Date Night Seared Scallops Lemon Butter (Print Page)

Tender, caramelized sea scallops in a luscious lemon butter sauce. A perfect, elegant centerpiece for any romantic evening.

# What You Need:

→ Seafood

01 - 12 large sea scallops, thoroughly patted dry

→ Seasoning

02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons unsalted butter, divided
05 - 1 tablespoon olive oil

→ Lemon Butter Sauce

06 - 2 tablespoons unsalted butter
07 - 2 cloves garlic, minced
08 - Zest of 1/2 lemon
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons dry white wine or chicken broth

→ Garnish

11 - 1 tablespoon fresh parsley, finely chopped
12 - Lemon wedges, for serving (optional)

# Directions:

01 - Thoroughly pat the sea scallops dry with paper towels to ensure a proper sear. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat 1 tablespoon of the unsalted butter and the olive oil in a large skillet over medium-high heat until the butter is foamy but not browned, indicating it's ready for searing.
03 - Carefully place the seasoned scallops in a single layer in the hot skillet, ensuring not to overcrowd the pan. Sear undisturbed for 2 minutes until a beautiful golden-brown crust forms.
04 - Flip the scallops. Add the remaining 1 tablespoon of unsalted butter to the pan. Continue to sear for an additional 1 to 2 minutes until the scallops are just opaque throughout and golden. Transfer the seared scallops to a plate and loosely tent with aluminum foil to keep warm while preparing the sauce.
05 - Reduce the heat to medium in the same skillet. Add the minced garlic and sauté for approximately 30 seconds until fragrant, taking care not to burn it.
06 - Stir in the lemon zest, fresh lemon juice, and dry white wine or chicken broth. Bring the mixture to a gentle simmer and cook for 1 to 2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pan to incorporate into the sauce for added flavor.
07 - Whisk in the remaining 2 tablespoons of unsalted butter until it is completely melted and the sauce becomes silky and emulsified.
08 - Return the seared scallops and any accumulated juices from their resting plate to the pan with the lemon butter sauce. Gently warm through for about 30 seconds, ensuring the scallops are coated.
09 - Artfully arrange the scallops on serving plates. Spoon the luscious lemon butter sauce generously over the top. Garnish with the finely chopped fresh parsley and serve immediately with lemon wedges, if desired.

# Expert Tips:

01 -
  • It's one of those magical dishes that looks incredibly impressive and complicated, but it's actually surprisingly easy to master.
  • The rich, tangy lemon butter sauce is so utterly decadent, it instantly elevates these humble scallops into something truly special.
02 -
  • Overcrowding the pan is a cardinal sin when searing; it lowers the temperature, steaming your scallops instead of searing them to that perfect golden crust.
  • The biggest game changer for me was realizing just how quickly scallops cook; they can go from tender to rubbery in a matter of seconds, so keep a close eye on them.
03 -
  • Resist the urge to peek or move your scallops before the two minutes are up; that undisturbed time is crucial for developing that irresistible crust.
  • Using high quality unsalted butter, both for searing and for the sauce, genuinely makes a noticeable difference in the overall flavor and richness of the dish.

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