Description
This Lemon Butter Scallops recipe features tender sea scallops seared to a golden brown and finished with a luscious garlic lemon butter sauce, garnished with fresh parsley. Ready in just 20 minutes, it’s a quick and elegant seafood dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 1 tablespoon unsalted butter
- 1 pound sea scallops
- Kosher salt and freshly ground black pepper, to taste
Sauce Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt Butter: Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat to prepare for searing the scallops.
- Prepare Scallops: Remove the small side muscle from each scallop, rinse under cold water, and pat dry thoroughly to ensure even cooking and a nice sear.
- Season Scallops: Season the scallops with kosher salt and freshly ground black pepper evenly on all sides.
- Sear Scallops: Working in batches, place the scallops in the skillet in a single layer. Cook each side for about 2 to 3 minutes until they develop a golden brown crust and remain slightly translucent in the center.
- Keep Warm: Remove the scallops from the skillet and keep them warm while preparing the lemon butter sauce.
- Melt Butter for Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat to form the base of the sauce.
- Cook Garlic: Add the minced garlic to the melted butter and cook, stirring frequently, for about 1 minute until fragrant but not browned.
- Add Lemon Juice and Season: Stir in the freshly squeezed lemon juice and season the sauce with salt and freshly ground black pepper to taste.
- Combine and Serve: Pour the lemon butter sauce over the scallops to coat them evenly.
- Garnish: Garnish the scallops with the chopped fresh parsley and serve immediately while hot.
Notes
- Ensure scallops are patted dry to get a perfect sear.
- Do not overcrowd the skillet when searing to avoid steaming the scallops.
- The small side muscle should be removed for a better texture.
- Use fresh lemon juice for the best flavor in the sauce.
- Serve immediately for optimal taste and texture.
