檸檬黃油扇貝

Lemon Butter Scallops

Ingredients

  • 1 tablespoon unsalted butter
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste

Lemon Butter Sauce

  • 2 tablespoons unsalted butter
  • 2 cloves garlicminced
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepperto taste
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Melt 1 tablespoon butter in a large skillet over medium high heat.
  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  • To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
  • Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
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