Pan-Seared Scallops with Lemon Butter Sauce

Pan-searing scallops is a classic technique that results in perfectly cooked, tender scallops with a golden-brown crust. This recipe uses a simple lemon butter sauce to enhance the natural sweetness of the scallops. The result is a dish that is both elegant and easy to make.

The history of pan-seared scallops is a long and winding one, dating back to the early days of cooking. In the early days, scallops were often cooked over an open fire, which would result in a charred exterior and a raw interior. Over time, cooks began to experiment with different methods of cooking scallops, and pan-searing emerged as the preferred method. Pan-searing allows for even cooking and results in a perfectly cooked scallop with a golden-brown crust.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 pound sea scallops
• 1 tablespoon olive oil
• 1/4 cup unsalted butter
• 1/4 cup lemon juice
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the scallops to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
3. Remove the scallops from the skillet and set aside.
4. Add the butter to the skillet and let it melt.
5. Add the 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. Return the scallops to the skillet and cook for 1-2 minutes, or until they are heated through.
8. Season with salt and pepper to taste.

Why It Works

• The high heat of the pan sears the scallops quickly, creating a golden-brown crust that locks in the juices.
• The butter adds flavor and richness to the scallops.
• The lemon juice brightens the flavor of the scallops and balances out the richness of the butter.
• The parsley adds a fresh, herbaceous flavor to the dish.