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Lemon Butter Scallops: A Beginner’s Guide to Elegant Seafood

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Tender sea scallops seared to golden perfection, bathed in a bright lemon butter sauce. A simple yet impressive dish that’s ready in minutes, perfect for a special occasion or a quick weeknight meal.

Ingredients

Scale
  • 1 tablespoon unsalted butter
  • 1 pound sea scallops
  • Kosher salt and freshly ground black pepper, to taste
  • For the lemon butter sauce:
    • 2 tablespoons unsalted butter   
       
    • 3 cloves garlic, minced
    • 3 tablespoons freshly squeezed lemon juice
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Melt Butter: Melt 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat. A cast iron skillet retains heat well, ensuring even searing. If you don’t have a cast iron skillet, a heavy-bottomed skillet will also work. Beginner Note: A cast iron skillet provides even heating and is ideal for searing. If you don’t have one, a heavy-bottomed skillet will also work.
  • Prepare Scallops: Remove the small side muscle from the scallops, rinse with cold water, and thoroughly pat dry. The side muscle is a small, tough piece of tissue that should be removed for better texture. Patting the scallops dry ensures they sear properly and develop a golden-brown crust. Beginner Note: Removing the side muscle improves the texture of the scallops. Patting them dry is crucial for proper searing.
  • Season Scallops: Season the scallops with kosher salt and freshly ground black pepper, to taste. Seasoning enhances the natural sweetness of the scallops and adds depth of flavor. Beginner Note: Season generously with salt and pepper to enhance the natural sweetness of the scallops.
  • Sear Scallops: Working in batches, add the scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2-3 minutes per side. Do not overcrowd the skillet, as this will cause the scallops to steam rather than sear. The scallops are cooked when they are opaque and slightly firm to the touch. Beginner Note: Do not overcrowd the skillet to ensure even searing. The scallops are cooked when they are opaque and slightly firm.   
     
  • Set Aside: Set the seared scallops aside and keep them warm. You can keep them warm by placing them on a plate in a preheated oven at a low temperature. Beginner Note: Keep the seared scallops warm while you prepare the sauce.
  • Make Lemon Butter Sauce: Melt 2 tablespoons of unsalted butter in the same skillet. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute. Be careful not to burn the garlic, as it can become bitter. Beginner Note: Be careful not to burn the garlic, as it can become bitter and ruin the flavor of the sauce.
  • Add Lemon Juice: Stir in the freshly squeezed lemon juice and season with kosher salt and freshly ground black pepper, to taste. The lemon juice adds a bright, tangy flavor to the sauce. Beginner Note: The lemon juice adds a bright, acidic flavor that complements the scallops and garlic.
  • Serve: Serve the seared scallops immediately with the lemon butter sauce, garnished with chopped fresh parsley leaves, if desired. Garnish adds a fresh, vibrant touch to the dish. Beginner Note: Garnish with fresh parsley for a vibrant and flavorful touch.

Notes

  • Pat scallops very dry for best searing.
  • Don’t overcrowd the skillet.
  • Don’t overcook scallops.
  • Use fresh lemon juice.
  • Mince garlic finely.

Find it online: https://paularecipes.com/lemon-butter-scallops-a-beginners-guide-to-elegant-seafood/