Pan-Seared Scallops with Lemon Butter Recipe
Sea scallops pan-seared in a cast iron skillet with a lemon and herb butter sauce.
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
- Pat scallops dry and season with salt and pepper. Mince the parsley and garlic and set aside. Add the olive oil to a 12 inch cast iron skillet and bring to high heat.
- Once skillet is hot, add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.
- Remove scallops from the skillet and set aside. Add the butter, garlic, lemon and fresh parsley to the skillet, stirring occasionally until fully melted.
- Return the scallops to the skillet and cook for an additional minute per side. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.
Recipes From kitchenswagger.com
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