Lemon Butter Scallops

Lemon Butter Scallops paired with 2020 Phinch Semillon, Paso Robles

INGREDIENTS:

  • 1 tablespoon unsalted butter

  • 1 pound scallops

  • Kosher salt and freshly ground black pepper, to taste

FOR THE LEMON BUTTER SAUCE:

  • 2 tablespoons unsalted butter

  • 2 cloves garlic, minced

  • Juice of 1 lemon

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Melt 1 tablespoon butter in a large skillet over medium high heat.

  2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

  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 tablespoons 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.


Notes: Yields (4) Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time: 15 Minutes All you need is (5) ingredients and 10 minutes for the most amazing, buttery scallops ever. Super simple & delightful as a side dish or even main dish. Also, you can always over a bed of angel hair pasta. Making this recipe? Tag us online with your creation @yourwinesbydena!



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