Creamy Lemon Butter Scallops Recipe
Imagine a delightful seafood dish that whisks you away to the coastlines where sunshine dances on the waves—this Creamy Lemon Butter Scallops recipe brings just that, straight to your dining table. Crisp yet tender, savory yet refreshing, this scallop dish is a symphony of flavors that is surprisingly easy to master at home.
This dish takes me back to the summer evenings on the porch of my grandmother’s house, where the air was filled with the aroma of melting butter and fresh herbs. She would whip up these buttery scallops with what seemed like magical ease, and each bite was a burst of flavor and tradition. Sharing this recipe with you feels like inviting you over for a family dinner, where meals are cherished, and memories are made.
Why You’ll Love This Recipe
This recipe is perfect for seafood lovers who crave elegance in their meals without the fuss. The combination of lemon zest with creamy butter creates an unforgettable taste experience. It’s a quick dish—taking less than 30 minutes from start to finish—making it ideal for both special occasions and busy weeknights. Pair it with your favorite vegetables or pasta for a versatile meal you’ll return to time and again.
Ingredients Notes
Freshness is key when selecting scallops; look for firm, dry scallops that smell sweet and ocean-like. If fresh options aren’t available, high-quality frozen scallops are an excellent choice as well. Real butter is essential for that rich, velvety sauce, and freshly squeezed lemon juice will enhance the dish without overpowering it. A sprinkle of parsley at the end brings a pop of color and a hint of earthiness.
Recipe Steps
Step 1
Start by patting the scallops dry with paper towels to ensure a good sear. Season generously with salt and pepper on both sides.
Step 2
In a large skillet over medium-high heat, melt a tablespoon of butter until it begins to bubble. Carefully add the scallops in a single layer, cooking them in batches if necessary, for about 2-3 minutes per side until a golden crust forms. Remove and set aside.
Step 3
Reduce the heat to medium and add more butter to the skillet. Stir in minced garlic, cooking until fragrant, approximately 30 seconds.
Step 4
Add in freshly squeezed lemon juice and zest, whisking to combine. Allow the sauce to simmer gently for a minute, ensuring all flavors meld together.
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Step 5
Return the scallops to the pan, basting them generously with the lemon butter sauce. Finish with chopped parsley before serving immediately.
Storage Options
Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to preserve their tenderness. If you wish to freeze, do so before adding the sauce. Thaw overnight in the fridge and finish the recipe fresh for best results.
Variations & Substitutions
For a dairy-free option, substitute the butter with olive oil or a vegan butter alternative. Add a touch of heat by incorporating red pepper flakes or cayenne to the sauce. If you prefer, swap parsley with cilantro for a slightly different aromatic twist.
Frequently Asked Questions
Q: Can I use pre-cooked scallops for this recipe?
A: While using pre-cooked scallops is possible, it is not recommended as they can become tough when reheated. For the best texture, cook raw scallops as directed in the recipe.
Q: What sides go well with these lemon butter scallops?
A: These scallops pair wonderfully with simple sides like garlic sautéed spinach or roasted asparagus. For a heartier meal, serve them alongside angel hair pasta or creamy risotto.
Q: How can I tell when scallops are fully cooked?
A: Perfectly cooked scallops will have a golden crust and remain translucent in the center. They also should easily release from the pan when ready. Avoid overcooking, as this can make them rubbery.
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Creamy Lemon Butter Scallops Recipe
Ingredients
Main Ingredients
- 1.5 pounds sea scallops fresh
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 whole lemon juiced
- 2 cloves garlic minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped parsley fresh
Instructions
Preparation Steps
- Rinse scallops and pat dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat.
- Add scallops in a single layer and cook for 2-3 minutes until a golden crust forms.
- Turn scallops and add butter, lemon juice, and garlic to the pan. Cook for another 2-3 minutes.
- Season with salt and pepper, stir in chopped parsley, and serve immediately.
Notes
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