Seared Scallops with Brown Butter Lemon Sauce: A Recipe for Perfection
This recipe delivers perfectly seared scallops with a rich, flavorful brown butter lemon sauce. It's elegant, yet surprisingly easy to make, perfect for a romantic dinner or a special occasion. Let's dive in!
Ingredients You'll Need:
- For the Scallops:
- 1 pound large sea scallops, patted dry (Key: Patting them dry is crucial for a good sear!)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- For the Brown Butter Lemon Sauce:
- 1/2 cup (1 stick) unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional, but adds depth!)
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions:
Preparing the Scallops:
- Pat them dry: This is the most important step! Excess moisture will prevent proper searing. Use paper towels to thoroughly dry the scallops.
- Season generously: Season both sides of the scallops with salt and pepper.
Making the Brown Butter Lemon Sauce:
- Melt the butter: In a medium saucepan over medium heat, melt the butter.
- Brown the butter: Continue cooking, swirling the pan occasionally, until the butter turns a light brown color and has a nutty aroma. (Careful!) Don't let it burn.
- Add garlic: Add the minced garlic and cook for about 30 seconds, until fragrant.
- Deglaze (optional): If using white wine, add it to the pan and cook for 1-2 minutes, allowing the alcohol to cook off.
- Stir in lemon juice and parsley: Stir in the lemon juice and parsley. Season with salt and pepper to taste. Keep warm.
Searing the Scallops:
- Heat the olive oil: Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Sear the scallops: Add the scallops to the hot skillet and sear for 2-3 minutes per side, until golden brown and cooked through. (Don't overcrowd the pan!) Work in batches if necessary.
- Serve immediately: Spoon the brown butter lemon sauce over the seared scallops and serve immediately.
Tips for Success:
- Buy high-quality scallops: The flavor of the scallops will make or break this dish.
- Don't overcook them: Overcooked scallops will be tough and rubbery. Aim for a slightly opaque center.
- Use a good quality butter: The flavor of the butter will significantly impact the sauce.
- Get creative with sides: This dish pairs well with roasted vegetables, risotto, or a simple green salad.
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