The best seared scallops with charred lemon and butter!
Wow your guest with this simple and superb scallop recipe. These scallops are butter soft and full or rich and tangy flavor from the butter and lemon.
How to make the perfect seared scallops
When it comes to fresh seafood my advice is this: KISS (Keep it Simple Seafood). Highlight the natural fresh flavor of the fish or seafood by keeping the ingredients simple and natural. Scallops are similar to crab or lobster taste-wise but they have a firmer texture. The flavor tends to be sweet, buttery, and delicate. However, over cooking the scallops cause it to lose its buttery taste and delicate texture.
Tips to make the perfect seared scallops:
- Dry your scallops – this simple step will insure that the scallops get a nice sear on both sides. If the scallops have too much water on them they will boil in the pan.
- Don’t overcrowd your pan – this will also cause your scallops to boil and not brown and cook properly. If you make a big batch cook a handful at a time, depending, on your pan size, and let the others rest while covered with foil as you cook the rest. You may need to add a little extra butter every time you make a new batch.
- Don’t overcook! – there is a fine point between a nice buttery scallop and a tough rubbery one. It is better to slightly undercook them and let them fish cooking by letting them rest for 5 minutes (like a good steak).
- Do use good quality butter- French- or European-style butter is considered the highest quality; it contains a bit more fat, thus less water than what we Americans call “regular” butter and often made from cultured cream, which may make it taste divine! It will add richness to any dish.
If you make this recipe please write a comment! I want to connect with all of you through your experience with my recipes.
Made with Amore, Elena
From my Cucina to your Table, Mangia! Mangia! (Eat!)
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When it comes to fresh seafood my advice is this: KISS (Keep it Simple Seafood). Highlight the natural fresh flavor of the fish or seafood by keeping the ingredients simple and natural. Scallops are similar to crab or lobster taste-wise but they have a firmer texture. The flavor tends to be sweet, buttery, and delicate.
- 11–12 fresh or frozen scallops
- sea salt for seasoning
- ground pepper (optional for seasoning- I prefer without)
- 1 small lemon, sliced in 1/4 inch slices
- 2 tablespoons salted butter
- 1/2 tablespoon olive oil
- 1/4 cup freshly cut parsley
- Prepare scallops by patting them completely dry with a paper towel. Season with sea salt on both sides (optional season with ground pepper as well). Set aside.
- Heat 1 tablespoon of butter in a cast iron pan or other large saucepan on medium high heat. Once the butter is melted add the lemon and cook until brown on both sides (about 2 minutes per side). Remove lemons from pan and set aside.
- Add the scallops one at a time to the pan. Make sure to space them evenly so they don’t steam in the pan. If your pan is small cook in two batches.
- Add the other 1 tablespoon of butter and olive oil to the pan. Sear the scallops for about 2-3 minutes on each side. Only turn and touch one time- no need to move them around in the pan. Flip with tongs to turn at half way cooking point. Do not overcook.
- Take skillet off the heat. Add the lemons back to the pan and garnish with parsley. Serve hot! Mangia!
Keywords: scallops, seafood, main dish, Italian food, appetizer