Lemon Butter Scallops

Are you craving a flavorful and easy-to-make seafood dish? Look no further! Our lemon butter scallops are the perfect choice for a quick and delicious meal. With just a few simple ingredients and minutes of prep time, you can enjoy a restaurant-quality dish in the comfort of your own home.

Why choose lemon butter scallops?

Flavorful: Our buttery, lemony, garlic sauce adds amazing flavor to the scallops. The pan-searing technique gives them a wonderful golden brown coloring.

Easy: This recipe is perfect for busy mid-week meals. With minimal prep time, you can have a delicious and satisfying meal on the table in no time.

Protein Packed: Scallops are a great source of protein. A single 3-ounce serving provides 20 grams of protein and is only 95 calories. Not only that, scallops are also rich in vitamin B12, calcium, magnesium, potassium, zinc, and copper.

Recipe: How to Make Lemon Butter Scallops

Ingredients

1 ½ lbs scallops, side muscle removed
½ tablespoon olive oil
3 tablespoons unsalted butter, divided
1 tablespoon garlic, minced
½ cup dry white wine (may use clam broth or chicken broth as a substitute)
1 lemon, zested and juiced
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons chopped fresh parsley (optional)
½ lb angel hair pasta (optional)

Directions

Season the scallops with salt and pepper.
Heat a large skillet over medium-high heat. Once hot, add the olive oil and tilt the pan to coat.
Add the scallops to the skillet in a single layer; work in batches if needed. Add 1 tablespoon of butter to the pan and swirl to distribute.
Cook the scallops until golden brown and slightly translucent in the center, about 1-2 minutes per side depending on the size of your scallops. Set the scallops aside and keep them warm.
Lower the heat to medium and add the minced garlic. Cook, stirring frequently, until fragrant, about 30 seconds. Add the wine and bring to a simmer. Simmer until the wine mixture is reduced by about half.
Turn the heat to low and add the lemon zest and juice. Add the remaining butter and swirl the pan (or stir) until the butter has melted and is emulsified into the sauce.
Taste the sauce and season with salt and pepper, if needed. Return the scallops to the sauce to heat through. Add the chopped parsley, if using.
Serve the scallops with the sauce over pasta, if desired.

Notes

Make sure to remove the small side muscle from the scallops before cooking, as it becomes tough and rubbery when cooked.
Pat the scallops dry with paper towels before cooking to ensure a nice sear.
Avoid overcrowding the pan to prevent steaming the scallops.
Did you know that the variation in color is due to different types of algae in the scallops’ diet? The raw meat coloration ranges from creamy white to a soft orangish color.
The best time to buy scallops is in late summer when prices are low. When purchasing scallops, they are sold by count per pound, with larger size meats commanding a premium price.

Enjoy your delicious lemon butter scallops and impress your family and friends with this simple yet elegant dish!