Scallops Seared To Golden Perfection With Lemon Butter Sauce

Here is why you want to invest in scallops.

Much like shrimp, they have a mildly sweet flavor which even nonseafood lovers enjoy because they don’t taste “fishy”. Scallops are also very similar to shrimp in the sense that you do not need any crazy spices or seasoning to make them taste amazing. As often is the case with seafood, you only need lemon, butter, salt, pepper, and perhaps a little parsley and you are all set.

You can always get creative with scallops but if you are not familiar with how to cook them, be sure to keep the recipe simple and above all else, make sure you sear them properly! Searing the scallops makes them look more visually appealing and the slight crispiness to the outer flesh gives them a wonderful flavor.

The recipe below will give you all the ingredients and techniques you need to make your seared scallops with lemon butter one of the best meals you will ever eat.

Ingredients

• 1 pound of scallops
• 3 tablespoon unsalted butter (divide all three tablespoons, keep 2 tablespoons in the fridge until needed)
• Kosher salt, as needed
• black pepper, as needed
• 1 large garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1⁄4 cup dry white wine (Pino Grigio, Sauvignon Blanc, or Non-Oak Chardonnay)
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Remove the little white membrane from each of the scallops (this is very rubber and not pleasant to eat).Place the scallops on top of a paper towel lined plate, using another paper towel pat all of the scallops making sure they are dry as possible.
2. Season the top of the scallops with a little salt and pepper. Flip them over and season the bottom.
3. Heat a large pan over medium-high heat, add 1 tablespoon of butter to the pan making sure to coat the surface. Sear the scallops in batches making sure not to overcrowd the pan. Make sure the scallops are not touching! Cook the scallops for 2 minutes, flip over to sear the bottom for 2 minutes. Remove the scallops and place on a plate for now.
4. Using the same pan, quickly add the garlic to the pan, making sure to cook the garlic for about 1 minute. Deglaze the pan with the white wine and lemon juice. Simmer the liquid until it is reduced to by nearly half.
5. Turn off the heat and remove the pan from the stove. While swirling the liquid inside the pan, add a tablespoon of cold butter. Continue swirl until the butter has melted slightly and looks creamy but not fully melted. Repeat this step with the remaining tablespoon of butter.
6. Add the parsley to the pan, mix with a rubber spatula.
7. Serve desired number of scallops on a plate, then pour a little bit of the sauce over them and enjoy.

Photo source: Urban Cookery