Lemon Butter Scallops: A Delicious & Easy Recipe

Lemon Butter Scallops: Just the name conjures up images of succulent, perfectly seared scallops glistening in a rich, tangy sauce. Have you ever wanted to create a restaurant-quality dish in the comfort of your own kitchen in under 20 minutes? Well, get ready, because this recipe is about to become your new weeknight go-to!

Scallops have been a delicacy enjoyed for centuries, gracing tables from humble seaside cottages to the grandest of banquets. While their preparation has evolved, the core appeal remains the same: their delicate sweetness and satisfyingly meaty texture. The addition of lemon and butter, a classic pairing, elevates the natural flavors of the scallops, creating a symphony of taste that is both comforting and sophisticated.

What makes lemon butter scallops so universally loved? It’s the perfect balance of flavors – the bright acidity of the lemon cuts through the richness of the butter, creating a sauce that is both decadent and refreshing. The scallops themselves, when cooked properly, are tender and juicy, offering a melt-in-your-mouth experience. Plus, let’s be honest, the speed and ease of this recipe are a major draw. Who wouldn’t want a gourmet meal on the table in less than half an hour?

Ingredients:

• 1.5 pounds large sea scallops, patted dry
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup lemon juice, freshly squeezed
• 2 tablespoons heavy cream
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving
• 1 tablespoon olive oil

Preparing the Scallops:

Okay, let’s get started! The key to perfectly seared scallops is to make sure they are completely dry. Excess moisture will steam the scallops instead of searing them, and we want that beautiful golden-brown crust!

1. Pat the scallops dry: Use paper towels to thoroughly pat each scallop dry. Don’t be shy – really get them dry! This is the most important step for achieving a good sear. I usually go through a few paper towels.
2. Prepare the flour mixture: In a shallow dish, whisk together the flour, salt, and pepper. This light coating will help the scallops brown and create a slightly thickened sauce later on.
3. Dredge the scallops: Gently dredge each scallop in the flour mixture, making sure to coat all sides. Shake off any excess flour. You want a thin, even coating, not a thick, pasty one.

Searing the Scallops:

Now for the fun part – searing! This is where the magic happens. We’re aiming for a beautiful golden-brown crust on the outside while keeping the inside tender and juicy.

1. Heat the pan: In a large skillet (preferably cast iron or stainless steel), heat the olive oil and 2 tablespoons of butter over medium-high heat. The pan needs to be hot before you add the scallops. You should see the butter melt quickly and start to shimmer. If the butter starts to smoke, reduce the heat slightly.
2. Sear the scallops: Carefully place the scallops in the hot pan, making sure not to overcrowd them. Overcrowding will lower the temperature of the pan and cause the scallops to steam instead of sear. Work in batches if necessary. Leave about an inch of space between each scallop.
3. Cook for 2-3 minutes per side: Let the scallops sear undisturbed for 2-3 minutes per side, or until they are golden brown and easily release from the pan. Resist the urge to move them around! You want that beautiful crust to form. Use a spatula to gently flip the scallops and sear the other side for another 2-3 minutes. The scallops should be opaque and slightly firm to the touch when they are done. Be careful not to overcook them, as they will become rubbery.
4. Remove the scallops: Once the scallops are seared, remove them from the pan and set them aside on a plate. Cover them loosely with foil to keep them warm.

Making the Lemon Butter Sauce:

This lemon butter sauce is what takes these scallops from good to amazing! It’s bright, tangy, and incredibly flavorful. Plus, it’s super easy to make in the same pan you used to sear the scallops, which means less cleanup!

1. Sauté the garlic: Add the remaining 2 tablespoons of butter to the same skillet. Reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
2. Deglaze the pan: Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits are called fond, and they are packed with flavor! Let the wine simmer for about 1-2 minutes, or until it has reduced slightly.
3. Add the lemon juice and cream: Stir in the lemon juice and heavy cream. Bring the sauce to a simmer and let it cook for another 1-2 minutes, or until it has thickened slightly.
4. Season to taste: Season the sauce with salt and pepper to taste. Remember that the scallops were already seasoned, so start with a small amount and adjust as needed.

Bringing it All Together:

Almost there! Now it’s time to combine the seared scallops with the luscious lemon butter sauce. This is the final touch that will make your dish restaurant-worthy.

