Lemon Buttered Seared Scallops - 4 servings
In this recipe, we use the scallops are exceptional "dry" scallops from Northen Wind which wild caught in cold clear water and frozen-at-sea within an hour of catch to lock their freshness ad sweet taste!
Ingredients:
1 to 1/2 Ibs sea scallops (12-16 scallops)
1/2 tsp - Kosher salt
Freshly ground black pepper
1 tbsp olive oil
1/4 cup - dry white wine
1 tbsp fresh lemon juice
1 tbsp chopped fresh chives
2 tbsp lemon butter (recipe below)
Lemon Butter:
1 cup unsalted butter (softened to room temperature)
1T lemon zest
2T fresh lemon juice
1/4 kosher salt
Directions:
Prepare Lemon Butter 35-40 minutes before sautéing the scallops.
Combine butter, lemon zest, lemon juice, and salt in a medium bowl. Stir until smooth, then spoon the mixture onto the lower third of a piece of plastic wrap.
Using a spatula, press the butter into a log, about 2” in diameter. Fold the plastic wrap over the butter and twist both ends to seal.
Refrigerate until firm (approximately 30 minutes). Leftover Lemon Butter can be stored in a resealable plastic bag in the freezer for up to 2 weeks or refrigerated for approx. 1 weePreheat a large sauté pan over medium-high heat.
Remove side muscles and pat scallops dry with a paper towel. Sprinkle scallops with salt and pepper. Add olive oil and heat until shimmering. Add the scallops and sear on one side until golden brown (1-2 minutes). Gently turn the scallops over.
Add the Lemon Butter and gently spoon it over the scallops as it melts; basting for about 1 minute. Add the white wine and lemon juice and simmer the scallops another 1-2 minutes, until they are cooked through. Transfer the scallops to a serving platter or plates, and sprinkle with chopped chives.
And the Lemon Butter Seared Scallop is ready!
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