How To Make Seared Lemon Garlic Butter Scallops
Treat yourself with a fancy yet simple dish, like butter scallops. Pan-seared crispy scallops in silky lemon garlic butter sauce, a restaurant quality dish.
Serves:
Ingredients
- 2tbspolive oil
- 1¼lbsscallops
- 3tbspunsalted butterdivided
- 5largegarlic clovesminced
- Salt and fresh ground black pepperto taste
- ¼cupdry white wineor broth
- 2tbsplemon juice
- ¼cupparsleychopped
Instructions
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If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
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Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
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Season with salt and pepper to taste and fry for 2 to 3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
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Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook for about 1 minute or until fragrant .
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Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
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Remove pan (skillet) from the heat. Add the scallops back into the pan to warm through slightly and garnish with parsley.
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Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
Nutrition
- Calories: 259.67kcal
- Fat: 16.18g
- Saturated Fat: 6.61g
- Trans Fat: 0.36g
- Monounsaturated Fat: 7.25g
- Polyunsaturated Fat: 1.25g
- Carbohydrates: 8.09g
- Fiber: 0.42g
- Sugar: 0.44g
- Protein: 17.79g
- Cholesterol: 56.92mg
- Sodium: 561.05mg
- Calcium: 31.94mg
- Potassium: 364.97mg
- Iron: 1.02mg
- Vitamin A: 90.21µg
- Vitamin C: 9.89mg
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