Corkneelius: Best thing you can do for seafood is not add too many ingredients. This is perfect.
Scallops might be the most underrated seafood out there. Steak of the sea.
PM_ME_2DISAGREEWITHU: Extra points for actually using enough pepper.
Most of these recipes are using a pinch or so of pepper for entire pans.
Punch of pepper per side per scallop, that’s just about right.
Treemonk117: I thought you’re supposed to cut a lemon in half then use the squeezer.
soapbutt: Pretty much the go to sauce (white wine butter lemon parsley) for a lot of different seafoods (clams, scallops, geoduck, etc.).
Note about scallops though… they cook quick! High heat is good here to get that quick sear on them… watch out though because if you over cook scallops they become rubbery and even form this kind of rubbery taste.
teeny_rex: Idk if it’s because I’m drunk but wtf I thought scallops were like little onions or something.
DougEECummings: **LEMON BUTTER SCALLOPS**
Prep: 10 Mins | Total: 20 Mins
Serves: 4-6 servings
Difficulty: Easy
**Ingredients:**
* 1 1/2 Pounds Scallops, side muscle removed
* 1/2 Tablespoon Olive Oil
* 3 Tablespoons Unsalted Butter, divided
* 1 Tablespoon Minced Garlic
* 1/2 Cup Dry White Wine
* 1 each Lemon , zested and juiced
* To Taste Kosher Salt
* To Taste Ground Black Pepper
* 2 Tablespoons Chopped Fresh Parsley (Optional)
* 1/2 Pound Angel Hair Pasta (Optional), cooked
**Directions:**
1. Season scallops with salt and pepper. Heat a large skillet over medium high heat. Once hot, add the olive oil and tilt the pan to coat.
2. 1. Add the scallops to the skillet in a single layer; work in batches if needed. Add 1 tablespoon of butter to the pan and swirl to distribute. Cook scallops until golden brown and slightly translucent in the center, about 1-2 minutes per side depending on the size of your scallops. Set scallops aside and keep warm.
3. Lower the heat to medium and add the minced garlic. Cook, stirring frequently, until fragrant, about 30 seconds. Add the wine and bring to a simmer. Simmer until the wine mixture is reduced by about half. Turn the heat to low and add the lemon zest and juice. Add the remaining butter, and swirl the pan (or stir) until the butter has melted and is emulsified into the sauce. Taste the sauce and season with salt and pepper, if needed. Return the scallops to the sauce to heat through. Add chopped parsley, if using.
4. Serve with sauce over pasta, if desired.
**Chef Tips:**
* Make sure to remove the small side muscle from the scallops. Once cooked the side muscle become very tough and rubbery.
* Pat the scallops dry with paper towels before cooking to ensure a nice sear.
* Do not overcrowd the pan or you will end up with steamed scallops.
Codeboy3423: Definitely PAT DOWN the scallops so there is no SURFACE moisture upon searing them. Any surface moisture left on them can cause the scallop to stick even on a non stick pan.
shazneg: Add a few capers
kkkkat: I got sand in my scallops last time I made them đ
firstexiled: What did that maniac do with that lemon?! IS THAT HOW YOU SQUEEZE LEMONS?!
SL8Rfan: anybody know what kind of pan that was?
moronthatlater: What is the consensus about this recipe working with mussels (out of shell) vice scallops?
Helenius: Do people have an overabundance of parsley? Why does it have to be on EVERYTHING?
RealMarcoPolo: Apparently scallops aren’t finger food. Learn something new everyday I guess.
Seancd10: They’re over cooked though
