Lemon Butter Scallops (Print Version)
# Ingredients:
→ Scallops
01 -
1 pound sea scallops
02 -
1 tablespoon unsalted butter
03 -
Kosher salt and freshly ground black pepper, to taste
→ Lemon Butter Sauce
04 -
2 tablespoons unsalted butter
05 -
3 cloves garlic, minced
06 -
3 tablespoons freshly squeezed lemon juice
07 -
Kosher salt and freshly ground black pepper, to taste
08 -
2 tablespoons chopped fresh parsley leaves
# Instructions:
01 -
Melt butter in a large cast iron skillet over medium high heat.
02 -
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
03 -
Season scallops with salt and pepper. Cook in batches in a single layer, flipping once, until golden brown and translucent in the center, about 2-3 minutes per side. Set aside and keep warm.
04 -
In the same skillet, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in lemon juice and season with salt and pepper.
05 -
Serve scallops immediately with lemon butter sauce, garnished with parsley.
# Notes:
01 -
Best served immediately while hot
02 -
Pat scallops completely dry for best searing results