Lemon Butter Scallops

Featured Comment I’ve made this many times and it never disappoints. Have some rice ready in the rice cooker, your asparagus broiling for alongside, and you’ll why make scallops at home Short 5-ingredient list. Quick and easy. Fancy, impressive and restaurant-quality. bay scallops vs. sea scallops Bay scallops are bite-sized, about 1/2-inch in diameter, sweeter and more tender. Sea scallops are about 2 inches in diameter, saltier, thicker and chewier. Use your ← → (arrow) keys to browse dry scallops vs. wet scallops Dry scallops are not treated with preservatives, therefore their shelf life is much shorter, although much fresher than wet scallops. They have a slightly tan, vanilla color, almost even grey and sometimes pink appearance. Wet scallops are treated with water and preservatives, and have a higher water content. They are generally more expensive due to the added weight. Wet scallops will often times look pure snow-white. Use your ← → (arrow) keys to browse tips and tricks for success Prep the scallops. Although safe to eat, gently peel away the small side muscle from the scallops as it is tougher and chewier than the rest of the scallops. Rinse and pat dry. Use dry scallops. Dry scallops are generally preferred over wet scallops as the latter is treated with preservatives, retaining excess water, and will not caramelize properly with a golden brown, crusty sear. Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery scallops. Reheat in the oven. Leftover scallops can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 200°F, covered in aluminum foil until warmed through. Lemon Butter Scallops: Frequently Asked Questions Why use unsalted butter? Unsalted butter allows you to add as much salt (or as little) salt in your dish. It allows for more control and consistency. Can I use frozen scallops? You can thaw frozen scallops overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under lukewarm water until completely thawed. Pat them dry as thoroughly as possible to remove any excess moisture. How long do you cook scallops? When pan searing, scallops will cook through fairly quickly, about 2-3 minutes per side. Scallops are done when opaque and firm around the edges. How can I store leftovers? Leftovers can be stored in an airtight container in the fridge for 1 day. Use your ← → (arrow) keys to browse Lemon Butter Scallops Yield: 4 servings Prep: 10minutes minutes Cook: 10minutes minutes Total: 20minutes minutes All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. So easy, so simple, so fancy! 4.9 stars (140 ratings) Print RecipePin RecipeLeave a Review Ingredients 1 tablespoon unsalted butter 1 pound sea scallops Kosher salt and freshly ground black pepper, to taste For the lemon butter sauce 2 tablespoons unsalted butter 3 cloves garlic, minced 3 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves Instructions Melt butter in a large cast iron 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 2-3 minutes per side. Set aside and keep warm. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired. Use your ← → (arrow) keys to browse for the lemon butter sauce Melt 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.