LEMON BUTTER SCALLOPS
All you need is 5 ingredients and 10 minutes for the most amazing, buttery scallops ever. Yes, it’s just that easy and simple!
As much as I love scallops, I have always been very hesitant to cook with it. After all, at $20 per pound, there is absolutely no room for error when it comes to cooking these. So I just stayed away from scallops and ordered them from fancy restaurants, probably spending 2-3x more.
Little did I know with a few handy tricks, scallops are actually one of the easiest (and quickest) meals to whip up.
And this lemon butter sauce is absolutely unreal, and the perfect accompaniment to these perfectly seared scallops. Just remember – you’ll want to have your side dishes ready to go since these scallops will be ready in just 10 minutes from start to finish!
LEMON BUTTER SCALLOPS
yield: 4 SERVINGS
prep time: 5 MINUTES
cook time: 10 MINUTES
total time: 15 MINUTES
INGREDIENTS:
- 1 tablespoon unsalted butter
- 1 pound scallops
- Kosher salt and freshly ground black pepper, to taste
FOR THE LEMON BUTTER SAUCE
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- Melt 1 tablespoon butter in a large skillet over medium high heat.
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- 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 1-2 minutes per side. Set aside and keep warm.
- To make the lemon butter sauce, melt 2 tablespoons 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.
- Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.