Description
Succulent pan-seared scallops with lemon butter elevate seafood to an elegant culinary experience. Delicate marine flavors and golden-brown edges promise a restaurant-quality dish you can effortlessly craft at home.
Ingredients
Scale
Protein:
- 12 to 16 dry sea scallops (about 0.75 pounds or 340 grams)
Fats and Oils:
- 1 tablespoon (15 milliliters) extra-virgin olive oil
- 4 tablespoons (60 grams) butter, divided
Seasonings and Garnish:
- 1 tablespoon (15 milliliters) lemon juice
- 0.25 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- Lemon wedges, for serving (optional)
Instructions
- Meticulously remove the side muscle from scallops and thoroughly blot excess moisture using clean paper towels to guarantee optimal caramelization.
- Heat a heavy-bottomed skillet over medium-high temperature (approximately 400°F) until surface shimmers, then gently introduce olive oil and butter, creating an even coating.
- Strategically arrange scallops in pan, ensuring sufficient spacing to prevent steaming. Season with a delicate sprinkle of salt and freshly cracked pepper, allowing each mollusk to develop a rich, golden exterior.
- Allow scallops to sear undisturbed for roughly 3 minutes, developing a deeply bronzed crust without disturbing their surface connection to the pan.
- Carefully flip each scallop using precision tongs, seasoning the opposite side. Continue cooking for an additional 1-2 minutes until translucent center becomes opaque and edges turn slightly firm.
- Deglaze pan by removing from heat and incorporating remaining butter, whisking vigorously while introducing fresh lemon juice to capture and elevate the caramelized cooking remnants.
- Gracefully return scallops to pan, gently bathing them in aromatic lemon-butter sauce, then transfer to serving plates accompanied by bright lemon wedges for a final zesty flourish.
Notes
- Pat scallops completely dry to achieve a golden-brown crust and prevent steaming instead of searing.
- Use a heavy-bottomed skillet like cast iron for even heat distribution and better caramelization.
- Avoid overcrowding the pan to ensure each scallop develops a perfect crispy exterior without releasing excess moisture.
- Remove scallops from heat when they’re slightly translucent in the center to prevent overcooking and maintain tender texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200 kcal
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 15 g
- Cholesterol: 80 mg