Description
This Lemon Butter Scallops recipe offers tender, seared sea scallops cooked in a rich and zesty lemon butter sauce, accented with garlic and fresh parsley. Ready in just 20 minutes, it’s a quick and elegant seafood dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
For the Scallops
- 1 tablespoon unsalted butter
- 1 pound sea scallops
- Kosher salt and freshly ground black pepper, to taste
For the Lemon Butter Sauce
- 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
- Prep the skillet and scallops: Melt 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat to prepare the cooking surface. Remove the small side muscle from each scallop, rinse them under cold water, then pat dry thoroughly to ensure a good sear.
- Season the scallops: Sprinkle kosher salt and freshly ground black pepper evenly over the scallops on both sides to enhance their natural flavors.
- Sear the 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 are slightly translucent in the center, indicating perfect doneness.
- Keep scallops warm: Remove the scallops from the skillet and set them aside, keeping them warm 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 season: Stir in 3 tablespoons of freshly squeezed lemon juice. Taste and season the sauce with kosher salt and freshly ground black pepper as needed to balance the flavors.
- Combine and serve: Pour the lemon butter sauce over the cooked scallops. Garnish with 2 tablespoons of chopped fresh parsley leaves for color and freshness. Serve immediately while hot and flavorful.
Notes
- Ensure scallops are thoroughly dried before seasoning to achieve a perfect sear.
- Use fresh lemon juice instead of bottled for the best flavor in the sauce.
- Cook scallops in batches if necessary to avoid overcrowding the skillet, which can prevent browning.
- The dish is best served immediately to enjoy the delicate texture of the scallops and the fresh lemon butter sauce.
- Substitute fresh parsley with chives or basil for a different herbaceous note if desired.
