There are certain recipes that we may not make regularly, just because we think that it is too difficult to make them. When you actually try to make them, however, you realize you have been missing out for quite some time. Sometimes, you will actually find yourself wondering why you weren’t making them all along! That will certainly be the case with this recipe.
If you are somebody that craves seafood, this recipe is going to be right up your alley. It is for lemon butter scallops and they are so easy to make, you might just surprise yourself with how quickly you get done. There is no reason for you to wait until the weekend to enjoy this specialty. Make it for your family in the middle of the week and let the applause begin.
Ingredients:
1 tablespoon unsalted butter
1 pound scallops
Kosher salt and freshly ground black pepper, to taste
For the lemon butter sauce
2 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions:
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. Spoon the butter on the scallops as they cook. 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.