Lemon Butter Scallops
Lemon Butter Scallops
Ingredients
- 1 pound scallops, patted dry
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 3 tablespoons unsalted butter, divided
- 3 garlic, cloves, minced
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the scallops very dry with paper towels. Season them generously with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper on all sides.
⏱️ 2 min
- 2
Heat a large skillet, preferably cast iron or stainless steel, over medium-high heat. Add 1 tablespoon of unsalted butter and allow it to melt and foam.
⏱️ 1 min
- 3
Carefully place the seasoned scallops into the hot pan in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
⏱️ 1 min
- 4
Sear the scallops for 1 1/2 to 2 minutes per side, until a beautiful golden-brown crust forms. The scallops should be opaque throughout.
⏱️ 4 min
- 5
Remove the seared scallops from the pan and set them aside on a plate.
⏱️ 1 min
- 6
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same pan and allow it to melt.
⏱️ 1 min
- 7
Add the minced garlic to the melted butter and sauté for about 30 seconds, until fragrant, being careful not to burn it.
⏱️ 1 min
- 8
Pour in the fresh lemon juice and stir well to combine with the garlic butter. Season the sauce with a pinch more salt and pepper to taste.
⏱️ 1 min
- 9
Return the seared scallops to the pan and gently toss them in the lemon garlic butter sauce to coat thoroughly.
⏱️ 1 min
- 10
Transfer the scallops and sauce to a serving dish. Garnish with fresh chopped parsley and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Butter Scallops
- 1 pound scallops, patted dry
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 3 tablespoons unsalted butter, divided
- 3 garlic, cloves, minced
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the scallops very dry with paper towels. Season them generously with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper on all sides.
⏱️ 2 min - 2
Heat a large skillet, preferably cast iron or stainless steel, over medium-high heat. Add 1 tablespoon of unsalted butter and allow it to melt and foam.
⏱️ 1 min - 3
Carefully place the seasoned scallops into the hot pan in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
⏱️ 1 min - 4
Sear the scallops for 1 1/2 to 2 minutes per side, until a beautiful golden-brown crust forms. The scallops should be opaque throughout.
⏱️ 4 min - 5
Remove the seared scallops from the pan and set them aside on a plate.
⏱️ 1 min - 6
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same pan and allow it to melt.
⏱️ 1 min - 7
Add the minced garlic to the melted butter and sauté for about 30 seconds, until fragrant, being careful not to burn it.
⏱️ 1 min - 8
Pour in the fresh lemon juice and stir well to combine with the garlic butter. Season the sauce with a pinch more salt and pepper to taste.
⏱️ 1 min - 9
Return the seared scallops to the pan and gently toss them in the lemon garlic butter sauce to coat thoroughly.
⏱️ 1 min - 10
Transfer the scallops and sauce to a serving dish. Garnish with fresh chopped parsley and serve immediately.
⏱️ 1 min