Lemon Butter Scallops
Lemon Butter Scallops might be just the main course you are searching for. One portion of this dish contains approximately 14g of protein, 9g of fat, and a total of 158 calories. For $2.02 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Damn Delicious has 2582 fans. From preparation to the plate, this recipe takes roughly 15 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet. A mixture of scallops, garlic, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 47%, this dish is pretty good. If you like this recipe, you might also like recipes such as Lemon Butter Scallops, Lemon Garlic Butter Scallops, and Scallops with Lemon-Butter Sauce.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1 pound scallops
1 tablespoon unsalted butter
2 tablespoons unsalted butter
Equipment:
frying pan
Cooking instruction summary:
Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
Step by step:
1. Melt 1 tablespoon butter in a large skillet over medium high heat.
2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet.
5. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
6. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
Nutrition Information:
covered percent of daily need
