Pan-Seared Scallops with Lemon Butter
Ingredients
The scallops
-
1½
pounds
sea scallops
-
to taste
salt
-
to taste
freshly ground black pepper
-
2
tablespoons
vegetable oil
-
2
tablespoons
butter
The lemon butter sauce
-
4
tablespoons
butter
-
1
small
shallot, minced
-
1
tablespoon
fresh parsley, minced
-
½
teaspoon
fresh thyme, minced
-
2
teaspoons
fresh lemon juice
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 200°F to keep the cooked scallops warm.
- Prepare the scallops by removing the side muscle and blotting them dry with towels.
- Season the scallops with salt and pepper.
- In a skillet, heat vegetable oil until smoking and add half the scallops flat-side down.
- Cook the scallops until browned, then add butter and flip them to cook the other side.
- Baste the scallops with butter until cooked through, then transfer to a plate and keep warm in the oven.
- In a saucepan, melt butter and cook until golden brown, then add shallots and cook until fragrant.
- Stir in parsley, thyme, and lemon juice, and season with salt and pepper.
- Serve the scallops immediately with the lemon butter sauce.
Nutrition Facts (estimated)
Servings
4
Calories
334
Total fat
25g
Total carbohydrates
7g
Total protein
21g
Sodium
818mg
Cholesterol
86mg
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