Seared Scallops Butter Lemon (Print-Friendly Version)
Tender seared scallops glazed in a tangy butter lemon sauce for a quick, elegant meal.
# Ingredients Required:
→ Seafood
01 -
450 grams large sea scallops (12-15 count)
→ Fats and Oils
02 -
2 tablespoons vegetable oil or clarified butter
03 -
4 tablespoons unsalted butter
→ Seasonings and Aromatics
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
1 clove garlic, minced
07 -
2 tablespoons capers, drained
08 -
2 tablespoons fresh lemon juice
09 -
2 tablespoons fresh parsley, finely chopped
# Detailed Directions:
01 -
Pat scallops dry thoroughly using paper towels, and remove the side muscle if present.
02 -
Season scallops evenly with kosher salt and freshly ground black pepper.
03 -
Preheat a skillet over medium-high heat until hot.
04 -
Add vegetable oil or clarified butter to the pan and heat until shimmering. Sear scallops for 2 to 3 minutes per side until golden brown crust forms.
05 -
Remove scallops from pan and tent loosely with foil to keep warm.
06 -
In the same pan, melt 2 tablespoons unsalted butter, cooking until golden brown. Stir in minced garlic, fresh lemon juice, capers, and remaining 2 tablespoons butter until combined and heated through.
07 -
Pour the butter lemon sauce over the scallops and garnish with finely chopped parsley.
# Helpful Advice:
01 -
Ensure scallops are completely dry before searing for optimal browning. Avoid overcrowding the pan to maintain proper sear. Monitor butter carefully to prevent burning during sauce preparation.