Description
Silky lemon butter scallops dance with golden-brown edges, promising Mediterranean coastal elegance on your plate. Creamy butter, zesty citrus, and perfectly seared seafood create an effortless gourmet experience you’ll savor with each delicate bite.
Ingredients
Scale
Protein:
- 1 pound scallops
Fats and Butter:
- 3 tablespoons (42 grams) unsalted butter
Seasonings and Herbs:
- 3 cloves garlic (minced)
- 3 tablespoons (45 milliliters) freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Prepare scallops by carefully removing the tough side muscle. Rinse under cold water and thoroughly dry with paper towels to ensure a perfect golden sear.
- Season scallops generously with salt and pepper. Heat cast iron skillet to medium-high and melt butter until it foams and turns slightly golden.
- Arrange scallops in a single layer without touching, cooking 1-2 minutes per side. Aim for a deep golden exterior while maintaining a slightly translucent center. Cook in batches if necessary to prevent overcrowding.
- Remove seared scallops to a plate. In the same skillet, add remaining butter and sauté minced garlic for approximately 60 seconds until aromatic, being cautious not to burn.
- Deglaze pan with fresh lemon juice, creating a quick pan sauce. Season with additional salt and pepper to enhance flavor profile.
- Pour warm lemon butter sauce directly over seared scallops, ensuring even coverage.
- Finish the dish by garnishing with freshly chopped parsley for a burst of color and herbal freshness. Serve immediately while the scallops are hot and sauce is warm.
Notes
- Pat scallops completely dry to achieve a perfect golden sear and prevent steaming during cooking.
- Remove the tough side muscle before cooking to ensure tender, delicious texture and improve overall eating experience.
- Use a cast iron skillet for even heat distribution and creating a beautiful caramelized exterior on the scallops.
- Watch cooking time carefully as scallops can quickly become rubbery and overcooked if left too long in the pan.
- For a gluten-free version, ensure all ingredients are certified gluten-free and use clarified butter or ghee.
- Pair with light sides like cauliflower rice or zucchini noodles to keep the meal low-carb and emphasize the scallops’ delicate flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 300
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 70 mg