Seared Scallops with Lemon Butter Sauce
This recipe for seared scallops with lemon butter sauce is a quick and luxurious dish that’s perfect for a special occasion or a simple yet elegant weeknight dinner. The scallops are seared to a golden perfection and paired with a rich, tangy lemon butter sauce that perfectly complements their delicate flavor.
Ingredients:
- 12 large sea scallops, patted dry
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 clove garlic, minced
- 1/4 cup dry white wine (optional)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions:
- Prepare the Scallops:
- Pat the scallops dry with paper towels to remove excess moisture. This step is crucial for getting a good sear. Season both sides of the scallops with salt and freshly ground black pepper.
- Sear the Scallops:
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the scallops to the pan in a single layer, making sure they don’t touch. Cook the scallops for about 2-3 minutes on each side until golden brown and just opaque in the center. Remove the scallops from the pan and set them aside on a plate.
- Make the Lemon Butter Sauce:
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
- If using white wine, add it now and let it cook for 1-2 minutes to reduce slightly. Stir in the lemon juice and zest, and simmer for another 1-2 minutes until the sauce thickens slightly. Taste and adjust the seasoning with more salt and pepper if necessary.
- Combine and Serve:
- Return the seared scallops to the skillet, gently spooning the sauce over them. Let the scallops cook in the sauce for 1-2 minutes to heat through.
- Serve the scallops with the lemon butter sauce drizzled over the top. Garnish with freshly chopped parsley if desired.
Tips:
- To get the best sear, make sure the scallops are as dry as possible before cooking.
- You can substitute the white wine with chicken broth for a non-alcoholic version of the sauce.
- For an extra touch, serve the scallops with a side of sautéed vegetables or over a bed of risotto.
Enjoy these perfectly seared scallops with a tangy lemon butter sauce for a restaurant-quality meal at home!
