Description
Lemon Butter Scallops are a light, elegant dish that perfectly balances the delicate sweetness of scallops with a rich, zesty lemon butter sauce. Each scallop is seared to a golden-brown perfection, creating a tender, slightly caramelized exterior while maintaining its juicy, tender interior. The bright and tangy lemon, combined with the smooth butter and a hint of garlic, elevates the natural flavors of the scallops, making each bite incredibly flavorful and satisfying. It’s a simple yet sophisticated dish, ideal as a starter, a seafood main course, or paired with pasta or a fresh salad for a refreshing meal.
Ingredients
Scale
Here’s what you’ll need to make this simple yet indulgent Lemon Butter Scallops recipe:
- 1 lb (450g) fresh or frozen sea scallops (thawed if frozen)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice and zest of 1 large lemon
- 2 tablespoons fresh parsley, chopped (optional)
- Salt and pepper to taste
- A pinch of red pepper flakes (optional, for heat)
Ingredient Highlights
- Sea Scallops: Fresh scallops are the star of this dish. They are naturally sweet and tender, and when cooked correctly, they melt in your mouth. If you can’t find fresh, high-quality frozen scallops are a great alternative.
- Butter: Butter adds richness and depth to the dish, creating the luxurious texture that perfectly complements the scallops.
- Lemon: Lemon provides a fresh and tangy contrast to the richness of the butter, creating a well-balanced flavor profile that enhances the natural sweetness of the scallops.
- Olive Oil: Olive oil helps with cooking the scallops without burning the butter. It also adds a subtle fruity flavor to the dish.
- Garlic: Garlic infuses the sauce with a fragrant, savory note that elevates the overall flavor.
- Parsley: Fresh parsley adds color, freshness, and an herbal touch that brightens up the dish.
Instructions
Follow these simple steps to make the perfect Lemon Butter Scallops:
Prepare the Scallops:
- Thaw and Dry Scallops: If using frozen scallops, make sure to thaw them in the fridge overnight or under cold running water. Once thawed, pat the scallops dry with paper towels. This is a crucial step to ensure they sear properly.
- Season the Scallops: Lightly season the scallops with salt and pepper on both sides. This helps to bring out their natural flavor.
Make the Lemon Butter Sauce:
- Heat the Pan: Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add the olive oil and 1 tablespoon of butter. Swirl the pan to coat the bottom evenly.
- Cook the Scallops: Place the scallops in the pan in a single layer. Avoid overcrowding to ensure even cooking. Let them cook for 2-3 minutes on the first side, without moving them, until they form a golden crust. Flip the scallops and cook for an additional 1-2 minutes on the other side. The scallops should be opaque and firm to the touch but still tender in the center. Remove the scallops from the pan and set them aside on a plate.
Make the Lemon Butter Sauce:
- Sauté the Garlic: In the same skillet, add the remaining tablespoon of butter and let it melt. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Add Lemon: Stir in the lemon juice and zest, scraping up any bits of scallop from the bottom of the pan to infuse the sauce with extra flavor.
- Finish the Sauce: Let the lemon butter sauce simmer for 1-2 minutes to reduce slightly. Taste and adjust the seasoning with salt and pepper, and add a pinch of red pepper flakes if you like a bit of heat.
Combine the Scallops and Sauce:
- Return the Scallops: Add the cooked scallops back into the pan, tossing them gently to coat in the lemon butter sauce. Let them cook for an additional 1-2 minutes, allowing the flavors to meld together.
Serve:
- Garnish and Serve: Transfer the scallops to a serving dish and pour the lemon butter sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4
- Calories: 220-250 kcal
- Fat: 14g
- Carbohydrates: 5g
- Protein: 24g