Pan-Seared Lemon Butter Scallops

While the world is focused on heavy pumpkin lattes, pies and sweet-potato soup – consider a light, fresh seafood dish like Lemon Butter Scallops. This fall dish also pairs well with a crisp sauvignon blanc. Not only will your family ask for this recipe weekly, scallops are rich in vitamin B12, calcium, magnesium, potassium, zinc and copper so it’s a delicious and healthy addition to the rotation.

A single 3-ounce serving provides 20 grams of protein and is only 95 calories.

The best time to buy scallops is in the late summer when prices are low. If you haven’t purchased scallops before – it’s important to know that they are sold by count per pound, with a premium being paid for larger size meats.

Lemon Butter Scallops
Prep: 10 Mins | Total: 20 Mins
Serves: 4-6 servings
Difficulty: Easy
Ingredients
1 1/2 Pounds Scallops, side muscle removed
1/2 Tablespoon Olive Oil
3 Tablespoons Unsalted Butter, divided
1 Tablespoon Minced Garlic
1/2 Cup Dry White Wine
1 each Lemon , zested and juiced
To Taste Kosher Salt
To Taste Ground Black Pepper
2 Tablespoons Chopped Fresh Parsley (Optional)
1/2 Pound Angel Hair Pasta (Optional), cooked
Directions
Season scallops with salt and pepper. Heat a large skillet over medium high heat. Once hot, add the olive oil and tilt the pan to coat.
Add the scallops to the skillet in a single layer; work in batches if needed. Add 1 tablespoon of butter to the pan and swirl to distribute. Cook scallops until golden brown and slightly translucent in the center, about 1-2 minutes per side depending on the size of your scallops. Set scallops aside and keep warm.
Lower the heat to medium and add the minced garlic. Cook, stirring frequently, until fragrant, about 30 seconds. Add the wine and bring to a simmer. Simmer until the wine mixture is reduced by about half. Turn the heat to low and add the lemon zest and juice. Add the remaining butter, and swirl the pan (or stir) until the butter has melted and is emulsified into the sauce. Taste the sauce and season with salt and pepper, if needed. Return the scallops to the sauce to heat through. Add chopped parsley, if using.
Serve with sauce over pasta, if desired.
Chef Tips
Make sure to remove the small side muscle from the scallops. Once cooked the side muscle become very tough and rubbery.
Pat the scallops dry with paper towels before cooking to ensure a nice sear.
Do not overcrowd the pan or you will end up with steamed scallops.
Lemon Butter Scallops

Did you know that the variation in color is for a reason? Sea scallop raw meat coloration varies due to different types of algae they consume from a creamy white to a soft orangish color.

Lemon Butter Scallops

CHEF TIPS: Check over the scallops as you’re handling them and remove the side-muscle if you find any still attached. The side-muscle is a little rectangular tag of tissue on the side of the scallop.

One option is to serve over a bed of pasta – we recommend Angel Hair Pasta. Or add your own special touches like a gluten-free pasta!

If you’re in the mood to prepare Scallops, please check out this story on the best ways to cook them. And if you’d like other ideas for the weekly rotation since this is the new go-to dish, consider these:

Recipe adapted by Kitchen Swagger. 

Lemon Butter ScallopsTipHero