Panseared Scallops with Brown Butter Lemon Bliss
Recipe Introduction
Craving Restaurant Quality Scallops?
Ever wonder how restaurants get those perfectly seared scallops ? Honestly, it's easier than you think! This Pan Seared Scallops sauted in a brown butter and lemon sauce recipe will have you feeling like a Michelin starred chef in your own kitchen.
Plus, it's ready in under 20 minutes!
A Taste of Elegance, Simplified
This dish has origins in classic French cuisine, known for its rich sauces and delicate seafood. It's really a simple dish at heart.
Ready in under 20 minutes, this recipe makes 2 servings, perfect for a romantic dinner.
Why You'll Love This Recipe
The best part? It's packed with protein and healthy fats, making it a guilt free indulgence. Imagine serving these Butter Seared Scallops on a special occasion.
Or just treat yourself after a long day - you deserve it. This Easy Scallop Recipe turns any night into date night.
Ready to get cooking? Let's talk ingredients for these Seared Sea Scallops . Seriously, these Pan Seared Sea Scallops are the bomb.
The Key to Perfectly Pan Seared Scallops Recipe
You know what makes this recipe special? It's all about the brown butter. The nutty flavor of the butter combined with the bright lemon is a match made in heaven.
This is a great chance to use some Brown Butter Scallops and impress your friends.
Honestly, the Lemon Butter Scallops sauce is so good, you'll want to lick the plate. I won't judge if you do. Just make sure no one is looking!
What You'll Need For Your Quick Scallop Dinner
Alright, let's gather our goodies to make some Scallops Pan Seared .
Ingredients & Equipment
So, you wanna make some restaurant style scallops? Great! Let's break down what you'll need. This Pan Seared Scallops Recipe is easier than you think! Honestly, the Pan Seared Scallops sauted in brown butter and lemon? It's pure magic.
I had a right mare of a time once when I tried to make this with frozen scallops. Never again, lesson learned!
Main Ingredients
- 1 pound (450g) large sea scallops, dry-packed.
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14g) unsalted butter
- Salt and pepper to taste.
Top Tip: When buying scallops, go for dry-packed. They sear so much better. You want them plump and firm, with no fishy smell.
Trust me, it makes all the difference in this Butter Seared Scallops recipe.
Seasoning Notes
- Brown Butter Bliss: 4 tablespoons (56g) unsalted butter is the star here.
- Garlic & Wine: 2 minced cloves and 2 tablespoons (30 ml) of dry white wine.
- Lemon Zing: 2 tablespoons (30 ml) fresh lemon juice.
- Herby Freshness: 1 tablespoon (15 ml) chopped fresh parsley.
- Optional Kick: 1/4 teaspoon red pepper flakes for some heat.
Think of this as a flavor party! The garlic and white wine add depth, and the lemon cuts through the richness.
Not a fan of spice? Leave out the red pepper flakes. This Lemon Butter Scallops is all about balance. If you are low on budget and can't use the wine, there is a secret, use chicken broth!
Equipment Needed
- A large, heavy bottomed skillet, preferably cast iron or stainless steel. My mum's old cast iron pan is a beast!
- Paper towels – essential for drying the scallops.
- Tongs, for flipping those beauties.
Honestly, that's it! You don't need fancy gadgets for perfect Seared Sea Scallops . No need to overcomplicate it. For real, it's a Quick Scallop Dinner , dead simple, and everyone is always impressed.
You can make perfect Scallops Pan Seared !
Mastering the Art of Pan Seared Scallops sauted in Brown Butter & Lemon
Honestly, have you ever tried a Pan Seared Scallops Recipe so good it makes you wanna weep? Well, buckle up, buttercup, because this recipe is that good.
It's all about getting those beautiful, caramelised edges and a sweet, succulent centre. This Easy Scallop Recipe will make you look like a culinary genius, even if you're just winging it.
Prep Like a Pro: The Mise en Place Lowdown
First things first, mise en place, darling! It's French for "everything in its place." Get your scallops ready dry-packed are a must! Pat them down with paper towels until they're bone dry.
Sprinkle with salt and pepper. Next, mince that garlic and chop the parsley. Squeeze the lemon! Basically, get everything prepped before you even think about turning on the hob.
Seriously. It's the key.
step-by-step: From Fridge to Fabulous
- Dry those scallops like your life depends on it. Really.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat.
- Gently place the scallops in the pan, leaving space ! (No overcrowding allowed!)
- Sear for 2- 3 minutes per side, untouched, until golden brown.
- Remove scallops. Add 4 tablespoons butter to the same pan.
- Cook butter until it browns and smells nutty (watch it closely!).
- Add 2 cloves minced garlic; cook for 30 seconds .
- Stir in 2 tablespoons white wine, 2 tablespoons lemon juice, and 1 tablespoon parsley. Spoon over scallops and serve.
Butter Seared Scallops Secrets to Success
Listen up, buttercup! The secret is all in the sear. Don't move the scallops while they're searing! That golden crust only happens if you leave them alone.
Also, watch that butter! It can go from browned perfection to burnt bitterness in seconds. A little tip I like to use is adding 1/4 teaspoon of red pepper flakes because I like a little kick.
