Quick Lemon Butter Scallops (Printer-Friendly Version)
# What You'll Need:
→ Seafood
01 -
1 pound sea scallops, small side muscle removed
→ Sauce Ingredients
02 -
3 tablespoons butter, unsalted, divided
03 -
3 cloves garlic, minced
04 -
3 tablespoons fresh lemon juice
05 -
2 tablespoons fresh parsley leaves, chopped
06 -
Kosher salt and freshly ground black pepper, to taste
# Let's Cook!:
01 -
Melt butter in a large cast iron skillet over medium high heat.
02 -
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
03 -
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 2-3 minutes per side. Set aside and keep warm.
04 -
Melt 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.
05 -
Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
# Recipe Notes:
01 -
The key to perfectly seared scallops is making sure they're completely dry before cooking and using a very hot pan.