Lemon Butter Scallops
This post may contain affiliate links. Please see our privacy policy for details.
All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. So easy, so simple, so fancy!
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.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Featured Comment