Ready in: 20 minutes · Serves: 4 · Technique: Searing · Storage: 2 days in the refrigerator.Quick Answer
Seared scallops in a luscious lemon butter sauce come together in minutes for a festive, elegant dish.When those holiday gatherings roll around, I find myself yearning for dishes that truly embody warmth and indulgence, yet are quick and easy to prepare. This season, I've been experimenting in my cozy New York City kitchen, and one recipe that stands out is for Lemon Butter Scallops. It's a delightful dish that highlights tender, seared scallops bathed in a bright, buttery sauce that's nothing short of heavenly. Let me walk you through the process, and trust me, your holiday festivities will be all the more special with this dish gracing your table.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Quick and easy preparation, making it perfect for last-minute holiday gatherings.
- The combination of tender scallops and zesty lemon butter sauce creates an indulgent flavor experience.
- Impressive presentation that will wow your guests without complex cooking techniques.
- Versatile dish that pairs beautifully with a variety of sides, from garlic mashed potatoes to crisp salads.
- Made with simple, fresh ingredients, promoting a genuine taste that highlights the scallops' natural sweetness.
Ingredients
Here's what you'll need to prepare this sumptuous dish.
Main Ingredients
- 1 pound of fresh sea scallops
- Salt and freshly cracked black pepper
- 2 tablespoons of olive oil
- 3 tablespoons of unsalted butter
- 3 cloves of garlic, minced
- Juice and zest of 1 large lemon
- Fresh parsley, chopped (for garnish)
How to Make Lemon Butter Scallops (Step-by-Step)
Follow these easy steps to create a delicious meal that will impress your guests.
Step 1: Prepare the Scallops
Start by taking your fresh scallops out of the fridge about 15 minutes before cooking. This lets them come to room temperature. Pat them dry with a paper towel-removing moisture will achieve that lovely golden crust you're looking for. Season both sides with a sprinkle of salt and a crack of black pepper.
Step 2: Sear the Scallops
In a large skillet (I prefer my 10-inch cast-iron skillet for this task), heat the olive oil over medium-high heat until it shimmers. Gently place the scallops in the skillet, making sure not to overcrowd the pan. Sear for about 2-3 minutes without moving them, until they develop a rich, golden-brown crust. Flip them over and cook for another 1-2 minutes until cooked through but still tender. The key here is that they should have a slight jiggle in the center. Remove them from the skillet and set aside.
Step 3: Make the Lemon Butter Sauce
Lower the heat to medium and add the unsalted butter to the same skillet. As it melts, the nutty aroma wafts up, enticing your senses. Toss in the minced garlic and sauté for about 30 seconds until fragrant-be careful not to let it burn! Then stir in the lemon juice and zest, allowing it to simmer for a minute, enhancing the flavors beautifully.
Step 4: Finish the Dish
Return the scallops to the skillet, gently tossing them in the sauce to coat. For that finishing touch, remove the skillet from the heat and sprinkle with chopped parsley for a pop of color and freshness.
Step 5: Serve Immediately
These scallops are best served hot, ideally alongside a side of garlic mashed potatoes or a crisp green salad to balance out the richness of the sauce.
Common Mistakes to Avoid
- Don't Overcrowd the Pan: Searing too many scallops at once will steam them rather than give that beautiful crust.
- Avoid High Heat: Too much heat can cause the scallops to become tough instead of tender.
- Don't Skip Drying: Failing to pat the scallops dry can lead to a soggy texture instead of the desired crispness.
Tips and Tricks for Success
- Choose Quality Scallops: Look for fresh sea scallops sold in brine; they offer a sweeter taste and better texture.
- Pair with Wine: Consider serving this dish with a chilled glass of Sauvignon Blanc or Chardonnay to complement the citrus notes.
- Add Some Heat: If you're feeling adventurous, sprinkle in a pinch of red pepper flakes as the sauce simmers for added flavor.
Variations
- Replace scallops with shrimp or prawns for a different seafood twist.
- Incorporate herbs like thyme or dill for added flavor.
- Use lemon-lime juice for a citrusy twist.
How to Serve
- Serve alongside garlic mashed potatoes for a rich side dish.
- Pair with a crisp green salad for freshness.
- Garnish with extra lemon wedges for brightness.
Make Ahead and Storage
- Make Ahead: Scallops are best cooked fresh, but you can prepare the lemon butter sauce in advance.
- Storage: Leftover scallops can be stored in an airtight container in the refrigerator for up to two days.
- Reheating: Gently warm in a skillet over low heat until just heated through, taking care not to overcook.
- Freezing: It is not recommended to freeze cooked scallops, as they can lose their texture.
Recipe Notes / What I Learned
Cooking these scallops reaffirmed the beauty of simplicity in good cooking. With just a few fresh ingredients, you can create a dish that's both elegant and comforting-a perfect addition to any holiday table. I came to appreciate how a little patience in the cooking process can make all the difference in achieving that perfect sear and flavor balance. Happy cooking!
Yield and Serving Size
Yield: 4 servings · Serving Size: ¼ pound scallops
Nutrition Snapshot
Estimated Nutrition Per Serving: ~300 calories · 22g protein · 5g carbs · 20g fat
Recipe by:
Elegant Lemon Butter Scallops
Ingredients
Equipment
Method
- Take scallops out of the fridge 15 minutes before cooking. Pat them dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear scallops for 2-3 minutes on one side, then flip and cook for another 1-2 minutes.
- Add butter to the skillet, melt it, then sauté garlic for 30 seconds. Stir in lemon juice and zest.
- Return scallops to the skillet and toss in the sauce. Garnish with chopped parsley.
- Serve hot, ideally with garlic mashed potatoes or a crisp salad.
Notes
FAQs
1. Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely in the fridge overnight and pat them dry before cooking to achieve a nice sear.
2. What can I serve with lemon butter scallops?
Lemon butter scallops pair wonderfully with garlic mashed potatoes, a light salad, or roasted vegetables. They make a great main dish for any festive occasion.
3. How do I know when the scallops are done cooking?
Scallops are done when they have a golden crust on the outside and appear opaque in the center. They should feel slightly springy to the touch but not rubbery.
4. Can I make the lemon butter sauce ahead of time?
While it's best to make the lemon butter sauce fresh right before serving, you can prep the garlic and lemon juice in advance. Just combine them with the butter shortly before serving.
5. What type of scallops should I buy?
Look for fresh sea scallops that are sold in brine for the best taste and texture. Avoid any that have a strong fishy odor.
