If you have a soft spot for elegant but surprisingly simple seafood dishes, the Seared Sea Scallops with Lemon and Parsley Recipe is going to sweep you off your feet. These scallops are perfectly golden on the outside, tender and just translucent inside, brightened up with fresh lemon and the delightful aroma of parsley. It’s a dish that feels fancy yet comes together in a flash, making it a go-to whenever you want to impress without the fuss. Let me take you through how to bring this incredible flavor combination to your table.
Ingredients You’ll Need
What’s truly wonderful about this recipe is how just a handful of simple ingredients can create such a harmonious balance of flavor and texture. Each ingredient plays a crucial role: from the rich butter that adds indulgence, to the fresh lemon juice that cuts through with brightness, and parsley lending a touch of color and herbaceousness.
- 1 pound sea scallops: Look for dry-packed scallops if you can—it ensures a better sear without excess moisture.
- 2 tablespoons olive oil: Provides a high-heat cooking medium while imparting subtle fruity notes.
- 2 tablespoons butter: Adds luscious richness and helps create that signature browned, nutty sauce.
- Salt & pepper (to taste): Essential for seasoning and enhancing the natural briny flavor of the scallops.
- Fresh lemon juice (to taste): The zesty finish that cuts through the richness and brightens every bite.
- Chopped fresh parsley (optional, to taste): Brings a pop of vibrant green and a fresh herbal note.
How to Make Seared Sea Scallops with Lemon and Parsley Recipe
Step 1: Prepare Your Scallops
The secret to a perfect sear lies in dryness. Take your scallops and gently pat them dry with a paper towel until there’s no moisture left on the surface—this is a game changer. Wet scallops steam instead of sear, and we want that glorious golden crust, so don’t skip this!
Step 2: Heat Your Pan and Oil
Use a large skillet, preferably cast iron for even heat distribution. Add the olive oil and turn the heat up to medium-high or high. Let the pan get really hot—if the oil is lightly smoking, you’re in business. Crowding the pan is the enemy here; if your scallops don’t have room to spread out, they won’t sear properly. Cook in batches if needed.
Step 3: Sear the Scallops
Carefully place the scallops in the hot pan without moving them. Season with salt and pepper while they cook. Let them sizzle away for 2 to 3 minutes until a beautiful golden crust forms. Then add the butter to the pan—it will melt and start to brown. Flip each scallop gently and baste with the browned butter for about a minute more. You’ll know they’re done when the centers are slightly translucent but tender.
Step 4: Finish and Serve
Remove the pan from heat immediately and take the scallops out to prevent overcooking. Spoon the browned butter from the pan over the scallops, and finish with a squeeze of fresh lemon juice. Toss on some chopped parsley if you’re feeling fancy. Serve hot and enjoy the burst of flavors with every bite.
How to Serve Seared Sea Scallops with Lemon and Parsley Recipe
Garnishes
Simple garnishes can elevate your dish effortlessly. A sprinkle of fresh chopped parsley not only adds freshness and color but also a mild herbal note that complements the seafood beautifully. A little extra lemon wedge on the side invites your guests to tailor the brightness to their taste. For a touch of indulgence, a light drizzle of high-quality olive oil or a few flakes of sea salt can be perfect finishing touches.
Side Dishes
Seared scallops shine when paired with clean, fresh sides. Think creamy mashed potatoes or a smooth cauliflower purée that soak up the luscious browned butter sauce. A crisp green salad with a tangy vinaigrette or sautéed green beans with garlic keeps things light and balances the richness. For something a bit more luxurious, try serving them over a bed of risotto or alongside a lemony quinoa salad.
Creative Ways to Present
If you’re aiming to impress, presentation is key. Arrange the scallops gracefully on a platter, spaced out so each one gleams under a gentle drizzle of the buttery lemon sauce. Add edible flowers or microgreens for an elegant touch. You could also serve each scallop on individual tasting spoons with a small dollop of herb sauce or zesty aioli for a stylish appetizer that wows at parties.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), keep the scallops in an airtight container in the refrigerator and consume within 1 to 2 days for the best taste and texture. The buttery sauce might thicken on chilling but can be gently reheated.
