Pan-Seared Scallops with Lemon Butter Recipe #dinner #appetizer

Pan-Seared Scallops with Lemon Butter Recipe #dinner #appetizer

Dish singed scallops with lemon margarine is my preferred method to eat scallops. Cooked in a cast iron skillet directly on the flame broil or stovetop. On the off chance that you don't have a solid metal skillet I exceptionally suggest you lift one up. Cast iron is economical and it tends to be utilized on the flame broil, stove, or in the broiler. Here is the thing that I use.

The key to getting the brilliant dark colored burned edge is to cook the scallops in olive oil on high warmth for 1-2 minutes for every side. On the off chance that you cook scallops legitimately in the lemon spread sauce, it won't get sufficiently hot to burn the edge.

When scallops are brilliant darker, expel from the skillet and put aside. Add the lemon spread fixings to the skillets and blend until completely dissolved. Return the scallops for an extra moment for every side and plate with a shower of lemon spread.

You don't have to utilize a ton of spread to get a ton of extraordinary flavor, so this is a delectable high protein and generally light dish or starter. The lemon margarine sauce comprises of new minced parsley, garlic, spread and lemon juice. You can add the garlic to taste or forget everything together. I regularly use parsley yet I once in a while will utilize a little basil too. That is it. The ideal gourmet application has never been simpler.

Also Try Our Recipe : Chicken and Mashed Potato Bowls

Pan-Seared Scallops with Lemon Butter Recipe #dinner #appetizer

Ingredients :

  • 8 large sea scallops, side muscle removed
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • lemon butter sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, minced
  • 1–2 cloves garlic, minced
  • juice of half a lemon, squeezed

Instructions :

  1. Pat scallops dry and season with salt and pepper. Mince the parsley and garlic and set aside. Add the olive oil to a 12 inch cast iron skillet and bring to high heat.
  2. Once skillet is hot, add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.
  3. Remove scallops from the skillet and set aside. Add the butter, garlic, lemon and fresh parsley to the skillet, stirring occasionally until fully melted.
  4. Return the scallops to the skillet and cook for an additional minute per side. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.

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