
Pan-Seared Scallops with Lemon Butter Sauce
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- Serves 4
- Cooks in 20 mins (10m prep + 10m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Scallops
local_grocery_store Ingredients
restaurant_menu Method
- 1.Season the scallops with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
- 2.Dredge the scallops in the flour, shaking off any excess.
- 3.Heat a large skillet over medium-high heat and melt the butter.
- 4.Add the scallops to the skillet and cook for 2-3 minutes on each side, until golden brown and cooked through. Remove the scallops from the skillet and set aside.
- 5.In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
- 6.Add the lemon juice to the skillet and stir to combine with the garlic.
- 7.Remove the skillet from the heat and stir in the remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and chopped parsley.
- 8.Pour the lemon butter sauce over the scallops and serve hot.
lightbulb_outline Tips
- Make sure to pat the scallops dry before cooking to ensure a nice sear.
- Use a non-stick skillet or a well-seasoned cast iron skillet for best results.
- Serve the scallops immediately after cooking to maintain their crispy texture.
- Feel free to add a pinch of red pepper flakes to the lemon butter sauce for a hint of heat.