This recipe was pretty smooth sailing, the only tricky part was knowing when the scallops were done. I had never made scallops, so I didn't know how long they would take on our finicky stove, but as the recipe says, they are done when they are golden brown and translucent in the center. All the scallops need is some butter and salt and pepper to taste, and the lemon butter sauce could not be more straightforward! I somehow managed to burn the sauce a bit, but as long as you stick to the recipe - you will be great! I served these scallops to my family on buttery bowtie pasta, and they loved it!
ingredients ~
to cook scallops:
1 Tbsp. butter
1 lb. scallops
salt and pepper to taste
for lemon butter sauce:
2 Tbsp. butter
2 cloves garlic, minced
Juice of 1 lemon (2 Tbsp.)
salt and pepper to taste
2 Tbsp. chopped fresh parsley leaves
instructions ~
1. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
2. Melt 1 Tbsp. butter in a large skillet over medium high heat.
3. 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, Set aside and keep warm.
4. To make the lemon butter sauce, melt 2 Tbsp. 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.
5. Serve scallops immediately with lemon butter sauce, garnished with parsley if desired.
Recipe From: Damned Delicious
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