Name: Pan-Seared Scallops with Lemon Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 pounds sea scallops ((10 to 20 per pound, preferably dry)); to taste Salt; to taste freshly ground black pepper; 2 tablespoons vegetable oil; 2 tablespoons butter; 4 tablespoons butter ((½ stick), cut into 4 pieces); 1 small shallot ((minced, 1-2 tablespoons)); 1 tablespoon fresh parsley ((minced)); 0.5 teaspoon fresh thyme ((minced)); 2 teaspoons lemon juice

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There’s something undeniably elegant about a perfectly seared scallop. The delicate, sweet flavor combined with a luscious lemon butter sauce makes for a dish that feels sophisticated yet is surprisingly simple to prepare. Whether you’re planning a romantic dinner or a gathering with friends, Pan-Seared Scallops with Lemon Butter is a guaranteed showstopper that will leave everyone asking for seconds.

Why You’ll Love This Recipe

This recipe encapsulates the essence of fine dining without the fuss. The scallops are tender and buttery, while the lemon butter sauce adds a zesty brightness that elevates the dish. Here are a few reasons to love this recipe:

– Quick cooking time: You can go from prep to plate in less than 30 minutes.
– Minimal ingredients: Using just a handful of quality ingredients, you can create a restaurant-worthy dish.
– Versatile: Serve it as an appetizer, over pasta, or alongside a fresh salad for a complete meal.
– Impress your guests: The presentation of scallops beautifully seared in a golden crust is sure to wow anyone.

Ingredients at a Glance

1 ½ pounds sea scallops (10 to 20 per pound, preferably dry)
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
4 tablespoons butter (½ stick), cut into 4 pieces
1 small shallot, minced (1-2 tablespoons)
1 tablespoon minced fresh parsley
½ teaspoon minced fresh thyme
2 teaspoons lemon juice

Equipment & Tools

Large skillet: For searing the scallops evenly.
Spatula: To flip the scallops without breaking them.
Measuring spoons: For precise measurements of ingredients.
Tongs: For easy handling of scallops when plating.

Mastering Pan-Seared Scallops with Lemon Butter: How-To

Step 1: Prepare the Scallops

Start by patting the scallops dry with paper towels. This is crucial for achieving that beautiful sear. Season both sides generously with salt and freshly ground black pepper.

Step 2: Heat the Oil

In a large skillet, heat the vegetable oil over medium-high heat until it shimmers but isn’t smoking. This is the perfect temperature for searing.

Step 3: Sear the Scallops

Carefully add the scallops to the pan, ensuring they are not overcrowded. Sear for about 2-3 minutes without moving them, until they develop a golden crust.

Step 4: Flip and Add Butter

Using a spatula, gently flip the scallops. Add the 2 tablespoons of butter to the skillet. As the butter melts, use a spoon to baste the scallops with the melted butter for about 2 more minutes until they are opaque and cooked through.

Step 5: Make the Lemon Butter Sauce

Once the scallops are done, remove them to a plate and cover them loosely with foil to keep warm. In the same skillet, reduce the heat to medium and add the minced shallot. Sauté for about 1 minute until fragrant. Then, add the remaining 4 pieces of butter, minced parsley, thyme, and lemon juice. Stir to combine and let it simmer for 1-2 minutes.

Step 6: Plate and Serve

Return the scallops to the skillet for a quick toss in the sauce before plating. Drizzle the lemon butter sauce over the scallops and serve immediately. Enjoy this elegant dish with your favorite sides!

Seasonal Flavor Boosts

Add some zest: Grate lemon zest over the scallops before serving for an extra burst of citrus flavor.
Herb it up: Experiment with fresh herbs like dill or basil instead of parsley for a different flavor profile.
Spice it up: A pinch of red pepper flakes can add a delightful kick to the lemon butter sauce.
Vegetable pairings: Serve with seasonal vegetables like asparagus or green beans for a vibrant plate.

Mistakes That Ruin Pan-Seared Scallops with Lemon Butter

Not drying the scallops: Moist scallops will steam instead of sear, resulting in a rubbery texture.
Overcrowding the pan: Give your scallops room to breathe; cook in batches if necessary.
Using cold scallops: Let them come to room temperature before cooking for even searing.
Not using enough heat: A hot skillet is essential for achieving that golden crust.

Save It for Later

If you’re looking to prepare this dish ahead of time, consider these tips:

Prep the scallops: Season and dry scallops a few hours in advance, keeping them in the fridge.
Make the lemon butter sauce ahead: You can prepare the sauce and reheat it right before serving.
Store leftovers: If you have any scallops left, store them in an airtight container in the fridge for up to 2 days.

Common Qs About Pan-Seared Scallops with Lemon Butter

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops, but be sure to thaw them completely and pat them dry before cooking for the best results.

What sides pair well with scallops?

Some great sides include creamy risotto, a refreshing arugula salad, or roasted vegetables.

How do I know when scallops are cooked through?

Scallops are perfectly cooked when they are opaque and firm to the touch. They should not be rubbery or translucent.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a vegan butter alternative or olive oil for a lighter version.

Quick Weeknight Wins

Time to Try It

Now that you have all the tools and tips to create stunning Pan-Seared Scallops with Lemon Butter, it’s time to roll up your sleeves and get cooking! This dish is not just a meal; it’s an experience that brings a touch of elegance to any occasion. With the right ingredients, a little patience, and a dash of love, your kitchen can transform into a gourmet restaurant. Enjoy the process and savor every bite!