Seared Scallops with Lemon Butter
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
317 kcal
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Course
Main Course
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Cuisine
American
Seared Scallops with Lemon Butter
Description
The preparation begins by patting scallops dry to ensure a good sear and seasoning lightly with salt. Heating a skillet to medium-high before adding scallops allows them to cook evenly without sticking, achieving a golden crust on one side while the center stays opaque with a subtle translucent line to prevent overcooking.
After searing both sides, the pan is wiped clean and a sauce is made by simmering fresh lemon juice, butter, and capers, reduced slightly to concentrate flavors. The scallops return to the pan for gentle basting, warming them through and coating them in the lemony butter.
This dish pairs well with simple sides that do not overpower scallops, such as steamed vegetables or a light salad. Adjusting the lemon juice amount in the sauce allows control over the tartness to taste.
Careful attention to drying scallops and cooking time helps avoid a rubbery texture, ensuring a tender and moist result.
Ingredients
- 1 lb sea scallops dry
- olive oil
- salt sea salt and fresh cracked
- black pepper sea salt and fresh cracked
- 1/2 cup butter unsalted
- 1/4 cup lemon juice fresh squeezed. Note: this makes a very lemony sauce, feel free to reduce amount to taste
- 2 Tbsp capers
Instructions
- Place the scallops on a layer of paper towels, and pat them dry with another layer of paper towels. Season lightly with kosher or sea salt.
- Preheat a skillet over medium high heat until hot, then add a light coating of olive oil to the pan. When the oil is shimmering arrange the scallops in the pan, and let cook, without disturbing, for 3-4 minutes until nice and golden brown on the bottom.
- Gently flip each scallop over and cook another minute or two. Remove to a plate. From the side they should look opaque with a translucent line in the middle. You don't want to over cook scallops or they can become rubbery.
- Wipe out the pan and add the lemon juice, butter, and capers. Bring to a boil and simmer for several minutes to reduce a bit. Season with salt and pepper to taste and add the scallops back into the pan. Baste a few times with the butter until the scallops are re-heated through.
- Serve the scallops topped with the lemon butter sauce.
Notes
- Pat scallops very dry before cooking to achieve a crisp, golden sear.
- Do not overcook scallops; they should remain tender with a translucent center line.
- The amount of lemon juice in the butter sauce can be reduced to decrease tartness as preferred.
- Serve immediately after basting with lemon butter for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 14g | 28% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 559mg | 23% |
| Potassium | 257mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 719IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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