Lemon Butter Scallops

Lemon butter scallops are an elegant seafood dish, featuring succulent scallops delicately seared and drizzled with a luscious sauce made from rich butter and zesty lemon.

Why We Love This Recipe

• Elevated Dining – Lemon butter scallops offer a sophisticated and luxurious dish that can turn a regular meal into a special occasion with its rich flavors and succulent texture.

• Quick and Easy – This dish comes together swiftly, making it a perfect choice for a delicious yet time-efficient meal, whether you’re cooking for guests or enjoying a cozy night in.

• Versatile – Lemon butter scallops can be a star in various settings – served as an appetizer, part of a seafood feast, or paired with pasta or rice for a main course, showcasing their versatility and appeal.

Ingredients

• 6-8 large sea scallops
• Salt
• Pepper
• 2 tbsp butter
• 2 tbsp extra virgin olive oil
• Juice from 1 small lemon or ½ large lemon
• Fresh parsley for garnish

Let’s Make Lemon Butter Scallops

1. Pat the scallops dry with a paper towel.
2. Remove and discard the small flap on the side of the scallops (this is called the beard).
3. Melt 1 tbsp butter and 1 tbsp olive oil in a skillet on medium-high heat.
4. Add scallops and sear for 3 minutes without flipping or touching. They should turn golden brown.
5. Turn the scallops over and sear for another 3 minutes on the reverse side.
6. Transfer the scallops to a plate.
7. Add the remaining butter and olive oil to the skillet.
8. Add lemon juice and whisk for 1 minute.
9. Add scallops back to the skillet to rewarm.
10. Transfer to a serving plate, pour on any remaining juices in the pan, and garnish with fresh parsley.

Krazy Kitchen Mom Tips

• Perfect Searing – Ensure a golden-brown crust on your scallops by patting them dry with a paper towel before cooking.

• Balanced Flavors – Achieve the perfect taste by balancing the richness of the butter with the acidity of fresh lemon juice – adjust quantities to your liking.

• Timing is Key – Cook scallops briefly to prevent overcooking; they should be opaque and slightly firm.