Pan-Seared Scallops with Lemon Butter Sauce
Pan-Seared Scallops with Lemon Butter Sauce is a classic dish that is easy to make and always impresses. The scallops are seared until golden brown and cooked through, then topped with a flavorful lemon butter sauce. This dish is perfect for a special occasion or a simple weeknight meal.
The history of pan-seared scallops with lemon butter sauce is a long and winding one. The dish is believed to have originated in France in the early 19th century. At the time, scallops were a common ingredient in French cuisine, and they were often cooked in a variety of ways. One popular method was to pan-sear them and then top them with a simple lemon butter sauce. This dish quickly became a favorite among the French aristocracy, and it soon spread to other parts of Europe.
Pan-Seared Scallops with Lemon Butter Sauce Pan-Seared Scallops with Lemon Butter Sauce Pan-Seared Scallops with Lemon Butter Sauce Pan-Seared Scallops with Lemon Butter Sauce
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • 1 pound sea scallops
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
Instructions
  1. Preheat a large skillet over medium-high heat.
  2. Add the olive oil and butter to the skillet and swirl to coat.
  3. Season the scallops with salt and pepper.
  4. Add the scallops to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
  5. Remove the scallops from the skillet and set aside.
  6. Add the lemon juice and parsley to the skillet and cook for 1 minute, or until the sauce has thickened.
  7. Pour the sauce over the scallops and serve immediately.
Why It Works
  • The high heat of the pan sears the scallops, creating a golden brown crust that locks in their natural juices.
  • The lemon butter sauce adds a bright and flavorful touch to the scallops.
  • The parsley adds a fresh and herbaceous flavor to the dish.