Freezing
Freezing cooked scallops is not ideal since their texture can become rubbery when thawed. If you must freeze, do so immediately after cooking, wrapped tightly to prevent freezer burn, and consume within one month. Fresh scallops freeze better before cooking, but be sure to thaw them properly before searing.
Reheating
To gently reheat, warm them in a skillet over low heat with a little butter, just enough to take the chill off without overcooking. Avoid microwaving as it tends to toughen scallops. The goal is to preserve their tender, melt-in-your-mouth texture while reviving the buttery sauce.
FAQs
What type of scallops is best for this Seared Sea Scallops with Lemon and Parsley Recipe?
Dry-packed sea scallops are best because they don’t contain added water or preservatives, which helps achieve a proper sear and better flavor.
Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them thoroughly and pat them dry to remove excess moisture before searing to get the best results.
How do I know when scallops are perfectly cooked?
They should develop a golden crust outside and be slightly translucent in the center but no longer translucent when fully cooked. Overcooked scallops become rubbery.
Can I substitute parsley with other herbs?
Absolutely! Fresh thyme, chives, or tarragon can add delicious variations, but parsley remains classic for its fresh and light flavor.
Is this recipe suitable for a quick weeknight dinner?
Definitely. The Seared Sea Scallops with Lemon and Parsley Recipe takes just about 15 minutes total, making it an ideal quick yet elegant meal.
Final Thoughts
This Seared Sea Scallops with Lemon and Parsley Recipe is proof that sophisticated meals don’t have to be complicated. With minimal ingredients and straightforward steps, you can bring restaurant-worthy elegance to your own kitchen. I can’t encourage you enough to try this recipe—you’ll be amazed at how a few bright lemon drops and fresh parsley can transform simple scallops into a memorable feast. Go ahead and savor every bite—you deserve it!
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Seared Sea Scallops with Lemon and Parsley Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Seared scallops are a quick and elegant seafood dish featuring tender sea scallops cooked to perfection in a hot skillet with olive oil and butter. This recipe ensures a golden crust and a juicy, slightly translucent center, finished with a splash of fresh lemon juice and optional parsley for a fresh, vibrant touch. Perfect for a sophisticated yet simple meal.
Ingredients
Scallops
- 1 pound sea scallops (see note on sizing)
Cooking Fat
- 2 tablespoons olive oil
- 2 tablespoons butter
Seasonings
- Salt & pepper (to taste)
- Fresh lemon juice (to taste)
- Chopped fresh parsley (optional, to taste)
Instructions
- Dry the scallops: Pat your scallops dry thoroughly with paper towels. Ensuring they are very dry is key to achieving the best possible sear.
- Heat the skillet and oil: Heat a large skillet, preferably cast iron, over medium-high to high heat. Add the olive oil and let the pan get very hot until the oil is lightly smoking. Make sure the scallops will not be crowded to allow proper searing; you may need to cook them in batches.
- Sear the scallops: Add the scallops to the hot skillet without moving them. Season with salt and pepper as they cook. Sear for 2-3 minutes on one side until golden. Add butter to the pan, then flip the scallops and cook for about 1 more minute while spooning the melted butter over the tops. The scallops are done when golden outside and slightly translucent inside, taking care not to overcook.
- Finish and serve: Remove the skillet from heat and immediately transfer the scallops to a plate to prevent further cooking. Spoon the browned butter from the pan over the scallops, squeeze fresh lemon juice on top, and garnish with parsley if desired. Serve immediately with extra salt and pepper if needed.
Notes
- For best results, use large sea scallops around 1-2 inches in diameter for ideal searing.
- Do not overcrowd the pan; sear in batches if necessary to maintain high heat and a proper crust.
- Scallops cook quickly and can become rubbery if overcooked; watch closely.
- Using a cast iron skillet helps achieve the best sear due to even heat distribution.
- Fresh lemon juice adds a bright finish but can be adjusted to taste.
