Pan-Seared Scallops with Lemon Butter Sauce

Pan-Seared Scallops with Lemon Butter Sauce is a classic dish that is both elegant and easy to make. The scallops are seared until golden brown and cooked through, then finished with a simple lemon butter sauce. The result is a dish that is both flavorful and visually appealing.

The history of pan-seared scallops with lemon butter sauce is a long and storied one. The dish is believed to have originated in France in the 19th century, and it quickly became a favorite of both the French aristocracy and the general public. In the early 20th century, the dish was introduced to the United States, where it quickly became a popular menu item in restaurants and homes alike. Today, pan-seared scallops with lemon butter sauce is a staple of fine dining and home cooking alike.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 1 pound sea scallops, shucked and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 lemon, zested and juiced
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Pat the scallops dry with paper towels.
2. Heat the olive oil and butter in a large skillet over medium-high heat.
3. Add the scallops to the skillet and sear for 2-3 minutes per side, or until golden brown and cooked through.
4. Remove the scallops from the skillet and set aside.
5. Add the lemon zest, lemon juice, and parsley to the skillet and stir to combine.
6. Bring the sauce to a simmer and cook for 1-2 minutes, or until it has thickened slightly.
7. Pour the sauce over the scallops and serve immediately.

Why It Works

• The scallops are seared at a high temperature, which creates a golden brown crust while keeping the interior tender and juicy.
• The lemon butter sauce is a simple but flavorful combination that complements the scallops perfectly.
• The dish is easy to make and can be prepared in under 30 minutes.