Lemon Butter Scallops

Tender sea scallops seared to golden perfection and finished in a vibrant lemon butter sauce create a dish that is both elegant and refreshing. This recipe captures the bright essence of spring with the zesty lemon and fragrant garlic, making it an ideal main dish for a light yet satisfying meal.

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With just a handful of fresh ingredients, you can elevate scallops into a dish worthy of any special occasion or a delightful weeknight dinner. The process highlights the natural sweetness of the scallops combined with a sauce that enhances their flavor without overpowering it.

Ingredients

• Seafood
  • 1 lb (450 g) large sea scallops, patted dry
• Sauce
  • 3 tbsp unsalted butter, divided
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1/4 cup (60 ml) dry white wine or chicken broth
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
• Garnish
  • Lemon wedges, for serving

Instructions

1. Pat the scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.

2. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the scallops in a single layer (do not overcrowd; cook in batches if needed).

3. Sear scallops undisturbed for 2–3 minutes until a golden crust forms. Flip and cook for another 1–2 minutes until just opaque. Transfer scallops to a plate and cover loosely to keep warm.

4. Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Add the garlic and sauté for 30 seconds until fragrant.

5. Pour in the wine (or broth), lemon juice, and lemon zest. Simmer for 2–3 minutes, scraping up any browned bits, until slightly reduced.

6. Return scallops and any accumulated juices to the skillet. Spoon the lemon butter sauce over the scallops and sprinkle with chopped parsley.

7. Serve immediately with lemon wedges.

Zusatztipps für die Zubereitung

Make sure to pat the scallops very dry before cooking to ensure a beautiful golden crust. Avoid overcrowding the pan to cook each scallop evenly. If you prefer a spicier kick, a pinch of red pepper flakes can be added to the sauce.

Varianten und Anpassungen

For a dairy-free version, substitute butter with a plant-based alternative. If white wine is not preferred, a high-quality chicken broth can be used instead. To add a fresh herbal note, you can mix in a little thyme or basil along with the parsley.

Serviervorschläge

This dish pairs wonderfully with steamed asparagus, baby potatoes, or served over delicate angel hair pasta. A crisp Sauvignon Blanc complements the flavors beautifully, enhancing the citrus and seafood notes.

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The beautiful balance of tender scallops and bright, buttery sauce makes this recipe a timeless favorite for seafood lovers. Whether for a special dinner or a quick weeknight meal, these lemon butter scallops offer elegance and freshness in every bite.

Recipe FAQs

→ How do I get a golden crust on the scallops?

Pat scallops dry and sear them in hot butter and olive oil without overcrowding the pan to achieve a golden crust.

→ Can I substitute white wine in the sauce?

Yes, chicken broth works well as a substitute, maintaining depth without overpowering the lemon notes.

→ What is the best way to serve these scallops?

Serve immediately with lemon wedges and sides like steamed asparagus, baby potatoes, or angel hair pasta for balance.

→ How long should scallops be cooked?

Cook scallops for about 2-3 minutes on one side and 1-2 minutes on the other until just opaque inside.

→ Can I add spice to the lemon butter sauce?

Adding a pinch of red pepper flakes to the sauce provides a subtle heat that complements the citrus flavors.