, substitute butter with olive oil.
- Serve with crusty bread or over a bed of rice or pasta to soak up the delicious lemon butter sauce.
