Lemon butter scallops bring together tasty seafood and a tangy sauce that is delicious and easy to prepare. Even the simplest sea scallops can taste like a gourmet meal when you prepare this dish. Are you ready to make this seafood dish that will impress anyone?

Introduction

Most home cooks admit feeling worried about preparing seafood, yet scallops are one of the easiest proteins to cook in little time. You don’t need to worry much, since searing scallops is simple and only requires a little practice.

Simple to prepare but impressive, lemon butter scallops allow the sweet flavor of the sea to stand out while being enhanced by lemon and butter. If you want to make a special meal or a quick fish dish, this recipe will really change your thoughts on cooking seafood at home.

Ingredients List

For the Scallops:

• 1 pound (approximately 16-20) large sea scallops, side muscles removed
• 2 tablespoons avocado oil or other high smoke-point oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter

For the Lemon Butter Sauce:

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• Zest of one lemon
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves
• ¼ teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Substitution Options:

• For a dairy-free version, substitute butter with ghee or a high-quality olive oil
• Fresh herbs can be substituted with dried (use 1 teaspoon dried for every tablespoon fresh)
• Meyer lemons provide a sweeter, less acidic alternative to regular lemons
• Avocado oil can be replaced with grapeseed, canola, or light olive oil

Timing

• Preparation Time: 15 minutes (including scallop preparation)
• Cooking Time: 5-6 minutes
• Total Time: 20-21 minutes

This recipe takes 30% less time than the average restaurant-quality seafood dish, making it perfect for both weeknight dinners and special occasions.

Step-by-Step Instructions

Preparing the Scallops

1. Remove scallops from refrigerator about 20 minutes before cooking to bring to room temperature.
2. Using paper towels, thoroughly pat each scallop dry on all sides. This step is crucial for achieving a proper sear 1.
3. Examine each scallop and remove the small side muscle (a rectangular tag of tissue on the side) if present. This part can be tough when cooked.
4. Just before cooking, season both sides of scallops with salt and pepper.

Creating the Perfect Sear

1. Heat a large, preferably cast-iron skillet over medium-high heat until very hot but not smoking.
2. Add avocado oil to the pan and swirl to coat the surface.
3. Carefully place scallops in the pan in a single layer, ensuring they don’t touch each other. Work in batches if necessary to avoid crowding.
4. Allow scallops to sear undisturbed for 1½-2 minutes until a golden-brown crust forms on the bottom .
5. Add 2 tablespoons butter to the pan, then flip each scallop using tongs.
6. Cook on the second side for another 1-1½ minutes until opaque in the center but still slightly translucent in the middle.
7. Remove scallops to a warm plate and tent loosely with foil.

Making the Lemon Butter Sauce

1. Using the same pan, reduce heat to medium-low and add the remaining 4 tablespoons of butter.
2. Once butter is melted, add minced garlic and sauté for 30 seconds until fragrant but not browned.
3. Stir in lemon zest, lemon juice, parsley, thyme, and red pepper flakes (if using).
4. Cook for 1-2 minutes, stirring constantly, until sauce is slightly thickened.
5. Season with salt and pepper to taste.
6. Return scallops to the pan, spooning sauce over them, or plate scallops and pour sauce on top.

Final Presentation

1. Arrange scallops on warmed plates, either individually or family-style.
2. Spoon the lemon butter sauce generously over the scallops.
3. Garnish with additional fresh herbs and lemon wedges.
4. Serve immediately while hot for best flavor and texture.

Nutritional Information

Per Serving (Based on 4 servings):

• Calories: 240
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 380mg
• Total Carbohydrates: 3g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 18g
• Vitamin B12: 46% DV
• Selenium: 34% DV
• Zinc: 12% DV
• Omega-3 Fatty Acids: 520mg

Scallops provide an excellent source of lean protein while remaining low in calories. They’re rich in selenium, which functions as an antioxidant and supports thyroid health, as well as vitamin B12, crucial for brain and nervous system function .

Healthier Alternatives for the Recipe

While this lemon butter scallops recipe is already relatively healthy, here are some modifications to enhance its nutritional profile:

1. Reduce Butter Content: Cut the butter amount in half and replace with a combination of extra virgin olive oil and a splash of low-sodium chicken or vegetable broth for richness without the saturated fat .
2. Dairy-Free Option: Create a creamy sauce using soaked and blended cashews with lemon juice, garlic, and a touch of nutritional yeast for a butter-free alternative that maintains richness.
3. Lower Sodium Version: Use unsalted butter and reduce added salt, relying instead on herbs and lemon zest for flavor enhancement.
4. Herb-Forward Approach: Double the fresh herbs and reduce butter quantities, focusing on flavor from herbs rather than fat.
5. White Wine Reduction: Replace half the butter with a splash of dry white wine, allowing it to reduce slightly for depth of flavor without additional fat.
6. Citrus Varieties: Incorporate a mix of citrus juices (lemon, lime, orange) for a more complex flavor profile with less butter needed.

