Description
This Lemon Butter Scallops recipe features tender sea scallops pan-seared to golden perfection and tossed in a zesty lemon butter garlic sauce. Ready in just 20 minutes, it’s a quick and elegant seafood dish perfect for weeknight dinners or special occasions, garnished with fresh parsley for a burst of color and flavor.
Ingredients
Scale
For Scallops
- 1 tablespoon unsalted butter
- 1 pound sea scallops, small side muscle removed, rinsed and patted dry
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For 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
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Prepare the skillet: Melt 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat to ensure a hot surface for searing the scallops.
- Prepare scallops: Remove the small side muscle from each scallop, rinse them under cold water to clean, then pat dry thoroughly to remove any moisture for a proper sear.
- Season scallops: Season both sides of the scallops generously with kosher salt and freshly ground black pepper.
- Sear scallops: Working in batches to avoid overcrowding, place scallops in a single layer in the hot skillet. Cook for about 2–3 minutes per side until they develop a golden brown crust and are slightly translucent in the center.
- Keep scallops warm: Remove the cooked scallops from the skillet and keep them warm while you prepare the sauce.
- Make lemon butter sauce: In the same skillet, melt 2 tablespoons of 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 the freshly squeezed lemon juice, then season the sauce with kosher salt and freshly ground black pepper to taste.
- Combine scallops with sauce: Pour the lemon butter garlic sauce over the scallops to coat them evenly.
- Garnish and serve: Garnish the scallops with chopped fresh parsley leaves and serve immediately for the best flavor and texture.
Notes
- Removing the side muscle from scallops is important as it can be tough and chewy.
- Patting scallops dry ensures a nice golden crust during searing.
- Do not overcrowd the pan to achieve even cooking and caramelization.
- Use fresh lemon juice for bright, vibrant flavor in the sauce.
- This dish pairs well with light sides like steamed vegetables, rice, or fresh salad.
- Cook scallops quickly to avoid overcooking, which can make them rubbery.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
