Summer Scallops with Lemon-Herb Butter

https://youtu.be/FW9vHeWBMdM?si=3gd3Jx2IFiiJLFEo

Scallops are one of my favorite kinds of seafood. Learning how to cook and serve them has taken time. There is a very specific way to cook them that really highlights their flavor without destroying their texture. It involves cooking them for a short time over very high heat and then flavoring them with a light Lemon-Herb butter.

The key to getting scallops right from the start is to begin with a skillet over high heat. You want the scallop to form a crusty edge right away and that will only happen if it meets with high heat from the pan and olive oil. Follow the time in the recipe and turn them as directed because you want to scallop to be seared on the outside and heated through the inside just a touch, and you want to make every side is evenly seared.

Then, prepare the herbed butter while the scallops rest, returning them to the heat only briefly to warm up and absorb the butter and it's flavor. When they're ready, serve the scallops right away, piping hot from the pan. Seared Summer Scallops with Lemon-Herb Butter is about as summery as it can get in my kitchen, I think. I absolutely love them and hope you will, too!

Seared Summer Scallops with Lemon-Herb Butter 

Servings: 2–3 

Ingredients 

• 12 large sea scallops (about 4 per person) 

• Salt and freshly ground black pepper 

• 1–2 tbsp olive oil 

• 2 tbsp unsalted butter 

• 1 garlic clove, minced 

• Zest and juice of 1 lemon 

• 2 tbsp fresh parsley, chopped 

Instructions 

1. Pat the scallops dry with paper towels. Remove the small side muscle if still attached. Season both sides lightly with salt and pepper. 

2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add scallops without overcrowding. Sear 2–3 minutes per side, until a golden-brown crust forms and the inside is just opaque. Remove scallops from skillet and set aside. 

3. In the same skillet, reduce heat to medium. Add the butter and minced garlic, cooking for 30–60 seconds until fragrant. Stir in lemon juice, zest, and chopped parsley. 

4. Return the scallops to the skillet briefly, spooning butter over them to coat. Plate scallops and drizzle with lemon-herb butter. Garnish with microgreens or arugula if desired. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.