It elevates the flavors of this Quick Scallop Dinner
And hey, if you're making this for a special occasion, you can totally prep the scallops ahead of time. Just keep them chilled and dry until you're ready to sear.
Believe me, once you've tasted these Pan Seared Sea Scallops , you'll never look at scallops the same way again.
Enjoy your Lemon Butter Scallops and your Brown Butter Scallops , Cheers!
Recipe Notes
Right, let's talk about the nitty gritty. This Pan Seared Scallops Recipe is super easy, honestly. But, like with everything, there are a few things to keep in mind to make it chef's kiss perfect.
Here's a few things that will help you make perfect Butter Seared Scallops .
Ace your Serving!
Plating is key, innit? For a restaurant style vibe, swirl some creamy polenta on the plate. Arrange the Seared Sea Scallops on top.
Drizzle generously with the brown butter sauce. A sprinkle of fresh parsley? Absolutely! Asparagus is another solid shout. Want something a bit more filling? Risotto.
As for drinks, a crisp Sauvignon Blanc is divine. For a non-alcoholic option, elderflower presse works a treat. And don't forget some crusty bread to mop up all that glorious sauce.
Storing your Scallops
If you've got leftovers (unlikely, but hey!), pop them in an airtight container in the fridge. They'll be good for a day or two.
Reheating? Gently does it! A quick zap in the microwave is fine, but be careful not to overcook them. Pan Seared Sea Scallops don't love being reheated.
Honestly, they're best eaten fresh. I wouldn't recommend freezing Scallops Pan Seared as it can affect the texture.
Spice Up your Pan Seared Scallops sauted in Variations
Fancy a twist? Go dairy-free! Use olive oil instead of butter. It will still be delicious, I promise. Or how about a bit of heat? A pinch of cayenne pepper in the sauce gives it a lovely kick.
As for seasonal swaps, in the summer, a squeeze of lime instead of lemon is amazing. And fresh basil instead of parsley? Game changer.
Or if you want to make Brown Butter Scallops and want to make it your own, replace Parsley with basil.
Basic Nutrition
Okay, let's talk health. Each serving clocks in at around 350 calories. You're getting a good whack of protein (30g) and some healthy fats (25g).
Carbs are low (5g). Scallops are packed with good stuff like vitamin B12 and selenium. Selenium protects against cell damage, as do all the anti oxidants from the sauce you will probably make.
Just keep an eye on the salt content, as it can creep up. And be sure to use olive oil, a great option for your recipe of Lemon Butter Scallops
So there you have it! A foolproof recipe for Restaurant Style Scallops . Don't be scared to give it a go.
It's easier than you think, you might make it an Easy Scallop Recipe for your repertoire . And the results? Totally worth it.
Get in that kitchen and make a Quick Scallop Dinner ! You got this!
Frequently Asked Questions
Why are my scallops not getting a good sear? I thought pan seared scallops sauted in butter should be easy!
Ah, the dreaded "non-sear"! The most common culprit is moisture. Make sure your scallops are completely dry before they hit the pan. Pat them down thoroughly with paper towels. Also, don't overcrowd the pan; this lowers the temperature and steams the scallops instead of searing them.
Think of it like trying to get a tan on a crowded beach - not gonna happen!
How do I know when the brown butter sauce is ready? I always seem to burn it!
Browning butter is a delicate dance! It goes from golden perfection to burnt bitterness in seconds. Keep a close eye on it and swirl the pan constantly. You're looking for a nutty aroma, a golden brown colour, and maybe even a few little brown bits at the bottom of the pan (those are flavour bombs!).
As soon as it hits that sweet spot, take it off the heat immediately. It's like making the perfect cup of tea - precision is key!
Can I use frozen scallops for pan seared scallops sauted in brown butter lemon sauce?
Absolutely, but thawing them properly is crucial! Thaw the scallops overnight in the refrigerator. Once thawed, pat them extremely dry with paper towels. Frozen scallops tend to release more moisture than fresh ones, so this step is even more important for achieving a good sear.
You might even want to give them an extra pat down right before cooking, just to be safe.
What side dishes go well with pan seared scallops?
Pan-seared scallops are quite versatile! Creamy polenta or risotto are fantastic choices because they soak up all that delicious brown butter sauce. Roasted asparagus or green beans with parmesan are also excellent lighter options.
Basically, anything that complements the richness of the scallops and sauce will work a treat. Think of it as pairing wine with cheese - you want complementary flavours!
Can I make the brown butter lemon sauce ahead of time?
You can prep some of the ingredients ahead of time, like chopping the parsley and mincing the garlic. However, the brown butter sauce is best made fresh right before serving. If you absolutely must make it ahead, keep it warm in a small saucepan over very low heat, but be warned that it may not be quite as vibrant as freshly made sauce.
That browned butter flavour is best straight from the pan!
How should I store leftover pan seared scallops sauted in brown butter?
Store any leftover scallops in an airtight container in the refrigerator for up to 24 hours. Be aware that the scallops may become slightly rubbery upon reheating. To reheat, gently warm them in a skillet over low heat with a little extra butter or olive oil.
Microwaving is not recommended, as it will likely make them even tougher. Honestly though, they're best enjoyed fresh - so try not to have leftovers!
Panseared Scallops With Brown Butter Lemon Bliss
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 25g |
| Fiber | 0g |
