Description
These pan-seared scallops are restaurant-quality yet quick and easy to make at home. Perfectly golden brown on the outside and tender on the inside, they’re finished with a rich lemon butter sauce for an elegant, 15-minute dinner.
Ingredients
Scale
- 12 to 16 dry sea scallops (about 3/4 lb)
- 1 tbsp extra-virgin olive oil
- 4 tbsp butter, divided
- 1 tbsp lemon juice
- 1/4 tsp salt, divided
- 1/4 tsp freshly ground black pepper, divided
- Lemon wedges, for serving (optional)
Instructions
- Prep the scallops: Remove the tiny side muscle, if present, and pat dry thoroughly with a paper towel to ensure a perfect sear.
- Heat the pan: Place a large cast-iron skillet or nonstick sauté pan over medium-high heat until very hot. Add olive oil and ½ tbsp butter, swirling to coat.
- Sear the scallops: Add the scallops to the pan, making sure they are not overcrowded. Season with ⅛ tsp salt and ⅛ tsp pepper. Sear without moving for about 3 minutes until a deep golden crust forms.
- Flip and finish cooking: Use tongs to flip the scallops, then season with the remaining ⅛ tsp salt and ⅛ tsp pepper. Cook for another 1-2 minutes, until just cooked through. Transfer to a plate.
- Make the lemon butter sauce: Remove the pan from heat and add the remaining 3½ tbsp butter. Stir in lemon juice, scraping up any browned bits.
- Finish the dish: Return the scallops to the pan, spoon the sauce over them, then plate and serve with lemon wedges.
Notes
- Buy “dry” scallops for the best sear. Avoid scallops treated with preservatives, as they release excess moisture and won’t caramelize properly.
- For a richer flavor, make brown butter: Simmer 3½ tbsp butter until golden and nutty before adding the lemon juice.
- Serve with crusty bread, pasta, or over a bed of greens for a complete meal.
Nutrition
- Serving Size: 4 scallops
- Calories: 220 kcal
- Sugar: 0g
- Sodium: 320mg
- Fat: 18 g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 60mg