Lemon Butter Scallops
Lemon Butter Scallops is a delectable seafood dish that combines tender, perfectly seared scallops with a zesty, buttery lemon sauce. This quick and easy recipe can elevate any dinner table, whether it’s a casual weeknight meal or a special occasion.
Ingredients
- 1 lb sea scallops about 12-16
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/4 cup dry white wine
- Juice and zest of 1 lemon
- 1 tablespoon fresh parsley chopped
- Salt and pepper to taste
Instructions
- Pat the scallops dry with paper towels and season them with salt and pepper on both sides.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
- Once the butter has melted and is sizzling, add the scallops in a single layer. Cook the scallops for 2-3 minutes per side, or until golden brown and cooked through. Remove them from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute, until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it cook for 2-3 minutes, allowing it to reduce slightly.
- Add the lemon juice and zest, then stir in the remaining butter, allowing it to melt into the sauce.
- Return the scallops to the skillet and toss them in the sauce, coating them evenly.
- Sprinkle with fresh parsley before serving.
Notes
- If you have leftovers, store the scallops and sauce separately in airtight containers in the refrigerator.
- The scallops are best eaten within a day or two to maintain their texture.
- To reheat, warm gently in a skillet over low heat, adding a splash of wine or broth to keep the sauce moist.
- If you prefer not to use wine, substitute it with extra lemon juice or chicken broth.
- Frozen scallops can be used, but make sure to thaw and pat them dry before cooking.
- Wine adds depth to the sauce, but you can omit it without losing much flavor.