| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 pound dry sea scallops (12 to 15 scallops), side muscles removed
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons Compound Lemon Butter, recipe follows
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh chives
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
Instructions
- Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
- Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
- Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
- Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 510 |
| Total Fat | 50 g |
| Saturated Fat | 30 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 11 g |
| Cholesterol | 142 mg |
| Sodium | 391 mg |
Reviews
This recipe is absolutely delicious.
Great
AMAZING!! We bought fresh scallops and I wanted something different from what we had been doing. And the compound butter is fabulous!
These are the best! Be sure to dry them well on paper towels so they sear nicely. The compound butter is amazing. My boyfriend could not stop raving about them. I just love Valerie’s recipes. Simple but delicious!
Big hit chez nous. Will make it again. Just added some chopped capers to the compound butter but otherwise followed the recipe.
So easy and delicious! My go to recipe whenever I make scallops!
Absolutely delicious and simple to make!
These are so flavorful. Have made them many times & now make the lemon butter to freeze for a quick fix
Great way to cook scallops. Will be making this again.
Bobby Flay’s scallop recipe was exciting and taste great