Lemon Butter Scallops (Printable)

Seared sea scallops glazed in a vibrant lemon butter sauce, perfect for a light, fresh meal.

# What You'll Need:

→ Seafood

01 - 1 pound large sea scallops, patted dry

→ Sauce

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

→ Garnish

10 - Lemon wedges for serving

# Step-by-step Directions:

01 - Pat scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat until hot and shimmering. Add scallops in a single layer without overcrowding; cook in batches if necessary.
03 - Sear scallops undisturbed for 2 to 3 minutes until a golden crust forms.
04 - Flip scallops and cook for 1 to 2 minutes until just opaque. Transfer to a plate and cover loosely to retain warmth.
05 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add garlic and sauté for 30 seconds until fragrant.
06 - Pour in wine or broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes, scraping up browned bits from the pan bottom, until slightly reduced.
07 - Return scallops and accumulated juices to the skillet. Spoon lemon butter sauce over scallops and sprinkle with chopped parsley. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Scallops go from intimidating to foolproof once you know the trick of patting them completely dry.
  • The whole dish comes together in the time it takes to set a nice table, which means you can actually enjoy cooking dinner instead of stressing over it.
02 -
  • Overcrowding the pan is the mistake that separates a restaurant-quality sear from a disappointing steam—work in batches if you need to, and your patience will be rewarded with that golden crust.
  • Scallops cook in seconds, so once they turn opaque you stop, because chewy rubbery scallops happen when people try to cook them the way they'd cook fish.
03 -
  • Buy the scallops the same day you're cooking them and ask the fishmonger if they've been treated with phosphates—untreated ones will sear better and taste cleaner.
  • If your scallops are small-to-medium rather than large, reduce the searing time to 1 to 2 minutes per side or they'll overcook before you know it.
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