Lemon Butter Scallops (Print-Friendly Format)
Silky scallops finished with lemon and butter—elevate your next meal with this quick, elegant dish.
# Required Ingredients:
01 -
1 tablespoon unsalted butter
02 -
1 pound (450 g) sea scallops
03 -
Kosher salt, to taste
04 -
Freshly ground black pepper, to taste
→ Lemon Butter Sauce
05 -
2 tablespoons unsalted butter
06 -
3 cloves garlic, minced
07 -
3 tablespoons freshly squeezed lemon juice
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
2 tablespoons chopped fresh parsley leaves
# How to Make It:
01 -
Gently remove the small side muscle from the scallops, rinse under cold water, and thoroughly pat dry with paper towels.
02 -
Season both sides of the scallops with kosher salt and freshly ground black pepper.
03 -
Heat 1 tablespoon unsalted butter in a large cast iron skillet over medium-high heat. Arrange scallops in a single layer, working in batches if necessary, and cook for 2–3 minutes per side until golden brown and translucent in the center. Transfer cooked scallops to a plate and keep warm.
04 -
In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add minced garlic and sauté, stirring frequently, for about 1 minute until fragrant. Stir in freshly squeezed lemon juice and season the sauce with salt and pepper to taste.
05 -
Arrange scallops on serving plates. Drizzle with lemon butter sauce and garnish with chopped fresh parsley. Serve immediately.
# Additional Information:
01 -
Ensure scallops are thoroughly dried before searing for optimal browning.
02 -
Do not overcrowd the skillet; cook scallops in batches if required to maintain high heat and even browning.