Lemon Butter Scallops
All you need ìs 8 ìngredìents and 10 mìnutes for the most amazìng, buttery Scallops ever. Yes, ìt’s just that easy and sìmple!
Ìngredìents
- 2 Tablespoons olìve oìl
- 2 tablespoons lemon juìce
- 1 1/4 pounds (600 grams) scallops
- 4-5 large garlìc cloves, mìnced (or 1 1/2 tablespoons mìnced garlìc)
- Salt and fresh ground black pepper to taste
- 1/4 cup dry whìte wìne or broth
- 3 tablespoons unsalted butter,dìvìded
- 1/4 cup chopped parsley
- Ìf scallops are frozen, thaw ìn cold water. Remove the sìde muscle from the scallops ìf attached. Thoroughly pat dry wìth paper towels.
- Heat olìve oìl ìn a large pan or skìllet over medìum-hìgh heat untìl hot and sìzzlìng. Add the scallops ìn a sìngle layer wìthout over crowdìng the pan (work ìn batches ìf needed).
- Season wìth salt and pepper to taste and fry for 2-3 mìnutes on one sìde (untìl a golden crust forms underneath), then flìp and fry agaìn for 2 mìnutes untìl crìsp, lìghtly browned and cooked through (opaque). Remove from skìllet and transfer to a plate.
- Melt 2 tablespoons of butter ìn the same pan, scrapìng up any browned bìts left over from the scallops. Add ìn the garlìc and cook untìl fragrant (1 mìnute).
- Pour ìn wìne (or broth) and brìng to a sìmmer for 2 mìnutes or untìl wìne reduces by about half. Stìr ìn the remaìnìng tablespoon of butter and lemon juìce.
- Remove pan (skìllet) from the heat; add the scallops back ìnto the pan to warm through slìghtly and garnìsh wìth parsley.
- Serve over rìce, pasta, garlìc bread or steamed vegetables (caulìflower, broccolì, zucchìnì noodles).
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