Butter-Seared Scallops with Lemon
Tender, buttery scallops seared until golden in a single skillet, finished with a bright lemon-garlic beurre blanc. Restaurant-quality dinner in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 8 count large sea scallops, dry
- 4 tbsp butter, divided
- 2 clove garlic, minced
- 1 count lemon (zested and juiced)
- ¼ cup dry white wine
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Pat scallops completely dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Heat 2 tbsp butter in a 12-inch skillet over medium-high until foaming, about 60 seconds.
- 3
Sear scallops 90 seconds per side without moving — they should turn golden and opaque at edges. Transfer to a plate.
- 4
Add garlic to the skillet and cook 30 seconds until fragrant. Pour in wine and scrape up browned bits.
- 5
Simmer until wine reduces by half, about 1 minute. Whisk in remaining 2 tbsp butter and lemon juice off heat.
- 6
Return scallops to the skillet, coat gently with sauce, and sprinkle with lemon zest and parsley. Serve immediately.
Tools you’ll need
- 12-inch stainless steel or non-stick skillet
- paper towels
- wooden spoon or silicone spatula
- whisk
- microplane (for lemon zest)
- citrus juicer or reamer
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
