Lemon Butter Pan Seared Scallops
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesScallops can seem intimidating but they are actually another simple and quick meal!
Ingredients
1 lb. of dry fresh sea scallops (12-15 count)*
2 Tbsp. of olive oil
2 cloves of minced garlic
2 Tbsp. of butter
1/4 cup of dry white wine
1 Tbsp. of fresh lemon juice plus zest of 1 lemon
1 Tbsp. of chopped chives
1/2 tsp. of kosher salt
Fresh ground pepper
Directions
- Place the scallops on a paper towel-lined plate or tray and pat dry. Sprinkle with salt and pepper.
- Preheat a large non-stick sauté pan on medium-high heat, then add the olive oil and heat until oil is simmering.
- Add the scallops and sear on one side until golden brown, approximately 2-3 minutes. Gently turn the scallops over and sear the other side for approximately another 2 minutes or until golden brown. Transfer the scallops to a plate.
- In the same pan, melt butter. Add garlic and cook for about one minute. Pour in the wine and bring mixture to a simmer. Whisk in the lemon juice.
- Remove pan from heat and return scallops to the pan, spooning the melted butter mixture over the scallops until warmed throughout.
- Garnish with lemon zest and freshly chopped chives.
Tips and Serving Suggestions
- 1. *Dry scallops means that after they have been shucked they go into a container with no water or preservatives. They have a shorter shelf-life but the are fresher when you buy them and the flavor is more concentrated.
- 2. Serve with roasted asparagus and tomatoes (see our previous recipe) and brown rice. We like to use brand “Seeds of Change: Organic Quinoa and Brown Rice.” It microwaves in 90 seconds!!
