Seared Lemon Garlic Butter Scallops

Seared Lemon Garlic Butter Scallops

from cafedelites.com
Appetizer
10 min
255 kcal / serving

Have Crispy Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce! Cheaper than going out to a restaurant and just as good as chef made scallops. They are the ultimate treat!

Ingredients

  • 2 tablespoonsolive oil
  • 1 ¼ poundsscallops
  • 3 tablespoonsunsalted butter (divided)
  • 4 clovesgarlic (large, minced, or 1 1/2 tablespoons minced garlic)
  • ¼ teaspoonsalt (to taste)
  • ¼ teaspoonground black pepper (to taste )
  • ¼ cupdry white wine (or broth)
  • 2 tablespoonslemon juice
  • ¼ cupparsley (chopped )

Directions

  1. 1

    If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.

  2. 2

    Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed). 

  3. 3

    Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.

  4. 4

    Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).

  5. 5

    Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.

  6. 6

    Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley. 

  7. 7

    Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).