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    • Scallops with Butter and Lemon

    Mark Sharron
    Easy
    10 minutes
    3 to 4
    Simplicity, elegance, and decadence went into this dish. The zesty lemon and butter sauce is the perfect pairing to the seared scallops.
    1 rating
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    Ingredients

    • 1 pound scallops
    • 1 tablespoon butter
    • Salt and black pepper to taste
    • For the Lemon Butter Sauce
    • 2 tablespoons unsalted butter
    • 2 cloves garlic, finely minced
    • 1 lemon, juiced
    • Salt and black pepper to taste
    • 2 tablespoons of chopped fresh parsley

    Method

    • Step-by-Step Method for Scallops with Butter and Lemon
    • Pat scallops dry with paper towels to remove surface moisture.
    • Season both sides of scallops with salt and black pepper.
    • Preheat a large skillet over medium-high heat.
    • Add 1 tablespoon butter to the hot skillet and allow it to melt.
    • When the butter foams, place scallops in the skillet, spacing them out so they do not touch.
    • Sear scallops undisturbed for 1.5–2 minutes until a golden crust forms.
    • Flip scallops and sear the other side for 1–1.5 minutes until just opaque and tender.
    • Remove scallops from the skillet and set aside on a warm plate.
    • In the same skillet, add 2 tablespoons unsalted butter over medium heat.
    • Add finely minced garlic and sauté for 30 seconds until fragrant but not browned.
    • Pour in fresh lemon juice, season with salt and black pepper, and stir to combine.
    • Continue to cook sauce for 1 minute to emulsify and slightly thicken.
    • Remove sauce from heat and stir in chopped fresh parsley.
    • Plate scallops in a single layer on serving dishes.
    • Spoon the warm lemon butter sauce over the scallops.
    • Garnish with extra parsley if desired.
    • Serve immediately, ideally with crusty bread or a light salad as suggested accompaniments.