Lemon Butter Scallops
These pan-seared lemon butter scallops cook in under 10 minutes and are perfect for special occasions or a busy weeknight.
- 1/2 lb sea scallops
- 3 tbsp butter
- 2 garlic cloves finely minced
- 1 lemon juiced
- 2 tsp capers
- 1 tbsp olive oil or more if needed
Start by pat drying the scallops with a paper towel and remove the scallops side muscle. Drying the scallops is essential for achieving that golden crust, so don't skip this step.
Season the scallops on both sides with salt and pepper.
Heat some olive oil over medium-high heat. Once your skillet is nice and hot, add the scallops to the skillet and reduce the heat to medium. Cook the scallops for 2 minutes on each side. Make sure not to overcrowd your pan. Work in batches if you have to.
Once the scallops are done cooking, remove them from the skillet and set them aside.
Add the butter to the skillet and let it melt completely. Stir in the fresh garlic and cook for 15 seconds. Add the lemon juice and capers.
Place the scallops back into the skillet and baste them with the lemon butter sauce. Check for seasoning and enjoy!
- Allow the scallops to rest at room temperature for at least 20 minutes before cooking.
- If you don't like it too lemony, only use 1/2 a lemon.
- Make sure not to overcrowd your pan. Work in batches if you have to.
- Like it extra saucy? Double the butter and lemon juice amount.
- If you want to add white wine, do so right after you remove the scallops from the skillet. Add about 1/4 cup of white wine, deglaze the pan, and allow the wine to reduce by half before adding the butter.
- Want to thicken the sauce? Add extra butter or a splash of heavy cream.
Calories: 311kcal | Carbohydrates: 10g | Protein: 15g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 652mg | Potassium: 325mg | Fiber: 2g | Sugar: 1g | Vitamin A: 543IU | Vitamin C: 30mg | Calcium: 32mg | Iron: 1mg