Scallops Butter Lemon (Printable Version)
Juicy scallops pan-fried and coated with a tangy lemon butter sauce, ready in no time.
# Ingredients You'll Need:
→ Seafood
01 -
12 to 15 big sea scallops, about 450 grams
→ Oils and Fats
02 -
2 tablespoons vegetable oil or clarified butter
03 -
4 tablespoons unsalted butter
→ Flavors and Extras
04 -
Salt to your liking
05 -
Fresh black pepper to taste
06 -
1 clove garlic, finely chopped
07 -
2 tablespoons drained capers
08 -
2 tablespoons fresh lemon juice
09 -
2 tablespoons fresh parsley, chopped up small
# Detailed Preparation Steps:
01 -
Dry scallops with paper towels really well, pull off side muscle if you see it.
02 -
Sprinkle scallops with salt and pepper all around.
03 -
Heat up a skillet on medium-high until it's nice and hot.
04 -
Pour oil or clarified butter into the pan and heat until you see it shimmer. Cook scallops about 2 to 3 minutes each side till they have a golden crust.
05 -
Take scallops out and loosely cover with foil so they stay warm.
06 -
Using the same pan, melt 2 tablespoons of butter until it turns golden brown. Mix in garlic, lemon juice, capers, and then add the last 2 tablespoons of butter. Stir until everything’s hot and combined.
07 -
Spoon that buttery lemon sauce over the scallops and sprinkle chopped parsley on top.
# Helpful Tips:
01 -
Make sure scallops are dry before cooking so they brown nicely. Don't crowd the pan or they'll steam instead of sear. Watch the butter while making sauce so it doesn’t burn.