Seared Scallops with Lemon Herb Butter sauce
Golden Sea Scallops caramelized to perfection with a bright, lemony butter sauce to accent. Sweet, sweet sea candy!
Ingredients
- 1 lb. Naked Sea Scallops thaw and pat dry any excess moisture
- 2 tbsp. Light Olive Oil or Canola Oil
- to taste Kosher Salt and Fresh Ground Black Pepper
Sauce Components
- 1 tbsp. Fresh Garlic chopped
- ¼ cup Dry White Wine use what you drink!
- 2 tbsp. Cold butter slices
- ½ each Lemon zest + juice
- ¼ cup Fresh Parsley chopped
Instructions
Searing Scallops
- Thaw Naked Scallops overnight in refrigerator.
- Gently peel adductor muscle from the side of thawed scallops.
- Pat scallops dry on each side.
- Season scallops with Salt and Pepper.
- Heat oil in Sauté pan on medium high heat.
- Add scallops. Scallops should sizzle when placed in pan! Do not overcrowd the pan. Once placed in pan, do not move scallops until ready to flip.
- Allow to sear for about 3 minutes, until golden brown caramelization develops.
- Flip scallops, allow to cook for an additional 2 minutes.
- Remove Scallops and reserve warm.
Making the Sauce
- Add garlic to the pan and cook until softened and fragrant. Do not brown.
- Add white wine and lemon zest + juice to the pan.
- Reduce over high heat until almost dry (about 1-2 minutes).
- Add butter and "swirl" pan to melt and create sauce. Turn heat down slightly, do not boil!
- Add parsley and stir.
- Add scallops back in, coat with sauce, and serve immediately!