Description
Lemon Butter Scallops is a quick and elegant seafood dish featuring fresh scallops seared to golden perfection in rich butter, enhanced with aromatic garlic, fresh lemon juice, and parsley. Ready in just 20 minutes, this recipe delivers a deliciously buttery and tangy flavor perfect for any occasion.
Ingredients
Scale
Seafood
- 1 lb fresh scallops
Butter Sauce
- 4 tbsp unsalted butter
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare Scallops: Rinse the fresh scallops under cold water to remove any grit or impurities, then pat them dry thoroughly using paper towels to ensure a perfect sear.
- Melt Butter: Heat a skillet over medium heat and melt 2 tablespoons of unsalted butter until it starts to bubble gently, releasing a rich buttery aroma.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté for about 30 seconds or until fragrant, being careful not to burn the garlic.
- Sear Scallops: Place the scallops evenly spaced in the skillet and sear them for 2 to 3 minutes on each side until they develop a beautiful golden brown crust.
- Add Lemon and Seasoning: Drizzle fresh lemon juice over the scallops, season with salt and pepper to taste, and gently stir to combine and coat the scallops with the tangy flavors.
- Finish with Butter and Parsley: Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter along with the chopped fresh parsley until the butter melts and creates a luscious sauce.
- Serve: Immediately serve the scallops hot, optionally garnished with lemon wedges for extra zest.
Notes
- Ensure scallops are patted dry before cooking to achieve a good sear and caramelization.
- Do not overcrowd the skillet; cook scallops in batches if necessary for best results.
- Use fresh lemon juice for optimal bright flavor.
- Adjust seasoning according to preference, but be mindful of the salt content in butter.
- Serve immediately as scallops can become rubbery if kept warm too long.
