Tender sea scallops are cooked in browned butter and lemon juice for a meal made in heaven.
These are nutty, flavorful, and will remind you of a fine restaurant meal.
When browning the butter, make sure to use a skillet that does not have a dark surface so that you can tell when the butter is browned; otherwise you run the risk of burning it. Serve these with your favorite green veggie for a complete meal.
Prep time: 10 minutes
Scallops are notoriously easy to overcook!
Here's the secret:
To avoid overcooking, make sure to pat them completely dry before cooking so they brown up quickly. A minute or two per side is all you need. A perfectly cooked scallop is perfection; an overcooked scallop is a rubbery mess.
4 tablespoons butter
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
1 pound sea scallops
Juice of 1 lemon
Fresh chopped parsley
Sea salt and fresh ground pepper, to taste
- In a light-colored skillet, melt the butter over low heat. Cook, stirring occasionally until the butter turns brown and has a nutty aroma.
- Add the olive oil, followed by the shallots and garlic. Turn the heat to medium and cook until shallots are softened.
- Add the scallops, and cook until both sides are browned, about 1-2 minutes per side, being careful not to overcook.
- Turn off heat, add the lemon juice and parsley. Season with salt and pepper and serve.
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