Pan-Seared Sea Scallops with Lemon Brown Butter Sauce
Indulge in the exquisite flavors of pan-seared sea scallops, perfectly caramelized and drizzled with a luxurious browned butter and lemon sauce. This elegant yet simple dish is complemented by a medley of aromatic green onions and fresh parsley, making it the perfect centerpiece for any special occasion or a delightful weeknight dinner. Ready in under 30 minutes, this recipe brings the essence of French cuisine into your home kitchen. Pair it with a crisp salad or a side of sautéed vegetables for a complete meal!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Sea scallops
1 lb (Rinse and pat dry)
Butter
6 tablespoons (Divided)
Chopped green onions
4 tablespoons (Chopped)
Garlic clove
1 (Minced)
Dry white wine
3 tablespoons (N/A)
Salt
1/4 teaspoon (N/A)
Cayenne pepper
1 dash (N/A)
Fresh parsley
2 tablespoons (Snipped)
Fresh lemon
1 (Halved)
Instructions
1
Rinse the sea scallops under cold water and pat them dry thoroughly with paper towels to ensure a good sear.
2
In a large sauté pan, heat 3 tablespoons of butter over high heat until it begins to sizzle.
3
Carefully add the scallops to the pan in a single layer, and immediately reduce the heat to medium. Cook for about 2 to 3 minutes on each side until they are golden brown and slightly crisp.
4
Once the scallops are nicely browned, add the remaining 3 tablespoons of butter to the pan. Allow it to melt, then stir in the chopped green onions and minced garlic, sautéing everything together for 2 minutes until fragrant.
5
Pour in the dry white wine, allowing it to reduce for 1 minute while continuously stirring to coat the scallops with the sauce.
6
Remove the pan from heat and season the dish with salt and a dash of cayenne pepper for a hint of spice. Gently toss in the snipped fresh parsley.
7
Serve the scallops immediately, drizzled with the decadent lemon brown butter sauce and a generous squeeze of fresh lemon juice over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Pan-Seared Sea Scallops with Lemon Brown Butter Sauce?
It is an elegant French-inspired seafood dish featuring caramelized scallops in a rich sauce of browned butter, lemon, garlic, and white wine.
How long does it take to prepare this recipe?
This recipe is quick and can be prepared in under 30 minutes, making it suitable for both weeknight dinners and special occasions.
What is the secret to getting a good sear on the scallops?
The key is to rinse the scallops and then pat them thoroughly dry with paper towels before cooking to ensure they caramelize rather than steam.
How much butter is required for this dish?
A total of 6 tablespoons of butter is used, divided into two equal portions of 3 tablespoons each.
What type of wine should I use for the sauce?
The recipe calls for 3 tablespoons of a dry white wine to help create the decadent sauce.
How many scallops do I need?
The recipe is designed for 1 lb of sea scallops.
At what temperature should I cook the scallops?
Start by heating butter over high heat until it sizzles, then reduce the heat to medium immediately after adding the scallops to the pan.
How long should I sear each side of the scallop?
Cook the scallops for about 2 to 3 minutes on each side until they are golden brown and slightly crisp.
When do I add the garlic and green onions?
Add the minced garlic and 4 tablespoons of chopped green onions after the scallops have been flipped and the second portion of butter has melted.
What herbs are used in this recipe?
The dish uses 2 tablespoons of snipped fresh parsley, which is tossed in at the end of the cooking process.
Is this dish spicy?
The dish has a very subtle hint of heat from a single dash of cayenne pepper.
How do I finish the sauce?
Finish the dish by removing the pan from heat, seasoning with salt and cayenne, adding parsley, and providing a generous squeeze of fresh lemon juice.
What kind of pan is best for searing scallops?
A large sauté pan is recommended to ensure there is enough room to cook the scallops in a single layer.
Can I use bottled lemon juice?
While bottled juice works, the recipe specifically recommends using a fresh lemon halved for the best flavor.
How many ingredients are in this recipe?
There are 9 ingredients: sea scallops, butter, green onions, garlic, white wine, salt, cayenne pepper, parsley, and fresh lemon.
What should I serve with these scallops?
This dish pairs perfectly with a crisp salad or a side of sautéed vegetables.
How much garlic is needed?
The recipe requires 1 minced garlic clove.
Do I need to reduce the wine?
Yes, after pouring in the white wine, allow it to reduce for 1 minute while stirring to coat the scallops.
What type of cuisine is this?
This recipe is categorized as French cuisine.
What are the tags for this recipe?
Tags include seafood, scallops, french cuisine, quick dinner, elegant meal, pan-seared, brown butter sauce, easy recipe, lemon, and herbs.
Should the scallops be cooked in a single layer?
Yes, adding them in a single layer ensures even cooking and a proper golden brown sear.
What color should the butter be?
The recipe aims for a 'brown butter' sauce, which is achieved by allowing the butter to melt and cook with the aromatics until it develops a toasted, nutty aroma.
How much salt is used?
The recipe suggests 1/4 teaspoon of salt, or to taste.
What is the preparation for the green onions?
The green onions should be chopped before being added to the pan.
When do I remove the pan from the heat?
Remove the pan from the heat after the wine has reduced for one minute and before adding the salt, cayenne, and parsley.
Can I use this recipe for a dinner party?
Absolutely, its elegant presentation and sophisticated flavors make it a perfect centerpiece for special occasions.
What is the texture of the finished scallops?
When cooked correctly, they should be golden brown and slightly crisp on the outside while remaining tender inside.
What does the wine add to the recipe?
The dry white wine deglazes the pan and adds acidity and depth to the brown butter sauce.
Is the lemon cooked in the pan?
No, the fresh lemon juice is squeezed over the scallops immediately before serving.
How much parsley should be prepared?
You should prepare 2 tablespoons of fresh parsley by snipping it into small pieces.