seared scallops, scallop recipes
Dinner,  Food,  Holidays,  Seafood

Pan-Seared Scallops With Lemon Butter Sauce

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These delicious pan-seared scallops are a simple way to have a fancy dinner at home!

Pan-seared scallops on a plate.

Anniversaries used to mean reservations at the restaurant where we had our wedding rehearsal dinner.

A leisurely glasses of wine, expensive cuts of steak and decadent dessert.

Then we had little kids and tighter budget and suddenly going out to eat was more complicated than it was worth.

Close up of pan seared scallops on a plate.

I’m sure many can relate.

That said, we still like to do a little something special for our anniversary dinner. Nowadays it’s just usually cooked in the comfort of our home.

We’ve enjoyed steamed lobsters (yes, cooked fresh), crab imperial, fresh spinach and lump crab meat omelettes, filet mignon, and lots of other good stuff.

Pan-seared scallops on a plate.

One of my favorites to date, however, has been these pan-seared scallops with a lemon butter sauce.

So simple and so delicious!

Pan Seared Scallops With Lemon Butter Sauce

Pan Seared Scallops With Lemon Butter Sauce

Yield: 2
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes

These delicious pan-seared scallops are a simple way to have a fancy dinner at home!

Ingredients

  • 1 pound sea scallops, trimmed and dried well
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 teaspoon sea salt
  • 1/4 teaspoon finely ground black pepper
  • 1/2 cup beef broth
  • 2 tablespoons salted butter
  • 1/2 lemon, juiced and zested
  • 3 scallions, chopped

Instructions

  1. Warm a large skillet over medium-high heat. Add the olive oil and 2 tablespoons butter. Sprinkle the scallops with salt and pepper.
  2. Once the butter starts to foam and bubble, place the scallops (seasoned side down) into the pan. Sprinkle again with salt and pepper, then let them cook for 2 minutes – without touching them.
  3. Using tongs, gently flip each scallop and continue cooking for another 2 minutes. Remove from the pan.
  4. Pour the beef broth into the pan and use a metal whisk to scrape and stir the bits up from the bottom of the pan. Add the lemon juice and zest, butter and scallions. Continue whisking for one more minute. Remove from heat.
  5. Serve immediately with a spoonful of the sauce drizzled on top of the scallops.

Notes

Serve with a side of pasta, rice or risotto.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 589Total Fat: 39gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 154mgSodium: 2980mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 48g

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for another tattoo and time to finish my novel.

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