Lemon Butter Scallops
Pan-seared Lemon Butter Scallops featuring an amazing sauce. One pan and 20 minutes and you have a 5-star meal on the table.
Servings 4
Ingredients
- 1 ½ lbs scallops side muscle removed
- ½ tablespoon olive oil
- 3 tablespoon unsalted butter divided
- 1 tablespoon garlic minced
- ½ cup dry white wine may use clam broth or chicken broth as substitute
- 1 lemon zested and juiced
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoon chopped fresh parsley optional
- ½ lb angel hair pasta optional
Instructions
- Season scallops with salt and pepper. Heat a large skillet over medium high heat. Once hot, add the olive oil and tilt the pan to coat.
- Add the scallops to the skillet in a single layer; work in batches if needed. Add 1 tablespoon of butter to the pan and swirl to distribute.
- Cook scallops until golden brown and slightly translucent in the center, about 1-2 minutes per side depending on the size of your scallops. Set scallops aside and keep warm.
- Lower the heat to medium and add the minced garlic. Cook, stirring frequently, until fragrant, about 30 seconds. Add the wine and bring to a simmer. Simmer until the wine mixture is reduced by about half.
- Turn the heat to low and add the lemon zest and juice. Add the remaining butter, and swirl the pan (or stir) until the butter has melted and is emulsified into the sauce.
- Taste the sauce and season with salt and pepper, if needed. Return the scallops to the sauce to heat through. Add chopped parsley, if using. Serve with sauce over pasta, if desired.
Notes
- Make sure to remove the small side muscle from the scallops. Once cooked the side muscle become very tough and rubbery.
- Pat the scallops dry with paper towels before cooking to ensure a nice sear.
- Do not overcrowd the pan or you will end up with steamed scallops.
- Did you know that the variation in color is for a reason? Sea scallop raw meat coloration varies due to different types of algae they consume from a creamy white to a soft orangish color.
- The best time to buy scallops is in the late summer when prices are low. If you haven’t purchased scallops before – it’s important to know that they are sold by count per pound, with a premium being paid for larger size meats.