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Seared Scallops with Lemon Butter Sauce
Created by: Howcan Team
Ingredients
- 1 pound of sea scallops
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- 2 cloves of garlic, minced
- 1/4 cup of chicken broth
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of chopped fresh parsley
Instructions
- Pat the scallops dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until hot but not smoking.
- Add the scallops to the skillet and cook without moving them for 2-3 minutes until they are golden brown on one side.
- Flip the scallops and cook for an additional 2-3 minutes until they are golden brown on the other side and opaque in the center.
- Transfer the scallops to a plate and cover to keep warm.
- In the same skillet, melt 2 tablespoons of unsalted butter over medium heat.
- Add 2 cloves of minced garlic and cook for 1 minute until fragrant.
- Stir in 1/4 cup of chicken broth and 2 tablespoons of fresh lemon juice, scraping up any browned bits from the bottom of the skillet.
- Simmer the sauce for 2-3 minutes until slightly reduced.
- Remove the skillet from the heat and stir in 1 tablespoon of chopped fresh parsley.
- Serve the scallops with the lemon butter sauce spooned over the top.
Scallops have a rich history dating back to ancient times, with evidence of their consumption by early civilizations. These delectable shellfish are highly prized for their sweet, delicate flavor and tender texture. In modern times, chefs like Gordon Ramsay and Thomas Keller have elevated scallops to gourmet status, showcasing their versatility in both fine dining and home cooking. The best scallops can be found in regions like Nantucket, Massachusetts, and Hokkaido, Japan, where the cold, pristine waters yield the highest quality mollusks. Whether seared to perfection or served raw in ceviche, the key to a stellar scallop dish lies in sourcing the freshest, highest-grade specimens.
20 min
4
250 calories
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