Pan-Seared Scallops with Lemon and Butter
Pan-Seared Scallops With Lemon and Butter are a classic seafood dish that is easy to make and always impressive. The scallops are seared in a hot pan until golden brown and cooked through, then finished with a simple sauce made from lemon juice, butter, and parsley. This dish is perfect for a quick and easy weeknight dinner or a special occasion meal.
Pan-seared scallops are a dish that has been around for centuries. The first recorded recipe for pan-seared scallops dates back to the 16th century, and the dish has been a popular seafood choice ever since. Pan-seared scallops are typically made with fresh scallops that have been seasoned with salt and pepper and then seared in a hot pan with butter or oil. The scallops are cooked until they are golden brown and cooked through, and then they are often finished with a simple sauce made from lemon juice, butter, and parsley. Pan-seared scallops are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are perfect for a quick and easy weeknight dinner or a special occasion meal.
Pan-Seared Scallops with Lemon and Butter Pan-Seared Scallops with Lemon and Butter Pan-Seared Scallops with Lemon and Butter Pan-Seared Scallops with Lemon and Butter
Prep time: 10 | Cook time: 5 | Serves: 2
Ingredients
  • 1 pound sea scallops
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 lemon, juiced
  • 1/4 cup chopped parsley
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Pat the scallops dry with paper towels.
  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 butter to the skillet and melt over medium heat.
  7. Add the lemon juice and parsley to the skillet and cook for 1 minute.
  8. Return the scallops to the skillet and cook for an additional minute, or until heated through.
Why It Works
  • The high heat of the pan sears the scallops quickly, creating a beautiful golden brown crust.
  • The butter adds flavor and richness to the scallops.
  • The lemon juice adds a bright acidity that balances out the richness of the butter.
  • The parsley adds a fresh, herbaceous flavor to the dish.