As much as I love scallops, I have always been very hesitant to cook with them. After all, there is absolutely no room for error when it comes to cooking these, no one likes to eat rubbery overcooked expensive seafood! So I just stayed away from scallops and ordered them from fancy restaurants, probably spending 2-3x more.
Little did I know with a few handy tricks, scallops are actually one of the easiest (and quickest) meals to whip up.
And this lemon butter sauce is absolutely unreal, and the perfect accompaniment to these perfectly seared scallops. Just remember – you’ll want to have your side dishes ready to go since these scallops will be ready in just 10 minutes from start to finish!
INGREDIENTS:
1 tablespoon butter
500g scallops
salt and freshly ground black pepper, to taste
FOR THE LEMON BUTTER SAUCE
2 tablespoons butter
2 cloves garlic, minced
Juice of 1 lemon
salt and freshly ground black pepper, to taste
Dash of cream (optional)
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
Melt 1 tablespoon butter in a large skillet over medium high heat.
Rinse scallops 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 1 minute per side. Set aside.
To make the lemon butter sauce, melt 2 tablespoons of butter in the skillet.
Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
Stir in lemon juice and a dash of cream if desired, season with salt and pepper, to taste. NOTE: If you add cream don't bring it to a boil or the lemon will curdle it.
Add scallops back into sauce for less than 1 minute and serve immediately garnished with parsley, if desired.
A delicious and super easy addition to any meal…. from the sea to your plate
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