Description
fresh garden salad. This elegant seafood dish is perfect for special occasions or a cozy dinner at home, offering a delightful balance of flavors that will leave everyone wanting more.
Ingredients
Scale
- 1 pound of sea scallops, cleaned and patted dry
- 2 tablespoons of olive oil
- 4 tablespoons of unsalted butter
- 3 cloves of garlic, minced
- 1/4 cup of fresh lemon juice (about 2 lemons)
- 1 tablespoon of lemon zest
- 1/4 cup of fresh parsley, chopped
- Salt and pepper, to taste
- Optional: lemon wedges for serving
Instructions
- Start by ensuring your scallops are completely dry. Use paper towels to pat them down thoroughly. This step is crucial as it helps achieve a nice sear on the scallops.
- Season the scallops generously with salt and pepper on both sides. This will enhance their natural flavor and help create a delicious crust when cooked.
- In a medium-sized bowl, combine the fresh lemon juice and lemon zest. Set aside. This mixture will be added to the scallops later to create a bright and tangy sauce.
- In a large skillet, heat the olive oil over medium-high heat. Allow the oil to heat for about 1-2 minutes until it shimmers but does not smoke.
- Add 2 tablespoons of butter to the skillet. Let it melt completely, swirling the pan to combine it with the olive oil. This combination of fats will help prevent the butter from burning.
- Once the butter is melted and bubbling, carefully add the scallops to the skillet in a single layer. Make sure not to overcrowd the pan; you may need to cook them in batches if your skillet is small.
- Cook the scallops for about 2-3 minutes on the first side without moving them. This will allow a golden crust to form. You can tell they are ready to flip when they release easily from the pan.
- Using tongs, gently flip each scallop over and cook for an additional 2-3 minutes on the other side. The scallops should be opaque and firm to the touch when done. Remove them from the skillet and transfer them to a plate. Cover loosely with foil to keep warm.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to let it burn.
- Pour the lemon juice and zest mixture into the skillet, stirring to combine with the garlic and any browned bits left from the scallops. Allow the sauce to simmer for about 2 minutes, letting it reduce slightly.
- After the sauce has reduced, add the remaining 2 tablespoons of butter to the skillet. Stir continuously until the butter has melted and the sauce is smooth and glossy.
- Season the sauce with additional salt and pepper to taste. If desired, you can also add a pinch of red pepper flakes for a hint of heat.
- Return the cooked scallops to the skillet, gently tossing them in the lemon butter sauce to coat evenly. Allow them to warm through for about 1 minute.
- Remove the skillet from the heat and sprinkle the chopped fresh parsley over the scallops for a burst of color and flavor.
- To serve, plate the scallops and drizzle the lemon butter sauce generously over the top. Garnish with additional parsley and lemon wedges if desired.
- This lemon butter scallops dish pairs beautifully with a variety of sides. Consider serving it over a bed of creamy risotto or alongside garlic mashed potatoes for a hearty meal.
- For a lighter option, serve the scallops with steamed asparagus or a salad.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 10 minutes