I've never been one for seafood, to say the least. My dad and sister have always been the seafood buffs, while my mother and I stuck to veggies and beef. I don't like the fishy smell, the fishy flavor, or the fishy texture. It makes me nauseous, so it's easy to understand why I wasn't so eager to try scallops. But surprisingly, scallops are quite unlike any other shellfish.
They are SO sweet. In the words of my sister, it's like they've been eating nothing but maple syrup their entire lives. However, scallops have a different flavor depending on how you cook them. I remember eating scallops at a Portuguese restaurant, where the scallops were juicy and tender, but had a sweet undertone to their spiciness. But when we made them at home, the lemon seemed to amplify the sweetness so much more.
Regardless, scallops are the easiest seafood to prepare in the world so give this simple recipe a try!
They are SO sweet. In the words of my sister, it's like they've been eating nothing but maple syrup their entire lives. However, scallops have a different flavor depending on how you cook them. I remember eating scallops at a Portuguese restaurant, where the scallops were juicy and tender, but had a sweet undertone to their spiciness. But when we made them at home, the lemon seemed to amplify the sweetness so much more.
Regardless, scallops are the easiest seafood to prepare in the world so give this simple recipe a try!
Seared Scallops with Lemon Butter Sauce
Serving size depends on the number of scallops used
Ingredients:
- scallops
- 1 1/2 tbsp butter
- salt and black pepper to taste
- 1 lemon
To Prepare:
Ingredients:
- scallops
- 1 1/2 tbsp butter
- salt and black pepper to taste
- 1 lemon
To Prepare:
- If the scallops still have the tough white muscle on the side, take those off. If there is still some grit on the scallops, rinse them in cold water and pat them dry.
- In a large sauté pan, melt about a tablespoon of butter and swirl it around to coat the pan in a thick layer. Once the butter is hot, place the scallops in a single layer in the pan. The scallops should not be crowded. Season the scallops with salt and ground black pepper.
- After 2-4 minutes, the scallops should have turned golden brown on one side. Flip them with tongs and season the other side, and wait for another 2-4 minutes. When the scallops are cooked, they should be firm to the touch and slightly rare in the center.
- Take the scallops out of the pan and put them aside on a plate. Add another 1/2 tablespoon of butter to the pan and allow it to melt. Then, squeeze plenty of lemon juice into the butter and stir so that the pepper and salt already in the pan is picked up and added to the sauce.
- Pour the sauce over the scallops. They can be served with anything from salad to pasta to crusty bread.