Creamy Lemon Butter Scallops
Sweet and tender fresh Scallops served with a Creamy Lemon Butter sauce!
Servings: 4
Equipment
- Stove
Ingredients
- 1 pound fresh sea scallops, dry packed, thawed
- salt and fresh ground pepper, to taste
- 3 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- ½ cup low sodium chicken broth
- ⅓ cup heavy cream
- 1 tablespoon fresh lemon juice
- chopped fresh parsley, for garnish
- Lemon slices, for garnish
Instructions
- Pat dry the scallops with paper towels.
- Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
- Season scallops on all sides with salt and pepper.
- Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
- Add the scallops in one layer; do not overcrowd the pan because that will steam the scallops. If skillet is too small for all the scallops, cook them in batches.
- Cook scallops for 2 minutes, or until browned on the bottom. Do not move them around.
- Flip over the scallops, lower heat to medium-high, and continue to cook for 1-1/2 to 2 minutes, or until bottom is golden brown.
- Remove scallops from pan and set aside on a plate.
- Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
- Stir in garlic; cook for 20 seconds, stirring frequently. Do not burn the garlic.
- Add chicken broth, bring to a boil, and cook for 3 to 4 minutes, or until broth is reduced.
- Whisk in heavy cream and lemon juice; whisk until well combined.
- Continue to cook for 2 minutes, or until slightly thickened.
- Spoon sauce over scallops.
- Garnish with parsley and lemon slices.
- Serve.
Notes
- NET CARBS: 4 g
Nutrition
Calories: 230kcal | Carbohydrates: 5g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 462mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
