Seared Scallops Lemon Butter (Print View)

Experience tender, caramelized sea scallops paired with a luscious lemon butter sauce. A sophisticated dish for any special occasion.

# What You'll Need:

→ Seafood

01 - 12 large sea scallops, thoroughly patted dry

→ Seasoning

02 - ½ teaspoon kosher salt
03 - ¼ teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons unsalted butter, divided
05 - 1 tablespoon olive oil

→ Lemon Butter Sauce

06 - 2 tablespoons unsalted butter
07 - 2 garlic cloves, minced
08 - Zest of ½ lemon
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons dry white wine or chicken broth

→ Garnish

11 - 1 tablespoon chopped fresh parsley
12 - Lemon wedges (optional)

# How to Make:

01 - Thoroughly pat the sea scallops dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until the butter is foamy but not browned.
03 - Carefully place the prepared scallops in a single layer in the hot skillet, ensuring not to overcrowd the pan. Sear undisturbed for 2 minutes until a beautiful golden-brown crust forms.
04 - Flip the scallops and add the remaining 1 tablespoon of unsalted butter to the skillet. Continue to sear for an additional 1 to 2 minutes, until the scallops are just opaque and golden. Remove the seared scallops to a plate and tent loosely with aluminum foil to keep warm.
05 - In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for approximately 30 seconds, until fragrant.
06 - Stir in the lemon zest, fresh lemon juice, and dry white wine (or chicken broth). Bring to a gentle simmer and cook for 1 to 2 minutes, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
07 - Whisk in 2 tablespoons of unsalted butter until it is completely melted and the sauce becomes silky and emulsified.
08 - Return the seared scallops and any accumulated juices from the plate to the pan with the sauce. Gently warm through for about 30 seconds.
09 - Arrange the scallops on serving plates, spoon the luscious lemon butter sauce generously over the top. Garnish with chopped fresh parsley and lemon wedges, if desired.

# Expert Suggestions:

01 -
  • You'll be amazed at how quickly you can create restaurant-quality elegance right in your own kitchen.
  • The rich lemon-butter sauce perfectly complements the sweet, tender scallops without overpowering them.
02 -
  • Always ensure your scallops are as dry as possible before searing, otherwise, they'll steam instead of developing that coveted crust.
  • Overcrowding the pan is the enemy of a good sear; cook in batches if necessary to maintain high heat.
03 -
  • For the best flavor, always use fresh, dry-packed scallops; never buy scallops that are floating in milky liquid.
  • The moment the scallops turn opaque, remove them from the heat; they continue to cook slightly off the pan and overcooked scallops become rubbery.

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