Appetizer: United States – Seared Scallops with Lemon Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 7 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 large sea scallops, about 1 lb (454 g)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
Juice of 1 lemon
1 tbsp (15 ml) finely chopped parsley

Show original ingredient measurements

12 large sea scallops, about 1 lb (454 g)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
Juice of 1 lemon
1 tbsp finely chopped parsley

Instructions

1. Pat the scallops dry with paper towels and season them with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add scallops, searing for 2-3 minutes on each side until golden brown. Remove from skillet.
3. In the same skillet, reduce heat to medium, add butter and lemon juice and stir until butter has melted.
4. Drizzle the lemon butter over the scallops and garnish with chopped parsley before serving.