Lemon Butter Scallops
Deliciously seared scallops in a rich lemon butter sauce, perfect for an elegant dinner.
Equipment
- large cast iron skillet
Ingredients
- 1 tablespoon unsalted butter for cooking
- 1 pound sea scallops
- Kosher salt to taste
- freshly ground black pepper to taste
for the lemon butter sauce
- 2 tablespoons unsalted butter for sauce
- 3 cloves garlic minced
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley leaves for garnish
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.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 5gProtein: 20gFat: 18gSaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 360mgVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg
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