Pan-Seared Scallops with Lemon Butter Sauce

Name: Pan-Seared Scallops with Lemon Butter Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 450 grams dry-packed sea scallops (about 1 pound); 1 tablespoon olive oil; 3 tablespoons unsalted butter (divided); 1 clove garlic (minced); 1 lemon (juiced and zested); 1 tablespoon chopped fresh parsley; 1/4 teaspoon salt; 1/4 teaspoon black pepper

15 min 4 servings Medium

All Recipes

Pan-Seared Scallops with Lemon Butter Sauce

Achieve a restaurant-quality crust on scallops at home with a simple lemon butter sauce.

Prep

10 min

Cook

5 min

Total

15 min

Servings

Difficulty

Medium

Scallops are a delightful seafood option, prized for their delicate flavour and buttery texture. Pan-searing them to a perfect golden crust can seem daunting, but with the right technique and a few simple tips, you can recreate that restaurant-quality dish at home. Using dry-packed scallops is crucial for achieving a good sear. These scallops haven't been treated with any preservatives, which means they release less moisture during cooking, allowing for a crispier exterior. Pairing them with a zesty lemon butter sauce enhances their natural sweetness, making each bite irresistible.

Ingredients

Servings

Scallops

Lemon Butter Sauce

Instructions

Prepare the scallops

Rinse scallops under cold water and pat them completely dry with paper towels. Remove the side muscle if present.

Pro tip: Patting the scallops dry is crucial for achieving a good sear.

Heat the pan

Heat olive oil in a large skillet over medium-high heat until just smoking. This should take about 2-3 minutes.

Pro tip: A smoking-hot pan ensures a crisp crust.

Sear the scallops

Season scallops with salt and pepper just before cooking. Place them in the pan, leaving space between each. Sear for 90 seconds per side until a golden crust forms.

Pro tip: Do not move the scallops while they are searing.

Make the sauce

Reduce heat to medium. Add 2 tablespoons of butter to the pan. Stir in garlic and cook for 30 seconds until fragrant.

Pro tip: Be careful not to burn the garlic.

Add lemon and parsley

Add lemon juice and zest to the pan. Stir well and scrape any brown bits from the bottom of the pan. Add remaining butter and parsley.

Pro tip: The sauce should be well combined and slightly thickened.

Serve

Return scallops to the pan to coat with sauce. Serve immediately with extra sauce drizzled over.

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Tips & Tricks

<ul><li>Use dry-packed scallops for the best sear.</li><li>Ensure scallops are thoroughly dried before cooking.</li><li>A smoking-hot pan is crucial for a perfect crust.</li><li>Do not overcrowd the pan; cook in batches if necessary.</li></ul>

Serving Suggestions

Serve your pan-seared scallops with a side of steamed asparagus or a fresh arugula salad to complement their rich flavours. A glass of chilled Sauvignon Blanc or a light Chardonnay pairs beautifully with this dish. If you're planning to make these scallops ahead of time, sear them just before serving for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to two days, but note that reheating may alter the texture slightly.