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
Scale
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
