Scallops are one of the easiest kinds of seafood to cook - generally a simple sear will do the trick to give you the ultimate flavorful dinner. This recipe for Lemon Butter Scallops has a light taste of lemon mixed with creamy butter, and the caramelization on the scallops is to die for!
We used a stunning Zwilling Marquina Aluminum Fry Pan to get such gorgeous color on the scallops - the non-stick capabilities are like no other pan! Serve this delicious dish with a light pasta dish for a dinner you'll want to make again and again.
Ingredients:
- 1 tablespoon unsalted butter
- 1 pound scallops
- Kosher salt and freshly ground black pepper, to taste
For the lemon butter sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Directions:
Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Spoon the butter on the scallops as they cook. Set aside and keep warm.
To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
