Lemon Butter Scallops perfectly combine elegance and simplicity, bringing restaurant-quality flavour to your kitchen. These tender, golden-brown scallops coated in a rich, zesty lemon butter sauce are a treat for seafood lovers and a quick and easy dish to prepare.
What makes Lemon Butter Scallops so appealing is their versatility. They’re ready in minutes, making them ideal for a weeknight dinner, yet sophisticated enough to impress at a dinner party. Whether an experienced cook or a seafood novice, this dish is a foolproof way to elevate your meals.
Ingredients You’ll Need for Lemon Butter Scallops
Creating the perfect Lemon Butter Scallops starts with high-quality ingredients. Here’s what you’ll need to make this simple yet luxurious dish:
Key Ingredients
Sea Scallops:
- Use fresh or frozen scallops. If frozen, ensure they are completely thawed and patted dry for the best sear.
- Sea scallops are more prominent and meatier than bay scallops, making them ideal for this recipe.
Unsalted Butter:
- It adds richness to the sauce and enhances the scallops’ natural sweetness.
Garlic:
- Provides a fragrant, savoury base for the sauce. Minced or finely chopped garlic works best.
Lemon Juice:
- Freshly squeezed lemon juice brings a bright, zesty flavour to balance the richness of the butter.
Olive Oil:
- Used for searing the scallops, it helps achieve a golden crust without burning.
Optional Add-Ins
- Parsley: Chopped fresh parsley gives a burst of freshness and vibrant colour.
- Red Pepper Flakes: A pinch of red pepper flakes adds a subtle kick for those who love a little heat.
Garnishes and Sides
- Chopped Parsley or Fresh Dill: Sprinkle over the scallops to enhance both the flavour and presentation.
- Lemon Wedges: Serve alongside for extra zing.
- Serving Suggestions: Pair with risotto, pasta, or roasted vegetables for a complete meal.
How to Make Lemon Butter Scallops
Follow these easy steps to create restaurant-quality Lemon Butter Scallops in your kitchen. With a few simple techniques, you’ll achieve perfectly seared scallops coated in a rich and zesty sauce.
Prep the Scallops
- Pat Dry: Use a paper towel to pat the scallops dry thoroughly. This removes excess moisture and helps create a golden crust when seared.
- Season: Lightly season both sides of the scallops with salt and freshly ground black pepper.
Sear the Scallops
- Heat the Skillet: In a large skillet (preferably cast iron), heat 1–2 tablespoons of olive oil over medium-high heat until shimmering.
- Cook the Scallops: Place the scallops in the skillet, ensuring they don’t touch each other. Cook for 2–3 minutes on each side until a golden-brown crust forms.
- Set Aside: Remove the scallops from the skillet and set them on a plate while making the sauce.
Make the Lemon Butter Sauce
- Melt the Butter: Reduce the heat to medium in the same skillet and melt 2–3 tablespoons of unsalted butter.
- Sauté Garlic: Stir in the minced garlic and cook for 30 seconds until it becomes fragrant.
- Add Lemon Juice: Stir in freshly squeezed lemon juice. Add a splash of white wine and let it simmer for 1–2 minutes for an extra layer of flavour.
Combine and Serve
- Coat the Scallops: Place the seared scallops back in the skillet and drizzle them with the lemon butter sauce. Heat for 1 minute to ensure they are warmed through and thoroughly coated.
- Garnish and Serve: Sprinkle chopped parsley or fresh dill over the scallops, and serve immediately with your choice of sides.
Tips for Perfect Lemon Butter Scallops
Cooking Lemon Butter Scallops to perfection is easier than you think with these expert tips. From achieving a golden crust to ensuring they remain tender and flavorful, here’s how to elevate your scallop game.
Achieving the Perfect Sear
- Preheat the Skillet: Make sure the skillet is fully heated before adding the scallops. A hot skillet ensures a beautiful golden crust.
- Pat Scallops Dry: Excess moisture prevents browning and can cause the scallops to steam instead of sear. Patting them dry is essential for that perfect crust.
- Avoid Overcrowding: Place scallops in the skillet with enough space between them. Overcrowding lowers the skillet temperature and results in uneven cooking.
Avoid Overcooking
- Watch the Opacity: As the scallops cook, they will transition from translucent to opaque. This usually takes about 2–3 minutes per side for medium-sized scallops.
- Don’t Overdo It: Overcooked scallops can become rubbery. Remove them from heat when they are opaque and firm to the touch.
Enhancing Flavor
- Use Fresh Ingredients: Freshly squeezed lemon juice adds a bright, zesty flavour, while high-quality butter ensures a rich, velvety sauce.
