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Pan-Seared Scallops with Lemon Butter Sauce

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  • Serves 4
  • Cooks in 20 mins (10m prep + 10m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Scallops

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Season the scallops with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
  2. 2.Dredge the scallops in the flour, shaking off any excess.
  3. 3.Heat a large skillet over medium-high heat and melt the butter.
  4. 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. 5.In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
  6. 6.Add the lemon juice to the skillet and stir to combine with the garlic.
  7. 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. 8.Pour the lemon butter sauce over the scallops and serve hot.

lightbulb_outline Tips

  • chevron_rightMake sure to pat the scallops dry before cooking to ensure a nice sear.
  • chevron_rightUse a non-stick skillet or a well-seasoned cast iron skillet for best results.
  • chevron_rightServe the scallops immediately after cooking to maintain their crispy texture.
  • chevron_rightFeel free to add a pinch of red pepper flakes to the lemon butter sauce for a hint of heat.