Lemon Butter Scallops Recipe

You will never believe how easy and fast it is to make Pan Seared Scallops with a Lemon Butter Sauce.  Sweet, buttery and delicate Sea Scallops are quickly seared in a hot pan, then a simple lemon, butter and garlic sauce is made in the same
Have you ever cooked scallops?  I used to find them so intimidating, but once I gave it a shot, I realized it is so easy to cook scallops!  The key is to sear them hot and fast – you definitely don’t want to overcook scallops!

How to cook scallops

    Once your scallops are completely thawed, pat them dry with a paper towel.
    Season the scallops with salt and pepper
    Heat a skillet over medium high heat.
    Add one tablespoon of oil to the pan.  When hot, add the scallops to the pan.  Be sure not to overcrowd the pan so that they can brown and not steam.  Cook them in batches if needed.  Allow to sear for 60-90 seconds, then flip and sear for another 60-90 seconds.  Remove from pan.
    Reduce heat to low, add the butter, garlic, and lemon juice to the pan.  Stir, scraping up the brown bits on the bottom of the pan, 1-2 minutes.  Stir in parsley and red pepper flakes.  Remove from heat and pour over scallops.  Serve immediately.

How to pick the best scallops

I recommend looking for wild caught U.S. Atlantic Sea scallops, as they are sustainability harvested.   I also recommend getting “dry” scallops instead of “wet” scallops.  What does this mean?  “Dry scallops” are packed without chemicals, and “wet scallops” have been treated with chemicals.  How can you tell the difference between wet scallops and dry scallops?  Dry scallops are usually cream colored or even pinkish, wet scallops are usually bright white.

Lemon Butter Scallops Recipe
Very delicious. I made these for my wife and she loved them. A person wouldn’t think only 5-ingredients would taste so good.

prep time: 5 minutes
cook time: 10 minutes
total time: 15 minutes

pan.  Served on their own or over pasta, these seared scallops are perfect for date night at home.

Ingredients:

•     1 pound scallops
•     1 tablespoon unsalted butter
•     Kosher salt and freshly ground black pepper, to taste

For the lemon butter sauce

•     2 tablespoons unsalted butter
•     Juice of 1 lemon
•     2 cloves garlic, minced
•     2 tablespoons chopped fresh parsley leaves
•     Kosher salt and freshly ground black pepper, to taste

Directions:

1. Melt 1 tablespoon butter in a large skillet over medium high heat.
2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
5. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

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