Description
Lemon Butter Scallops bursting with flavor! Fresh scallops cooked in a savory lemon butter sauce. Quick, elegant, and delicious.
Ingredients
Scale
- 1 pound (454g) large sea scallops (about 12–16 count)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced (about 1½ tablespoons)
- Juice and zest of 1 medium lemon (about 2 tablespoons juice)
- ¼ cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Step 1: Prepare the Scallops Start by thoroughly examining your scallops. Remove the small side muscle if present, as this part becomes tough when cooked. Place the scallops on several layers of paper towels and thoroughly pat them dry on all sides. This crucial step ensures you’ll get that beautiful golden sear rather than steaming them. Season both sides generously with salt and freshly ground black pepper.
- Step 2: Heat the Pan Select a heavy-bottomed stainless steel or cast iron skillet large enough to fit all scallops without crowding (or work in batches). Heat the pan over medium-high heat until it’s very hot, about 2 minutes. Add the olive oil and wait until it shimmers and is just about to smoke.
- Step 3: Sear the Scallops Carefully place the scallops in the hot pan, flat-side down, making sure they don’t touch each other. Press them lightly with a spatula to ensure full contact with the pan. Now, resist the urge to move them! Let them sear undisturbed for 1½-2 minutes until the bottom develops a rich golden-brown crust. With tongs or a thin spatula, gently flip each scallop and add 1 tablespoon of butter to the pan. Cook for another 1-1½ minutes, occasionally spooning the melting butter over the scallops.
- Step 4: Remove and Rest The scallops should be opaque on the sides with a slight translucence in the very center – they’ll continue cooking slightly from residual heat. Transfer them to a warm plate and tent loosely with foil while you make the sauce.
- Step 5: Create the Lemon Butter Sauce Reduce heat to medium and add the minced garlic to the same pan. Sauté for just 30 seconds until fragrant but not browned. Pour in the white wine and lemon juice, using a wooden spoon to scrape up all the flavorful brown bits from the bottom of the pan. Let the liquid reduce by half, about 1-2 minutes.
- Step 6: Finish the Sauce Remove the pan from heat and swirl in the remaining 2 tablespoons of cold butter, piece by piece, until melted and the sauce is silky smooth. Stir in the lemon zest, most of the chopped parsley (reserve some for garnish), and red pepper flakes if using. Taste and adjust seasoning with salt and pepper.
- Step 7: Serve Return the scallops to the pan, gently coating them with sauce, or plate individually and spoon the warm lemon butter sauce over each scallop. Sprinkle with the remaining parsley and serve immediately. These Lemon Butter Scallops are at their absolute best when fresh from the pan, with the contrast between the caramelized exterior and tender interior at its peak.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 3 scallops
- Calories: 330 calories per serving
- Sugar: 1g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 20g
- Cholesterol: 70mg