Description
This Lemon Butter Scallops recipe offers a quick and elegant seafood dish perfect for weeknight dinners or special occasions. Tender scallops are seared to a golden brown in butter and garlic, then brightened with fresh lemon juice and parsley for a flavorful, buttery finish.
Ingredients
Scale
Main Ingredients
- 1 lb fresh scallops
- 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 scallops under cold water and pat dry thoroughly with paper towels to remove excess moisture for a perfect sear.
- Melt butter: Heat a skillet over medium heat and melt 2 tablespoons of unsalted butter until it is bubbling but not browned.
- Sauté garlic: Add the minced garlic to the skillet and cook it for about 30 seconds until fragrant, making sure not to burn it.
- Sear scallops: Place the scallops in the skillet spaced apart and cook for 2-3 minutes on each side, or until they develop a beautiful golden brown crust.
- Add lemon and season: Drizzle fresh lemon juice over the scallops and season with salt and pepper, stirring gently to combine the flavors.
- Finish with butter and parsley: Remove the skillet from heat, then stir in the remaining 2 tablespoons of butter and chopped parsley until the butter melts and coats the scallops.
- Serve: Serve the scallops immediately, optionally garnished with lemon wedges for extra brightness.
Notes
- Make sure scallops are dry before cooking to achieve a better sear.
- Use unsalted butter to control the salt level in the dish.
- Do not overcrowd the skillet to ensure even cooking and browning.
- Fresh lemon juice brightens the flavors, but adjust quantity to taste.
- This dish pairs well with steamed vegetables or a light salad.
