Brown Sugar and Coconut Body Scrub Exfoliates 
Get The Product!The aroma of Pan Seared Lemon Butter Scallops wafts through the air, inviting you to indulge in a dish that’s as luxurious as it is simple. Imagine tender, golden-brown scallops kissed by a zesty lemon butter sauce, bursting with flavor that dances on your taste buds.
I remember the first time I made these scallops for my family. Their faces lit up like kids in a candy store, and I knew I had struck culinary gold. Perfect for a fancy date night or a cozy family dinner, this dish promises to tantalize your senses and create unforgettable moments.
Why You'll Love This Recipe
- The ease of preparation makes this dish an excellent choice for both novice and experienced cooks alike
- Its delightful flavor profile combines buttery richness with bright citrus notes
- Visually stunning, these scallops add elegance to any dinner table
- Versatile enough to serve as an appetizer or main course, they can elevate any meal occasion
I once prepared these scallops for my parents’ anniversary dinner, and their joy made all the cooking chaos worth it.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Fresh Scallops: Choose dry-packed scallops for the best texture and flavor; avoid those soaked in water.
-
Unsalted Butter: Use high-quality butter for a rich, creamy sauce that enhances the scallops’ natural sweetness.
-
Fresh Lemon Juice: Freshly squeezed lemon juice adds brightness; bottled juice just won’t cut it here.
-
Garlic: Fresh garlic cloves bring aromatic depth; minced garlic works beautifully in this recipe.
-
Salt and Pepper: Simple seasonings that elevate the natural flavors of scallops—don’t skimp on them!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Pan Seared Lemon Butter Scallops
Prep the Scallops: Pat the scallops dry with paper towels; moisture will prevent them from searing properly. Season both sides generously with salt and pepper.
Melt the Butter: In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter until it bubbles gently and smells nutty.
Sear the Scallops: Add the scallops in a single layer; cook for about 2-3 minutes until they develop a golden crust. Flip them carefully using tongs or a spatula.
Add Garlic and Lemon Juice: Once flipped, add minced garlic and squeeze fresh lemon juice over the scallops. Cook for another 1-2 minutes until they are opaque and firm to touch.
Finish with More Butter: Remove from heat and stir in an additional tablespoon of butter until melted into a glossy sauce. This step adds richness and ties all flavors together beautifully.
Enjoy your Pan Seared Lemon Butter Scallops hot off the skillet! Serve them with a side of sautéed vegetables or over creamy risotto for a perfect meal experience.
You Must Know
- The secret to perfect pan-seared lemon butter scallops lies in the timing
- Searing them just right creates a crispy exterior while keeping them tender inside
- Don’t underestimate the power of fresh ingredients; they elevate the dish from good to gourmet
Perfecting the Cooking Process
Sear your scallops in hot butter for about 2-3 minutes on each side. This ensures a beautiful golden crust and locks in all those delightful juices, making every bite an explosion of flavor.
Add Your Touch
Feel free to swap lemon for lime or add garlic for an extra kick. You can also sprinkle fresh herbs like parsley or thyme to enhance the dish’s aroma and presentation.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet over low heat to avoid rubbery scallops.
Chef's Helpful Tips
- Always ensure your scallops are dry before searing; moisture creates steam instead of a nice sear
- Avoid overcrowding the pan, as this lowers the temperature dramatically
- Lastly, use a high-quality butter; it makes all the difference in flavor!
The first time I made pan-seared lemon butter scallops, my friends declared me a culinary wizard. Little did they know, it was more about timing than magic!
FAQ
Can I use frozen scallops for this recipe?
Yes, but thaw them completely and pat dry for best results.
What sides pair well with lemon butter scallops?
Try serving with asparagus or creamy risotto for a complete meal.
How do I know when scallops are done cooking?
They should be opaque and firm to touch when perfectly cooked.
Pan Seared Lemon Butter Scallops
- Total Time: 16 minutes
- Yield: Serves 4
Description
Indulge in the exquisite flavors of Pan Seared Lemon Butter Scallops, where tender scallops are perfectly seared to golden perfection and enveloped in a rich, zesty lemon butter sauce. Ideal for date nights or family dinners, this dish elevates any meal with its simple elegance and unforgettable taste. With just a handful of fresh ingredients and quick preparation, you can impress your guests or simply treat yourself to a gourmet experience at home.
Ingredients
- 1 pound fresh dry-packed scallops
- 3 tablespoons unsalted butter, divided
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Pat the scallops dry with paper towels and season both sides generously with salt and pepper.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter until bubbling gently.
- Add the scallops in a single layer and cook for 2-3 minutes until golden brown. Flip carefully using tongs.
- Add minced garlic and lemon juice, cooking for an additional 1-2 minutes until scallops are opaque.
- Remove from heat and stir in the remaining tablespoon of butter until melted into a glossy sauce.
- Serve hot with sautéed vegetables or creamy risotto for an exquisite dining experience.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: ¼ pound scallops (113g)
- Calories: 230
- Sugar: 0g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 75mg
