Description
A quick and elegant recipe for Lemon Butter Scallops featuring pan-seared sea scallops bathed in a fragrant lemon garlic butter sauce, garnished with fresh parsley. Perfect for a flavorful seafood dinner ready in just 20 minutes.
Ingredients
Scale
Scallops
- 1 pound sea scallops
- Kosher salt, to taste
- 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, to taste
- Freshly ground black pepper, to taste
Garnish
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Prepare the skillet and butter: Melt 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat to create the perfect searing surface for the scallops.
- Prep the scallops: Remove the small side muscle from each scallop, rinse them under cold water to clean, then pat them dry thoroughly to ensure a good sear.
- Season scallops: Generously season the scallops with kosher salt and freshly ground black pepper on both sides to enhance their natural flavor.
- Sear the scallops: Working in batches to avoid overcrowding, place the scallops in the hot skillet in a single layer. Cook for about 2 to 3 minutes per side until they turn golden brown on the outside and remain slightly translucent at the center.
- Remove and keep warm: Transfer the cooked scallops to a warm plate or pan to keep them hot while you prepare the sauce.
- Make the lemon butter sauce: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook, stirring frequently, for about 1 minute until fragrant but not browned.
- Add lemon juice and seasoning: Stir in the freshly squeezed lemon juice, then season the sauce with kosher salt and freshly ground black pepper to taste, mixing well to blend the flavors.
- Combine and serve: Pour the lemon butter sauce over the seared scallops, garnishing generously with chopped fresh parsley. Serve immediately to enjoy the vibrant and buttery seafood dish.
Notes
- Ensure the scallops are patted very dry before seasoning to achieve a nice sear.
- Do not overcrowd the pan when searing scallops to maintain high heat and caramelization.
- Freshly squeezed lemon juice is key for bright and natural citrus flavor in the sauce.
- Use a cast iron skillet for optimal heat retention and even cooking.
- Serve immediately after preparation for best texture and flavor.
