Description
Seared Scallops with Garlic Lemon Butter is a quick and elegant seafood dish featuring tender sea scallops perfectly seared to a golden crust and finished with a luscious garlic lemon butter sauce. This simple yet flavorful recipe makes a delightful appetizer or main course, combining fresh herbs and zesty lemon to enhance the natural sweetness of scallops.
Ingredients
Scallops
- 1 1/4 lb sea scallops, side muscle removed
- Salt to taste
- Fresh ground black pepper to taste
Cooking Fat
- 1 1/2 tablespoons olive oil or canola oil
- 3 tablespoons butter, divided
Sauce and Garnish
- 1-2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh parsley or other fresh herbs
Instructions
- Prepare Scallops: Pat the scallops dry thoroughly with paper towels to remove excess moisture. Sprinkle a pinch of sea salt evenly over them right before cooking to enhance flavor and aid in achieving a good sear.
- Heat Pan and Sear Scallops: Add olive oil and 1 tablespoon of butter to a large sauté pan or cast iron skillet over medium-high heat. Heat the fat until it is very hot and nearly smoking. Place the scallops in the pan without overcrowding and sear them for 1 1/2 to 2 minutes per side, forming a golden crust. Cook in batches if needed. Once seared, transfer the scallops to a plate.
- Make Garlic Lemon Butter Sauce: Wipe out the skillet to remove burned bits. Add the remaining 2 tablespoons of butter over low heat. Add the minced garlic and cook until fragrant, about 1 minute, taking care not to burn it. Stir in the fresh lemon juice.
- Heat Scallops in Sauce: Return the seared scallops to the skillet with the lemon garlic butter. Warm them gently for 1 to 2 minutes, turning scallops several times so they become evenly coated in the sauce.
- Finish and Serve: Sprinkle the scallops with chopped fresh parsley and season with salt and fresh ground black pepper to taste. Serve immediately to enjoy their full flavor and delicate texture.
Notes
- Make sure scallops are dry before searing to get a perfect crust.
- A cast iron skillet is ideal for searing due to even heat distribution.
- Do not overcook scallops; they should remain tender and slightly translucent in the center.
- If fresh herbs are not available, dried parsley can be substituted but add less as it is more concentrated.
- This dish pairs well with a light salad or steamed vegetables for a balanced meal.
