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When time is short but you want a dish that feels special, seared scallops with lemon butter are a perfect choice. They cook quickly, require minimal ingredients, and deliver a rich, tangy flavor that complements their natural sweetness.
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- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
Why You’ll Love This Recipe
- Quick to prepare, ideal for a weekday dinner.
- The sauce is easy to adjust for your preferred acidity.
- Requires just a handful of ingredients.
- Elegant presentation for special occasions.
Ingredients
- 1 lb dry sea scallops: Ensure they are dry for the best sear; look for scallops labeled “dry.”
- Olive oil: Provides a great base for searing, preventing sticking while adding flavor.
- Sea salt and fresh cracked black pepper: Enhances the natural flavor of the scallops.
- 1/2 cup unsalted butter: Forms a rich base for the lemon sauce; use unsalted to control seasoning.
- 1/4 cup fresh squeezed lemon juice: Adds brightness; reduce if you prefer a less tangy sauce.
- 2 Tbsp capers: Offers a salty, tangy contrast to the buttery sauce.
How to Make It
Step 1: Prepare the Scallops
Place your scallops on a layer of paper towels to absorb excess moisture, crucial for a golden crust. Pat dry with another layer, then season lightly with salt. Dry scallops will sear beautifully.
Step 2: Sear the Scallops
Heat a skillet over medium-high heat until hot, then add a light coating of olive oil. This ensures a non-stick surface and maximizes flavor. Arrange scallops in the pan without crowding, and let them cook undisturbed for 3-4 minutes until the bottoms are golden brown.
Step 3: Flip and Finish
Gently flip the scallops and cook for another 1-2 minutes. Look for an opaque edge with a translucent center to avoid overcooking, which leads to a rubbery texture. Transfer to a plate briefly.
Step 4: Make the Sauce
Wipe the skillet clean, then add lemon juice, butter, and capers. Bring the combination to a boil and let it simmer to slightly reduce. This melds all flavors, creating a balanced sauce. Re-season if necessary.
Step 5: Combine and Serve
Return scallops to the pan, basting with the lemon butter until warmed through. The butter clings to the scallops, accenting each bite. Serve immediately, drizzled with extra sauce.
Recipe FAQs
How can I tell if my scallops are overcooked?
Scallops should be opaque with a hint of a translucent center when perfectly cooked. Overcooked scallops become tough and rubbery, losing their delicate texture.
Can I make the sauce less lemony?
Absolutely. Reduce the lemon juice to 1-2 tablespoons if you prefer a sauce with a milder tang. Taste as you go, adjusting to your liking.
What’s a suitable substitute for capers?
If you don’t have capers, try using chopped green olives. They provide a similar briny flavor that complements the tanginess of the lemon butter.
