Umami Recipes
Umami Recipes

Fronk Recipes

Seared Lemon Garlic Butter Scallops

4 servings

servings

5 minutes

active time

10 minutes

total time

Ingredients

2 Tablespoons olive oil

1 1/4 pounds (600 grams) scallops

3 tablespoons unsalted butter, (divided)

4-5 large garlic cloves, (minced, or 1 1/2 tablespoons minced garlic)

Salt and fresh ground black pepper (to taste)

1/4 cup dry white wine (or broth)

2 tablespoons lemon juice

1/4 cup chopped parsley

Directions

If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.

Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).

Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.

Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).

Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.

Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.

Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Nutrition

Serving Size

-

Calories

254 kcal

Total Fat

16 g

Saturated Fat

6 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

56 mg

Sodium

460 mg

Total Carbohydrate

6 g

Dietary Fiber

-

Total Sugars

-

Protein

17 g

4 servings

servings

5 minutes

active time

10 minutes

total time
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