Serving Suggestions

Lemon butter scallops pair beautifully with a variety of side dishes:

1. Grains and Starches:
   • Creamy lemon risotto with asparagus tips
   • Garlic parmesan quinoa with fresh herbs
   • Crusty sourdough bread for sauce-sopping
2. Vegetables:
   • Roasted asparagus spears with lemon zest
   • Sautéed spinach with garlic and pine nuts
   • Butter-braised leeks with crispy prosciutto
   • Roasted Brussels sprouts with pancetta
3. Lighter Options:
   • Arugula salad with shaved fennel and citrus segments
   • Cucumber and radish salad with mint and light vinaigrette
   • Roasted cauliflower puree as a lower-carb alternative to mashed potatoes
4. For Special Occasions:
   • Wild mushroom risotto with truffle oil
   • Crispy polenta cakes with herbs
   • Angel hair pasta tossed with olive oil, lemon, and fresh herbs 

Common Mistakes to Avoid

1. Not Properly Drying Scallops: Excess moisture prevents proper searing. Pat scallops thoroughly dry with paper towels before cooking, or even let them rest uncovered in the refrigerator for an hour before cooking .
2. Cooking Cold Scallops: Always allow scallops to come to room temperature before cooking to ensure even cooking throughout.
3. Overcrowding the Pan: Too many scallops in the pan at once creates steam instead of sear. Cook in batches if necessary, even if it takes more time .
4. Moving Scallops Too Soon: Resist the urge to check or move scallops during the initial sear. They’ll release naturally from the pan when a proper crust has formed.
5. Incorrect Pan Temperature: The pan should be very hot but not smoking. If oil begins to smoke, remove from heat briefly to cool slightly.
6. Overcooking: Scallops cook very quickly and continue cooking from residual heat. They’re done when still slightly translucent in the center, about 3-4 minutes total cooking time.
7. Using Wet-Packed Scallops: These have been treated with phosphates and release excessive moisture when cooked. Always use “dry-packed” or “chemical-free” scallops .
8. Seasoning Too Early: Salting scallops too far in advance draws out moisture. Season just before cooking.

Storing Tips for the Recipe

1. Fresh Scallops:
   • Store uncooked scallops in the coldest part of the refrigerator (32-38°F/0-3°C)
   • Place in a shallow container, cover with a damp paper towel, and wrap with plastic
   • Use within 1-2 days of purchase for optimum flavor and texture
   • Never store scallops in water, which causes them to absorb moisture and lose flavor 
2. Cooked Scallops:
   • Allow cooked scallops to cool completely before storing
   • Place in an airtight container and refrigerate for up to 3 days
   • Store sauce separately if possible to maintain scallop texture
3. Freezing Options:
   • Raw scallops freeze well for up to 3 months
   • Wrap tightly in plastic wrap, then place in freezer-safe container
   • For cooked scallops, freeze without the sauce for best results
   • Thaw frozen scallops overnight in the refrigerator, never at room temperature 10
4. Reheating Guidelines:
   • Reheat gently in a covered skillet over low heat with a splash of water
   • Microwave on 50% power in short increments to avoid rubbery texture
   • Consider serving leftover scallops cold in a salad to avoid texture changes

Conclusion

Lemon butter scallops combine delicate seafood with bright citrus and rich butter for an elegant yet simple dish. With proper preparation and careful cooking, this recipe delivers restaurant-quality results at home in under 25 minutes. The key lies in selecting fresh, dry-packed scallops, ensuring proper temperature control, and creating a harmonious balance of flavors that enhances without overwhelming the natural sweetness of the scallops.

FAQs

How do I know if scallops are fresh?

Fresh scallops should have a sweet, clean ocean smell (never fishy), appear slightly translucent with a pearly white or slightly pink color, and feel firm yet slightly springy when gently pressed .

Can I use frozen scallops for this recipe?

Yes, frozen scallops work well, but must be thawed properly. Thaw overnight in the refrigerator, never at room temperature. Once thawed, pat thoroughly dry before cooking to achieve a good sear .

What’s the difference between bay scallops and sea scallops?

Sea scallops are larger (about 1.5-2 inches in diameter) and better suited for searing, while bay scallops are smaller (about ½ inch), sweeter, and better for quick sautés, pasta dishes, or ceviche 13.

Why didn’t my scallops brown properly?

Common reasons include: not patting them dry enough, using a pan that’s not hot enough, overcrowding the pan, or using wet-packed scallops that contain added moisture .

How can I tell when scallops are perfectly cooked?

Perfectly cooked scallops are opaque around the edges but still slightly translucent in the center. They should feel firm but slightly springy when gently pressed, similar to the resistance you feel when pressing the area between your thumb and forefinger when your hand is relaxed .

Is the orange part of the scallop edible?

The orange or coral-colored part (roe) is edible and considered a delicacy in many countries. It has a stronger flavor than the white muscle. Most scallops sold in the US have this part removed, but if present, you can cook and eat it .

Can this recipe be made ahead for a dinner party?

While best served immediately, you can prep everything in advance: clean and dry scallops, prepare ingredients for the sauce, and have your mise en place ready. The actual cooking takes just minutes and is best done right before serving .

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