Lemon Butter Scallops (Printer Friendly)

Seared scallops in a zesty lemon butter sauce, perfect for a fresh, elegant spring entrée.

# What You Need:

→ Seafood

01 - 1 lb large sea scallops, patted dry

→ Sauce

02 - 3 tbsp unsalted butter, divided
03 - 2 tbsp extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 1/4 cup dry white wine or chicken broth
08 - 2 tbsp fresh parsley, chopped
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - Lemon wedges for serving

# How to Make It:

01 - Pat the scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until hot and shimmering.
03 - Add the scallops in a single layer, avoiding overcrowding; cook in batches if necessary. Sear undisturbed for 2-3 minutes until a golden crust forms. Flip and cook for another 1-2 minutes until just opaque. Transfer to a plate and cover loosely to keep warm.
04 - Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
05 - Pour in the wine or broth, lemon juice, and lemon zest. Simmer for 2-3 minutes, scraping up any browned bits from the pan bottom, until slightly reduced.
06 - Return scallops and any accumulated juices to the skillet. Spoon the lemon butter sauce over the scallops and sprinkle with chopped parsley.
07 - Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • The whole thing happens in under twenty minutes, so even on nights when you're tired, you can still eat like you planned something special.
  • Scallops are forgiving if you pay attention, and this sauce is so good you'll want to spoon it over everything else on your plate.
  • It works for impressing people without making you feel like you're performing—the dish does the talking.
02 -
  • The difference between scallops done right and scallops ruined is about thirty seconds, so don't walk away from the pan once they hit the heat—this is not the time to check your phone.
  • Moisture is a scallop's worst enemy; if you buy them and they look wet, you can pat them dry and let them sit uncovered in the fridge for an hour to lose even more liquid, which transforms the sear.
03 -
  • Buy scallops the day you're cooking them, keep them in the coldest part of your fridge, and ask your fishmonger to recommend which ones are freshest—good fishmongers love this question.
  • If you accidentally overcrowd the pan, the scallops will release too much moisture and you'll get steaming instead of searing, so respect the single-layer rule and cook in batches if you have to.
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