Pan-Seared Scallops with Lemon Butter

If you’re looking to impress your guests or simply indulge in a luxurious meal at home, look no further than the exquisite dish of seared scallops with lemon butter. This recipe captivates with its combination of elegance and simplicity, showcasing one of the ocean's most delectable treasures—scallops. Known for their sweet, delicate flavor and tender texture, scallops are a culinary delight that can elevate any dining experience.

Elevate your dining experience with the exquisite dish of divine seared scallops with lemon butter. This recipe showcases the delicate sweetness of scallops, ideally seared to perfection for a golden crust and served with a rich, zesty lemon butter sauce. Ideal as an appetizer or main course, it’s a simple yet elegant choice that impresses every time. Discover the secrets to selecting fresh scallops and mastering the art of searing for a gourmet meal at home.

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Ingredients

1 lb large sea scallops (about 10-12, fresh or thawed)

2 tablespoons olive oil

Salt and freshly ground black pepper (to taste)

4 tablespoons unsalted butter

3 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

1 tablespoon fresh parsley, finely chopped (plus extra for garnish)

Lemon wedges (for serving)

Instructions

Prepare the Scallops: Pat the scallops dry with paper towels and season both sides lightly with salt and pepper. Ensure they are very dry for optimal searing.

Heat the Pan: In a large, heavy skillet (preferably cast iron) over medium-high heat, add the olive oil and heat until shimmering but not smoking.

Sear the Scallops: Arrange the scallops in a single layer in the hot skillet, leaving space between each one. Sear without moving them for 2-3 minutes until a golden crust forms. Flip them carefully using tongs and cook for an additional 2-3 minutes, or until they are opaque in the center. Remove the scallops from the pan and set on a plate.

Make the Lemon Butter Sauce: In the same skillet, reduce the heat to medium-low. Add the unsalted butter and let it melt. Stir in the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

Add Lemon Zest and Juice: Stir in the lemon zest and juice, allowing the flavors to combine and cook for an additional 1-2 minutes.

Finish the Dish: Add the chopped parsley to the pan and mix well. Return the seared scallops to the skillet, gently coating them with the lemon butter sauce. Allow them to warm slightly in the sauce for about 1-2 minutes.

Serve: Plate the scallops with a drizzle of the lemon butter sauce over them. Garnish with additional parsley and serve with lemon wedges on the side.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2