- Sauté Garlic Gently: Cook garlic until fragrant but not browned to prevent a bitter taste.
- Add Fresh Herbs: Garnish with parsley or dill for a fresh, aromatic finish.
Creative Variations and Serving Suggestions
Take your Lemon Butter Scallops to the next level by experimenting with these creative flavour twists and serving ideas. Whether you prefer a more decadent sauce or a tangy addition, these suggestions will inspire you to make this dish uniquely yours.
Flavor Variations
- Creamy Lemon Butter Scallops: Add a splash of heavy cream to the lemon butter sauce for a luxurious, velvety texture.
- Tangy Twist with Capers: Sprinkle capers into the sauce to add a tangy, briny flavour that complements the sweetness of the scallops.
- Spicy Kick: For a hint of spice, stir a pinch of red pepper flakes or a dash of cayenne into the sauce.
- Garlic Herb Infusion: Stir in fresh thyme or rosemary for an aromatic and herbaceous twist.
Serving Ideas
- Pair with Grains or Pasta: Serve scallops over creamy risotto, buttery angel hair pasta, or garlic mashed potatoes for a hearty and satisfying meal.
- Vegetable Sides: Pair with steamed asparagus, roasted broccoli, or sautéed spinach to balance the dish with freshness.
- Light and Fresh Accompaniments: A simple green salad with a lemon vinaigrette beautifully complements the richness of the scallops.
FAQs and Storage Tips
Here are answers to common questions and practical storage tips to help you enjoy your Lemon Butter Scallops to the fullest, whether serving fresh or saving leftovers for later.
FAQs
How do I know when scallops are cooked?
Scallops are done when they turn opaque and firm to the touch but remain tender. Avoid overcooking, as they can become rubbery.
Is it possible to substitute bay scallops for sea scallops?
Yes, bay scallops can be used, but they are smaller and will cook faster. Shorten the cooking time to 1–2 minutes per side.
What’s the best way to reheat scallops?
Warm scallops gently in a skillet over low heat with extra lemon butter sauce. Avoid microwaving, as this can make them challenging.
Storage Tips
Refrigerate Leftovers:
Place leftover scallops in an airtight container and store them in the fridge for up to 2 days.
Freezing Raw Scallops:
You can freeze raw scallops for future use. Keep them in a freezer-safe bag or container for up to three months. Ensure they are entirely thawed before cooking.
Avoid Freezing Cooked Scallops:
Freezing cooked scallops is not recommended, as it can alter their delicate texture.
Recipes You May Like
Making Lemon Butter Scallops at home is a simple yet elegant way to elevate your dinner table. You can recreate this restaurant-quality dish in your kitchen with just a few high-quality ingredients and easy-to-follow steps. The combination of tender, golden-brown scallops and a rich, zesty lemon butter sauce will impress family and friends.
Lemon Butter Scallops
Ingredients
Key Ingredients
- 1 pound Sea Scallops (fresh or thawed from frozen, patted dry)
- 2-3 tbsp Unsalted Butter
- 2 Garlic cloves, minced
- 2 tbsp Lemon Juice (freshly squeezed)
- 1-2 tbsp Olive Oil
- Salt and Pepper To taste
Optional Add-Ins
- Red Pepper Flakes, A pinch (optional, for a spicy kick)
- 2 tbsp Fresh Parsley or Dill chopped (for garnish)
Instructions
Prep the Scallops
- Pat Dry: Use paper towels to pat the scallops dry. This ensures a golden crust when seared.
- Season: Lightly season both sides of the scallops with salt and freshly ground black pepper.
Sear the Scallops
- Heat Skillet: Heat olive oil in a large skillet (preferably cast iron) over medium-high heat until shimmering.
- Cook Scallops: Place scallops in the skillet, ensuring they don’t touch each other. Cook for 2–3 minutes per side until a golden-brown crust forms.
- Set Aside: Remove scallops from the skillet and set them on a plate.
Make the Lemon Butter Sauce
- Melt Butter: Reduce the heat to medium and melt the butter in the same skillet.
- Sauté Garlic: Add minced garlic and sauté for 30 seconds until fragrant (avoid browning).
- Add Lemon Juice: Stir in lemon juice and white wine (if using). Let it simmer for 1–2 minutes.
Combine and Serve
- Coat Scallops: Return the scallops to the skillet, spoon the lemon butter sauce over them, and heat for 1 minute.
- Garnish and Serve: Sprinkle chopped parsley or dill over the scallops. Serve immediately with lemon wedges and your chosen sides.
Notes
- Dry scallops thoroughly to ensure a golden crust.
- Do not overcrowd the pan; sear scallops in batches if needed.
- Serve with rice, pasta, or steamed vegetables for a complete meal.
