Easy, healthy and delicious pan-seared lemon butter scallops can be made in less than 30 minutes for a company worthy entree that can be served over pasta or zoodles (for a low carb option).
What are scallops?
Scallops are in a class of shellfish called mollusks along with clams, mussels, and oysters.
What do scallops taste like?
Scallops have a white flesh that tastes similar to lobster but which has a firmer texture. The flavor tends to be sweet, buttery, and delicate. When cooked correctly, scallops have a flavor that is truly outstanding and exceptionally delicious.
Are scallops healthy?
A healthy and delicious power food, a single 3-ounce serving provides 20 grams of protein and a hefty dose of magnesium and potassium~and only 95 calories. I eat scallops alongside roasted vegetables as a delicious meal that fits into my Faster Way to Fat Loss lifestyle (you can read about that here).
Are scallops easy to cook?
Scallops are quick and easy to cook; however, they are easy to overcook (which makes them rubbery). It is best to watch them carefully and remove them from heat the minute they are done.
How much do scallops cost?
At an average price of $17 or more per pound, scallops are on the pricey side.
Are frozen scallops as good as fresh scallops?
Frozen scallops are delicious and easy to keep on hand and pull out at a minute’s notice when a craving strikes. I buy frozen scallops at Trader Joe’s and Costco.
How do you thaw scallops?
The optimal way to thaw frozen scallops is overnight in the fridge. But for spur of the moment scallop cooking, a cold water thaw works just fine and takes 15-20 minutes.
What is the best pan for searing scallops?
This Matfer Bourgeat is the one that I have and also the one recommended by Cook’s Illustrated test kitchens. It is heavy and solid enough to retain the high heat necessary for a good sear.
A combination of EVOO and butter gives the richest flavor to scallops. I’ve made them using only EVOO and not been nearly as pleased. The melted butter makes them taste more like lobster.
A squeeze of fresh lemon juice turns ordinary pan drippings into a wonderfully rich and yummy lemon butter sauce. Lemon and butter truly make the scallops mimic lobster~at far less expense.
Give these gems a try if you are a scallop fan, and let me hear how they turn out! They really are super easy to make and SO delicious. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 8-10 fresh or frozen sea scallops
- 2 TB real butter (or ghee)
- 2 TB extra virgin olive oil (EVOO)
- kosher salt, freshly ground pepper, garlic salt (to taste)
- 1 lemon, juiced
- Thaw scallops if frozen; pat scallops with paper towel until dry.
- Sprinkle scallops with seasonings.
- Heat oil and butter in skillet over medium-high until butter is melted and oil begins to sizzle.
- Add scallops; cook 2-3 minutes on each side to get golden sear.
- If scallops need more cooking in the middle, reduce heat to medium.
- Cover pan and cook 1-2 more miutes until inside is just done (meat will be opaque white~not transluscent).
- Remove scallops from heat; transfer to serving dish.
- Drizzle pan drippings over scallops.
- Add lemon juice to pan drippings; stir over hat for about 30 seconds.
- Pour lemon butter drippings over scallops.
- Serve scallops over angle hair pasta, spaghetti squash, or with roasted vegetables.
Amount Per Serving Calories 2373 Total Fat 126g Carbohydrates 203g Protein 122g