An over-the-top tasty, tasty appetizer! We’ve made these a few times now, but photos tend to be forgotten when there’s a plate of lemon butter scallops being served up. Borrowed from Damn Delicious, we highly recommend you aim to cook these outside, and absolutely have some fresh bread on hand to soak up all of the glorious sauce! – enjoy!
1 T. butter
1 lb. scallops, small side muscle removed, rinsed with cool water and patted dry
kosher salt and freshly ground pepper to taste
2 T. butter AND 2 cloves of garlic, minced
juice from 1 lemon AND kosher salt and freshly ground pepper to taste
~2 T. chopped fresh parsley for garnish
Generously season the prepared scallops with salt and pepper and melt the butter in a large skillet over medium-high heat. Working in batches, add the scallops to the skillet and cook, aiming to flip each only once, until the internal temperature is 130. The scallops should be golden brown but still translucent in the center – they should take only a minute or 2 per side. Set the cooked scallops aside and get going on the sauce.
Wipe out the skillet if you think it needs it and then melt the butter for the sauce. Add the garlic and quickly sauté for a minute until fragrant. Stir in the lemon juice and then season to taste with salt and pepper (remembering that your scallops were already generously seasoned prior to cooking).
Serve the scallops immediately with the lemon butter sauce, garnished with parsley.