Lemon Herb Butter Scallops
Indulge in the exquisite taste of Lemon Herb Butter Scallops, a simple yet luxurious seafood dish that’s elegant enough for a special occasion but easy enough for a weeknight dinner. Large, succulent scallops are pan-seared to perfection, resulting in a beautifully golden crust that locks in their natural sweetness. They're then topped with a rich, aromatic herb butter sauce infused with the freshness of leeks, vibrant herbs, and a hint of lemon zest. This dish pairs wonderfully with fettuccine and lightly sautéed asparagus, making it a complete and satisfying meal. Whether it's a cozy dinner for two or a gathering with friends, this scallop recipe will impress and delight everyone at the table.
4
Servings
132.5
Calories
12
Ingredients
Ingredients
large scallops
1 lb (Rinsed and patted dry)
unsalted butter
1 tablespoon (For cooking)
extra virgin olive oil
1 tablespoon (For cooking)
kosher salt
to taste (For seasoning)
fresh ground black pepper
to taste (For seasoning)
unsalted butter
3 tablespoons (Divided)
leeks
2 tablespoons (Finely chopped)
dry white wine
1/4 cup (For deglazing)
fresh parsley
2 tablespoons (Finely chopped)
fresh chives
2 tablespoons (Finely chopped)
lemon zest
1/4 teaspoon (Grated)
lemon wedges
2-3 (For serving)
Instructions
1
1. Rinse the scallops thoroughly under cold water, then pat them dry with paper towels. This step is crucial, as any surface moisture will prevent the scallops from achieving a beautiful sear.
2
2. Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the olive oil and unsalted butter, allowing them to heat until shimmering.
3
3. Once heated, carefully add the scallops to the skillet in a single layer. Season them generously with kosher salt and fresh ground black pepper. Allow the scallops to sear undisturbed until the bottom side is golden brown and crisp, about 2 to 4 minutes.
4
4. Using tongs, flip the scallops gently and sear the other side until it's nicely browned and the scallops are firm to the touch, an additional 2 to 4 minutes. Once cooked, remove the scallops from the pan and place them on a plate. Cover loosely with foil to keep warm.
5
5. In the same pan, reduce the heat to medium and add 1 1/2 tablespoons of the remaining unsalted butter and the finely chopped leeks. Sauté for about 1 minute, until the leeks begin to soften.
6
6. Pour in the dry white wine, allowing it to simmer and reduce by half, which should take about 1 to 2 minutes. Stir in the chopped parsley, chives, and grated lemon zest.
7
7. Lower the heat to low and add the rest of the butter, whisking continuously until it melts and combines with the sauce. Return the scallops to the pan, along with any juices that have accumulated on the plate, and gently coat them with the herb butter sauce to warm through.
8
8. Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
9
9. Serve immediately with lemon wedges on the side for squeezing over the scallops.
Nutrition Information
8.25g
Fat
1.25g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Herb Butter Scallops?
Lemon Herb Butter Scallops is a luxurious seafood dish consisting of large scallops pan-seared until golden and served with a sauce made of leeks, white wine, fresh herbs, and lemon zest.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
How many calories are in one serving of Lemon Herb Butter Scallops?
Each serving contains approximately 132.5 calories.
How long should I sear the scallops on each side?
Scallops should be seared for 2 to 4 minutes per side until they are golden brown and firm to the touch.
Why is it important to pat the scallops dry before cooking?
Patting scallops dry is crucial because surface moisture prevents them from achieving a proper golden-brown sear.
What type of skillet is recommended for this recipe?
A 10- or 12-inch nonstick skillet is recommended for the best results.
What ingredients are needed for the herb butter sauce?
The sauce requires unsalted butter, finely chopped leeks, dry white wine, fresh parsley, fresh chives, and lemon zest.
How much protein is in a single serving?
Each serving provides about 12.5 grams of protein.
What are the total carbohydrates per serving?
The total carbohydrates are low at 1.25 grams per serving.
What amount of fat is in this recipe?
There are 8.25 grams of fat per serving.
What type of wine should be used for the sauce?
The recipe calls for 1/4 cup of dry white wine to deglaze the pan and add flavor.
Can I use salted butter instead of unsalted?
The recipe specifies unsalted butter. If you use salted butter, you may want to reduce the amount of additional kosher salt added during seasoning.
What herbs are used in this dish?
Fresh parsley and fresh chives are used to provide an aromatic herb flavor.
How do I prepare the leeks for the sauce?
The leeks should be finely chopped before being sautéed in the butter.
What is the purpose of deglazing the pan with wine?
Deglazing helps incorporate the flavorful browned bits from the scallops into the sauce as the wine reduces.
At what heat should the scallops be seared?
The scallops should be cooked over medium-high heat.
What are some recommended side dishes for these scallops?
This dish pairs wonderfully with fettuccine and lightly sautéed asparagus.
How much lemon zest is required?
You will need 1/4 teaspoon of grated lemon zest.
What kind of oil is used for the initial sear?
The recipe uses extra virgin olive oil combined with butter for cooking the scallops.
How should the scallops be cleaned?
Rinse them thoroughly under cold water before patting them dry.
Is this recipe suitable for a romantic dinner?
Yes, it is often tagged as a romantic meal and is elegant enough for special occasions.
How many total ingredients are used?
There are 12 ingredients in total for this recipe.
When should I add the accumulated juices from the plate back to the pan?
Add the juices back into the pan when you return the scallops to the herb butter sauce in step 7.
What is the role of lemon wedges in this recipe?
Lemon wedges are served on the side to be squeezed over the scallops just before eating.
How do I know the sauce is ready?
The sauce is ready when the wine has reduced by half and the final amount of butter is whisked in to create a smooth consistency.
Can I use frozen scallops?
Yes, but ensure they are completely thawed and patted extremely dry before searing.
What type of salt is best for this recipe?
Kosher salt is recommended for seasoning the scallops.
Should I move the scallops around while they sear?
No, allow them to sear undisturbed for the first few minutes to develop a crisp, golden crust.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick recipe and an easy dinner, as the cooking time for scallops is very short.
What should I do if the sauce is too thick?
You can add a tiny splash more of wine or water, though the butter and reduced wine typically create the perfect consistency.