Lemon Butter Sea Scallops

Experience the magic of tender sea scallops seared to golden perfection, brought alive with a vibrant lemon butter sauce that bursts with fresh citrus notes. This dish is an elegant, quick, and flavorful way to celebrate spring or any special occasion with a hint of coastal charm.

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Whether you're cooking a weeknight dinner or impressing guests, this classic American seafood dish lends itself to simple yet elevated flavors that celebrate the bounty of the sea and freshness of spring.

Ingredients

• Seafood
  • 1 lb (450 g) large sea scallops, patted dry
• Sauce
  • 3 tbsp unsalted butter, divided
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1/4 cup (60 ml) dry white wine or chicken broth
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
• Garnish
  • Lemon wedges, for serving

Instructions

1. Pat the scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.

2. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the scallops in a single layer (do not overcrowd; cook in batches if needed).

3. Sear scallops undisturbed for 2–3 minutes until a golden crust forms. Flip and cook for another 1–2 minutes until just opaque. Transfer scallops to a plate and cover loosely to keep warm.

4. Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Add the garlic and sauté for 30 seconds until fragrant.

5. Pour in the wine (or broth), lemon juice, and lemon zest. Simmer for 2–3 minutes, scraping up any browned bits, until slightly reduced.

6. Return scallops and any accumulated juices to the skillet. Spoon the lemon butter sauce over the scallops and sprinkle with chopped parsley.

7. Serve immediately with lemon wedges.

Zusatztipps für die Zubereitung

Make sure the scallops are completely dry before searing to get a perfect golden crust. Avoid overcrowding the pan to ensure even cooking. Use fresh lemon zest and juice for the best bright flavor.

Varianten und Anpassungen

For a slight kick, add a pinch of red pepper flakes to the sauce. You can substitute dry white wine with gluten-free chicken broth if preferred. Serve over angel hair pasta or alongside steamed baby potatoes for heartier options.

Serviervorschläge

This dish pairs wonderfully with steamed asparagus, crisp green salads, or a chilled glass of Sauvignon Blanc to enhance the citrusy flavors and complement the buttery scallops.

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With just 20 minutes from start to finish, these lemon butter scallops offer an elegant and satisfying seafood experience that’s both simple and impressive. Perfect for a light spring dinner or whenever you crave fresh, bright flavors.

Recipe Help & Answers

→ How do you achieve a perfect sear on scallops?

Pat scallops dry and season lightly. Use a hot skillet with butter and olive oil, avoiding overcrowding. Sear undisturbed until a golden crust forms, about 2-3 minutes per side.

→ Can I substitute white wine in the sauce?

Yes, dry white wine can be replaced with chicken broth or vegetable broth to maintain depth and balance in the lemon butter sauce.

→ What sides pair well with lemon butter scallops?

Steamed asparagus, baby potatoes, or angel hair pasta complement the delicate flavors and create a complete meal.

→ How do I keep scallops tender and not rubbery?

Avoid overcooking by searing scallops quickly on each side until opaque but still moist inside, usually 3-5 minutes total.

→ What tips enhance the lemon butter sauce flavor?

Sauté garlic briefly before adding liquids, use fresh lemon juice and zest, and finish with chopped parsley. A pinch of red pepper flakes adds subtle heat.