Lemon Scallops Recipe

Let me show you how I make Lemon Scallops, a simple yet elegant dish that’s bursting with flavor. From my own personal experience, this recipe delivers that restaurant-quality taste, making it perfect for a weeknight meal or a special dinner.

Where in Italy is this dish from?
While lemon is a common ingredient in many Italian coastal regions, this dish is a modern creation influenced by Italian seafood cuisine, particularly from the Amalfi Coast, where fresh seafood and lemons go hand in hand.

What to Expect:

The scallops should be tender with a crisp golden exterior and a luscious, buttery lemon sauce. It’s a perfect balance of richness and freshness.

Lemon Scallops Recipe

Prep time: 5 minutes
Cook time: 10-12 minutes
Total time: 15-18 minutes
Servings: 4
Calories: Approximately 268 kcal per serving
Cost of ingredients: Moderate (depends on local prices for scallops)
Cuisine: Italian-inspired (seafood)
Course: Main Course
Equipment needed: Skillet, tongs, knife, cutting board, measuring spoons

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Ingredients:

• 1 lb (450 grams) large sea scallops (fresh or thawed if frozen)
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 cup dry white wine or chicken broth (optional)
• Juice of 1 lemon (about 2 tbsp)
• Fresh parsley, finely chopped (for garnish)
• Salt and pepper, to taste
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Lemon Scallops  here.

Method:

1. Prepare the Scallops: Pat the scallops dry with paper towels. This is crucial for achieving a perfect sear. Season them lightly with salt and pepper.
2. Sear the Scallops: Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer. Don’t overcrowd them to avoid steaming. Sear for 2-3 minutes on each side until golden brown and opaque. Remove from the pan and set aside.
3. Make the Sauce: Lower the heat to medium. Add butter to the same pan. Once melted, toss in the minced garlic and sauté for about a minute until fragrant.
4. Deglaze and Add Lemon: Pour in the white wine or chicken broth and simmer for 2 minutes, scraping up any browned bits left in the pan. Stir in the lemon juice and remaining butter, letting it simmer for another minute.
5. Combine and Serve: Return the scallops to the skillet, gently tossing them to coat in the sauce. Garnish with fresh parsley and serve immediately.

Variations and Tips:

• For a richer sauce, you can add a splash of cream or use capers for a briny pop of flavor.
• Wine substitute: If you prefer not to use wine, chicken broth or vegetable broth works wonderfully.
• For dietary needs: Use dairy-free butter and serve with a gluten-free side for a completely dairy-free and gluten-free meal.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Lemon Scallops  here.

Nutritional Information per Serving:

• Calories: 268 kcal
• Fat: 18g
• Carbs: 3g
• Protein: 25g

Notes:

From my own personal experience, getting the scallops nice and dry before cooking is essential for that ideal sear. Don’t overcrowd the pan, as it can cause the scallops to steam instead of searing. If you prefer a more substantial sauce, adding a bit of cream or capers can take it to the next level.

I hope this guide has made making Lemon Scallops seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.