If you have a soft spot for elegant seafood dishes that come together quickly yet impress wonderfully, then you will absolutely adore this Scallops Meunière Recipe. This classic French preparation celebrates the natural sweetness of sea scallops by pan-searing them to golden perfection and finishing with a luscious lemon butter sauce that is both bright and deeply flavorful. Light, buttery, and infused with fresh parsley, these scallops feel like a special indulgence but are surprisingly simple to create, making this recipe a go-to for romantic dinners or weeknight treats you’ll want to make over and over.
Ingredients You’ll Need
Every ingredient in this Scallops Meunière Recipe plays a crucial role, combining to create a harmony of textures and flavors that feel refined yet straightforward. Let’s take a quick look at these essentials before you get cooking.
- 1 pound sea scallops: Fresh, plump scallops are the star, offering tenderness and a natural sweetness that defines the dish.
- 1/4 cup all-purpose flour: A light dusting ensures a crisp, golden crust when seared.
- 1/2 teaspoon salt: Simple seasoning to enhance the scallops’ flavor.
- 1/4 teaspoon black pepper: Adds a gentle heat and depth without overpowering.
- 3 tablespoons unsalted butter (divided): Creamy richness that creates the luxurious meunière sauce and helps with searing.
- 1 tablespoon olive oil: Prevents butter from burning and assists in achieving the perfect sear.
- 2 tablespoons fresh lemon juice: Brightens the sauce with a refreshing zing that balances the richness.
- 1 tablespoon chopped fresh parsley: Adds color, freshness, and a subtle herbal note.
- Lemon wedges (for serving): Provide an extra citrus burst, allowing each diner to customize their bite.
How to Make Scallops Meunière Recipe
Step 1: Prepare the Scallops
Begin by thoroughly patting the scallops dry with paper towels—this step is essential because it helps them sear beautifully instead of steaming. Lightly season both sides with salt and pepper, then dust each scallop with all-purpose flour, shaking off the excess to avoid gummy edges. This flour coating sets the stage for that perfectly golden crust we all crave.
Step 2: Sear the Scallops
Heat one tablespoon of butter alongside the olive oil in a large skillet over medium-high heat. When the pan is hot and shimmering, add the scallops in a single layer, keeping them spaced to ensure even searing. Cook for about 2 to 3 minutes per side until they develop a deep golden crust and are just cooked through. Resist the temptation to overcook—these should be tender and just opaque inside. Transfer them to a warm plate and tent loosely with foil to keep them cozy.
Step 3: Make the Meunière Sauce
Reduce your heat to medium and add the remaining two tablespoons of butter to the same skillet. Let it melt gently, watching for it to turn slightly golden and take on a nutty aroma—this is the hallmark of browned butter. After about a minute or two, stir in the fresh lemon juice and chopped parsley, scraping up any delicious browned bits stuck to the bottom of the pan. This step infuses the sauce with a vibrant lemony freshness paired with herbaceous notes.
Step 4: Finish and Combine
Pop the scallops back into the skillet briefly, just enough to warm them through and coat them in the buttery lemon sauce. Spoon this glorious mixture over the scallops to ensure every bite bursts with flavor. Serve immediately, garnished with additional lemon wedges to lift the dish even higher with a citrus squeeze.
How to Serve Scallops Meunière Recipe
Garnishes
Freshly chopped parsley sprinkled over the top adds an inviting pop of green that contrasts beautifully with the golden scallops. Lemon wedges are essential too—this extra brightness awakens the palate and lets guests tailor the tang level exactly to their liking.
Side Dishes
This Scallops Meunière Recipe pairs wonderfully with creamy mashed potatoes to soak up every drop of buttery sauce or a fragrant saffron risotto for a touch of indulgence. Wilted greens such as spinach or Swiss chard offer a fresh, slightly earthy complement, rounding out a balanced and elegant meal.
Creative Ways to Present
For a stunning presentation, arrange the scallops artistically on a long platter or serve atop a bed of colorful vegetable ribbons for a lighter touch. Drizzle extra sauce over the plate, scatter a few edible flowers or microgreens, and watch your guests’ eyes light up before the first bite!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container in the refrigerator and enjoy within one to two days for best texture and taste. Keep the sauce and scallops together to retain maximum flavor.
Freezing
Freezing cooked scallops is possible but not ideal for preserving their tender texture. If you choose to freeze, place them in an airtight freezer-safe container and consume within one month. Thaw gently in the refrigerator before reheating.
Reheating
Reheat your scallops gently in a skillet over low heat or in the oven at 275°F (135°C) until warmed through. Avoid microwave reheating, which can quickly turn these delicate morsels rubbery. Adding a splash of butter or lemon juice during reheating helps revive the sauce’s vibrancy.
FAQs
What type of scallops should I use for this recipe?
Fresh sea scallops are preferred for their superior flavor and texture. Dry-packed scallops (not treated with phosphates) give the best sear and taste. Avoid wet scallops if possible, as they release more water and do not brown as nicely.
Can I use frozen scallops in the Scallops Meunière Recipe?
Yes, but be sure to thaw them thoroughly and pat dry before cooking. Excess moisture from frozen scallops can prevent the lovely golden crust essential to this recipe.
How do I avoid overcooking scallops?
Keep your heat fairly high and cook scallops quickly—about 2–3 minutes per side. Look for a golden crust on the outside while the inside remains just opaque and tender.
Is there a substitute for butter in this recipe?
Butter is key to the classic flavor and sauce texture here, but you can use ghee or a high-quality olive oil if you need a dairy-free option. The flavor will shift slightly but will still be delicious.
Can I make the sauce ahead of time?
The lemon butter sauce is best made fresh to capture its bright, nutty flavor. However, you can prepare components like chopped parsley and measured lemon juice ahead for quicker assembly when cooking.
Final Thoughts
There is something truly special about the way this Scallops Meunière Recipe brings simple ingredients together to create a dish full of flavor, elegance, and comfort all at once. Whether you’re treating yourself or impressing guests, this recipe delivers every time with pan-seared perfection and bright buttery sauce. Give it a try—you might just find a new classic to add to your dinner rotation.
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Scallops Meunière Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A classic French scallops meunière recipe featuring tender sea scallops lightly dusted with flour, seared to a golden brown, and finished in a rich lemon butter sauce with fresh parsley. Perfect for an elegant seafood dinner that is quick and easy to prepare.
Ingredients
Scallops
- 1 pound sea scallops (patted dry)
- 1/4 cup all-purpose flour (for dusting)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 3 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- lemon wedges (for serving)
Instructions
- Prepare the scallops: Pat the scallops dry with paper towels and season both sides with salt and pepper. Lightly dust with flour, shaking off any excess to ensure a delicate coating.
- Sear the scallops: Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer without overcrowding. Sear for 2–3 minutes per side until they are golden brown and just cooked through. Transfer scallops to a plate and tent with foil to keep warm.
- Make the sauce: Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet. Let it melt and begin to brown slightly, about 1–2 minutes. Stir in the lemon juice and chopped parsley, scraping any browned bits from the bottom of the pan to incorporate full flavor.
- Combine and serve: Return the scallops to the skillet just to warm through, spooning the lemon butter sauce over them. Serve immediately with extra lemon wedges for garnish and added brightness.
Notes
- Serve over mashed potatoes, risotto, or a bed of wilted greens for an elegant, complete meal.
- Be careful not to overcook the scallops—they should be tender and just opaque in the center to maintain their delicate texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
