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Seared Scallops with Garlic Lemon Butter
Low Carb

Coquilles Saint-Jacques poêlées au beurre à l'ail et au citron

By: Larry's Catch 4.82(46 reviews)

Ce plat de pétoncles poêlés au beurre à l'ail et au citron fait ressortir la saveur riche et naturelle des pétoncles sauvages de l'Atlantique de Larry's Catch , offrant un goût de qualité supérieure directement du marché de fruits de mer de L...

TIME
TIME
12 min
SERVINGS
SERVINGS
4 ppl
DIFFICULTY
DIFFICULTY
Challenging
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Ingredients

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  • 1 lb Larry’s Catch Wild Atlantic Scallops, patted very dry
  • Salt and freshly cracked black pepper, to taste
  • 5 tbsp unsalted butter, divided
  • 2 cloves garlic, finely minced
  • Zest of 1/2 lemon
  • Juice of 1/2 lemon
  • Fresh parsley, finely chopped (for garnish)
  • Optional: crusty bread or fresh pasta, for serving

Instructions

  1. Pat scallops extremely dry and lightly season with salt. Let sit uncovered for 5 minutes to draw out surface moisture.
  2. Heat a heavy skillet over medium-high heat until very hot. Add 2 tbsp butter and let it melt and foam.
  3. Place scallops in a single layer without touching. Sear 1–2 minutes undisturbed until a deep golden crust forms.
  4. Flip scallops, add 1 tbsp butter, and baste continuously with the hot butter for 1–2 minutes until just opaque. Remove and rest on a plate.
  5. Reduce heat to medium. Add remaining butter and allow it to foam and turn lightly golden brown.
  6. Add minced garlic and cook briefly until fragrant, stirring to prevent burning.
  7. Stir in lemon zest and juice, swirling the pan to emulsify with the browned butter and pan drippings.
  8. Return scallops to the skillet and spoon sauce over them to coat.
  9. Transfer to a serving plate, garnish with fresh parsley, and serve immediately.

Nutrition Values

Per serving (200 g)
  • Calories: 460 kcal
  • Protein: 28 g
  • Total Fat: 36 g
  • Saturated Fat: 20 g
  • Carbohydrates: 3 g
  • Sugars: 0 g
  • Fiber: 0 g
  • Cholesterol: 165 mg
  • Sodium: 480 mg

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