Lemon Butter Scallops
Lemon Butter Scallops are easy to make, elegant in presentation, and incredibly buttery, perfect for a fancy dinner.
Equipment
- large cast iron skillet
Ingredients
- 1 tablespoon unsalted butter
- 1 pound sea scallops
- Kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons unsalted butter for lemon butter 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
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.
Notes
This dish is quick and can be served with a variety of sides for an elegant meal.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 5gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 400mgPotassium: 300mgVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg
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