Pan-Seared Scallops with Lemon Butter Recipe
Scallops seared in a cast iron skillet with a lemon and herb butter sauce.
Once scallops are golden brown, remove from the skillet and set aside. Add the lemon butter ingredients to the skillets and stir until fully melted. Return the scallops for an additional minute per side and plate with a drizzle of lemon butter.
You don’t need to use a lot of butter to get a lot of great flavor, so this is a delicious high protein and relatively light dish or appetizer. The lemon butter sauce consists of fresh minced parsley, garlic, butter and lemon juice. You can add the garlic to taste or leave it out all together. I typically use parsley but I sometimes will use a little basil as well.
That’s it. The perfect gourmet app has never been easier.
PAN-SEARED SCALLOPS WITH LEMON BUTTER RECIPE
PREP TIME : 5 MINS
COOK TIME : 10 MINS
TOTAL TIME : 15 MINS
YIELD : 2 1X
INGREDIENTS
- 8 large sea scallops, side muscle removed
- 1 tablespoon olive oil
- salt and pepper to taste
LEMON BUTTER SAUCE
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, minced
- 1–2 cloves garlic, minced
- juice of half a lemon, squeezed
INSTRUCTIONS
Get the full instruction @kitchenswagger.com
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