Scallops with Lemon Butter Sauce

A few simple ingredients and not much time and you have a seafood restaurant quality meal.

Ingredients:

• 6 pats butter
• Salt & black pepper
• 2 sliced garlic cloves
• 1 lb. large sea scallops
• Juice of 1 lemon

Melt butter in a pan over medium heat. Stir in garlic, salt, and pepper and cook for a few seconds. Add the scallops in a single layer in the pan and cooking and turning until they begin to color.

Transfer scallops to a serving platter, reserving butter in the skillet. Whisk in the lemon juice, pour the sauce over the scallops, and serve.

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Sea scallops are found in deep, cold ocean waters—up to 200 meters deep—around the world. In the U.S., they are typically caught in the Northwest Atlantic Ocean, from Newfoundland to Cape Hatteras, North Carolina. Sea scallops are up to three times larger in size than bay scallops, with some reaching up to two inches in diameter.

Seared Scallops

Seared Scallops Ingredients:

• 1 tbsp. butter
• 1 olive oil
• 1 lb. sea scallops
• Salt and black pepper
• 1 tbsp. chopped fresh parsley

For The Lemon Butter Sauce:

• 2 tbsp. unsalted butter
• 2 cloves garlic, minced
• Juice of ½ lemon & ¼ cup white wine or chicken broth
• Salt and black pepper
• 1 tbsp. chopped fresh parsley
  

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Rince scallops in cold water and dry. Season with salt and black pepper. Add 1 tablespoon each of butter and olive oil in a frying pan over high heat. Working in batches, add scallops to the pan in a single layer and cook, flipping once, until golden brown – about 2-3 minutes per side. Don’t crowd the pan. Set aside and keep warm.

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For the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring for about 1 minute. Stir in lemon juice, wine, and parsley. Season with salt and pepper.

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Serve scallops with lemon butter sauce and garnished with parsley.

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Sea Scallops with Brown Butter

This is an adaptation of Chef Lomonaco’s sea scallops with brown butter recipe. He was the chef at Windows of the World at the World Trade Center until September 2001.

Ingredients:

• 1 lb.  sea scallops (about 14)
• Salt and black pepper
• ¼ cup olive oil
• 3 tbsp. butter
• 1 tbsp. finely chopped shallot
• 2 tbsp. capers
• Juice of ½ lemon
• ½ cup chopped parsley

Pat the scallops dry and season with salt and pepper. Heat the oil in a pan on high heat. Sauté the scallops until browned. Don’t crowd the pan.  If the pan isn’t hot enough or too crowded the scallops will over-cook without browning.

Remove the scallops from the pan and add the butter. When it melts add the shallot and capers. Cook for 2-3 minutes and add the lemon juice and parsley. Return the scallops to the pan and coat with the sauce.

I would serve 3 scallops for an appetizer and 7 for a main course.

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