Lemon Butter Scallops
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All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. So easy, so simple, so fancy!
Featured Comment
why make scallops at home
- Short 5-ingredient list.
- Quick and easy.
- Fancy, impressive and restaurant-quality.
bay scallops vs. sea scallops
- Bay scallops are bite-sized, about 1/2-inch in diameter, sweeter and more tender.
- Sea scallops are about 2 inches in diameter, saltier, thicker and chewier.
dry scallops vs. wet scallops
- Dry scallops are not treated with preservatives, therefore their shelf life is much shorter, although much fresher than wet scallops. They have a slightly tan, vanilla color, almost even grey and sometimes pink appearance.
- Wet scallops are treated with water and preservatives, and have a higher water content. They are generally more expensive due to the added weight. Wet scallops will often times look pure snow-white.
tips and tricks for success
- Prep the scallops. Although safe to eat, gently peel away the small side muscle from the scallops as it is tougher and chewier than the rest of the scallops. Rinse and pat dry.
- Use dry scallops. Dry scallops are generally preferred over wet scallops as the latter is treated with preservatives, retaining excess water, and will not caramelize properly with a golden brown, crusty sear.
- Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery scallops.
- Reheat in the oven. Leftover scallops can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 200°F, covered in aluminum foil until warmed through.
what to serve with lemon butter scallops
Tools For This Recipe
Large cast iron skillet
Lemon Butter Scallops: Frequently Asked Questions
Unsalted butter allows you to add as much salt (or as little) salt in your dish. It allows for more control and consistency.
You can thaw frozen scallops overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under lukewarm water until completely thawed. Pat them dry as thoroughly as possible to remove any excess moisture.
When pan searing, scallops will cook through fairly quickly, about 2-3 minutes per side. Scallops are done when opaque and firm around the edges.
Leftovers can be stored in an airtight container in the fridge for 1 day.
Lemon Butter Scallops
Ingredients
- 1 tablespoon unsalted butter
- 1 pound sea scallops
- Kosher salt and freshly ground black pepper, to taste
For the lemon butter sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large cast iron skillet over medium high heat.
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2-3 minutes per side. Set aside and keep warm.
- Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
for the lemon butter sauce
- Melt butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
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I’m tempted to make these for dinner every night this week. They look SO GOOD.
What pan would you recommend for this? I have a non-stick ceramic skillet, but don’t like to use it with temperatures over medium.
Christy, I used a Calphalon Tri-Ply Stainless Steel 12″ Omelette Pan.
Cast Iron
Ceramic skillets work well over heat higher than medium!
Cast iron would be your best bet.
It doesn’t take many ingredients to make an amazing dish. These sounds (and look!) amazing!
I have frozen jumbo scallops that seem to leech out liquid when cooking so I can’t get a nice golden color. I’ve tried gently squeezing them and patting them dry with paper towels. Can you suggest anything to help? Or simply not use these scallops? Thank you!
It may be best to use fresh scallops, patted dry, to get that really nice sear.
I use frozen scallops all the time. Thaw, Pat dry then throw in a zip lock bag with basting flour. Shake to cover, put in cast iron fry pan, cook as directed. Beautiful sear!
What’s basting flour?
I used frozen bay scallops with great results. Be sure to dry them very well and put into a medium hot skillet.
Basting flour….1-2 Tbs white flour (to baste scallops) in plastic bag with salt, pepper, and other seasonings you want. Place scallops in bag and shake.
You really do not need to baste scallops! If they are patted dry and the pan is hot enough, you will get a nice sear without flour. Any chef would look at you like, “What do you think you’re doing using flour on a scallop?” You’d ruin a perfect piece of very expensive seafood. Don’t do it. Google it – see if Gordon Ramsay or Bobby Flay would baste a scallop. No, they would not.
Basting is not the correct term. Basting is to occasionally brush or spoon a liquid over a food while cooking such as basting a turkey. I believe this commenter means to suggest dredging in flour which can often help result in a crispy coating while also doubling as an agent to thicken the sauce.
I haven’t decided how to cook my scallops yet and will return to review if I decide to use this recipe. I do know I won’t be dredging them in flour though.
Wash, gently dry off, season with salt and pepper. Wait about 3-5 minutes so moisture will come to the top of scallop. That is what makes it sear. Put scallops in a hot, hot oiled pan. Don’t crowd them or they will steam instead of sear. Once in pan don’t touch for 2-4 minutes. Salt and pepper on the other side to get that layer of moisture, turn them for 2-4 minute depending on the size, not touching them until they are ready to come out of pan.
Sounds like you bought wet scallops instead of the preferred Dry scallops. That’s why there’s extra liquid coming out. Not your fault!
I am making this tonight! The scallops were 24 bucks a pound, so I bought 6 for only me. What a treat!
Really easy…really delicious! Thanks!
Sounds wonderfully delicious. Until I can get scallops, I’m going to try it with salmon.
Scallops… my favorite seafood (well, tied with shrimp maybe). This looks so easy! Yum.
Sounds delicious. Do you use the same skillet without rinsing it first?
Yes, that’s exactly right. You want to use up those browned up bits for the sauce.
The lemon juice and a wooden spoon lifts the brown off and into the sauce. Great recipe..worked like a charm for a nice dinner for 4.
These look great! I think I will try this with shrimp. I made your Bang Bang Shrimp Pasta last night, but served it over rice instead of pasta. Delicious! My husband really liked the sauce. I will be trying your other Bang Bang recipes.
What an elegant meal. It’s hard to believe it only takes 10 minutes! Sounds perfect!
I CANNOT BELIEVE IT! my daughter and family are coming and they love scallops. being 72 years old and on a budget, scallops are not on our menue very often. i looked and looked for a simple but delicious recipe and once again you came through! now i can hardly wait to master this art of damn delicious cooking! Thank you again.
That was about as heartwarming as it gets Jeanette! I wish I knew you, I would cook you scallops every week!! Hope they appreciated that effort!! Rich.
I want someone who cook me scallops every week!:)) This recipe is delicious!
U can get a big package for 12 dollars at cosco!
Thanks for the tip! Are they fresh or frozen?
They are frozen, but they still work! I bought them too for $27. I figured it was a very special treat for myself!
Mmm lemony and buttery – what more could you want!