1. Return the scallops to the pan: Gently return the seared scallops to the skillet with the lemon butter sauce. Toss them gently to coat them evenly in the sauce.
2. Heat through: Let the scallops heat through for about 30 seconds, or until they are warmed through. Be careful not to overcook them at this point.
3. Garnish and serve: Sprinkle the chopped fresh parsley over the scallops. Serve immediately with lemon wedges for squeezing.

Serving Suggestions:

These Lemon Butter Scallops are delicious served over pasta, rice, or mashed potatoes. They also pair well with a simple green salad or roasted vegetables. For a complete meal, I love serving them with a side of asparagus or green beans.

Tips and Tricks:

• Don’t overcrowd the pan: As mentioned earlier, overcrowding the pan will prevent the scallops from searing properly. Work in batches if necessary.
• Use a hot pan: A hot pan is essential for achieving a good sear. Make sure the pan is heated through before adding the scallops.
• Don’t overcook the scallops: Overcooked scallops are rubbery and unpleasant. Cook them just until they are opaque and slightly firm to the touch.
• Use fresh lemon juice: Fresh lemon juice will give the sauce a brighter, more vibrant flavor than bottled lemon juice.
• Adjust the sauce to your liking: Feel free to adjust the amount of lemon juice, garlic, or cream to suit your taste.
• Add a pinch of red pepper flakes: For a little bit of heat, add a pinch of red pepper flakes to the sauce.
• Make it ahead of time: You can sear the scallops ahead of time and store them in the refrigerator. When you’re ready to serve, simply reheat them in the lemon butter sauce.

Variations:

• Add capers: For a briny twist, add a tablespoon or two of capers to the sauce.
• Use different herbs: Instead of parsley, try using chives, dill, or tarragon.
• Add sun-dried tomatoes: For a richer flavor, add a few chopped sun-dried tomatoes to the sauce.
• Make it dairy-free: Substitute the butter with olive oil and the heavy cream with coconut cream or cashew cream.

Enjoy your delicious Lemon Butter Scallops! I hope you love this recipe as much as I do. It’s perfect for a special occasion or a weeknight dinner. Let me know in the comments how it turns out for you!

Conclusion:

This Lemon Butter Scallops recipe isn’t just another seafood dish; it’s a culinary experience waiting to happen. The delicate sweetness of the scallops, perfectly seared to a golden brown, combined with the bright, tangy lemon butter sauce, creates a symphony of flavors that will tantalize your taste buds. It’s quick, it’s elegant, and it’s surprisingly easy to master, making it a weeknight winner or a show-stopping appetizer for your next dinner party. I truly believe this recipe is a must-try for anyone who appreciates fresh, flavorful seafood.

But the beauty of this recipe lies not only in its simplicity but also in its versatility. Looking for serving suggestions? I’ve got you covered! Serve these succulent scallops over a bed of creamy risotto for a truly decadent meal. The richness of the risotto perfectly complements the lightness of the scallops and the zesty lemon butter sauce. Alternatively, toss them with linguine or fettuccine for a quick and satisfying pasta dish. A sprinkle of fresh parsley and a generous grating of Parmesan cheese will elevate it to restaurant-quality.

For a lighter option, serve the Lemon Butter Scallops atop a vibrant salad of mixed greens, cherry tomatoes, and avocado. The bright acidity of the lemon butter will act as a delicious dressing, tying all the flavors together. You could even add some grilled asparagus or roasted vegetables for a more substantial salad.

And if you’re feeling adventurous, why not experiment with some variations? Add a pinch of red pepper flakes to the lemon butter sauce for a touch of heat. Or, incorporate some chopped garlic and shallots for a more complex flavor profile. A splash of white wine or dry sherry to the sauce adds depth and richness. You could even try using different herbs, such as thyme or rosemary, to create a unique twist on the classic recipe.

Don’t be afraid to get creative and make this recipe your own! The possibilities are endless.

I’m so confident that you’ll love this Lemon Butter Scallops recipe that I urge you to try it out as soon as possible. Gather your ingredients, follow the simple steps, and prepare to be amazed by the incredible flavors. I promise you won’t be disappointed.

Once you’ve had a chance to try it, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating delicious and easy-to-follow recipes that you’ll love.

This Lemon Butter Scallops recipe is more than just a dish; it’s an opportunity to create a memorable culinary experience. So go ahead, give it a try, and let me know what you think! I can’t wait to hear from you. Happy cooking!

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