Description
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.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Seafood
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 35mg
