"Today, I am delighted to share one of my signature recipes: Seared Scallops with Lemon Butter Sauce. This dish exemplifies the elegance and simplicity of fine dining, combining perfectly seared scallops with a rich and zesty lemon butter sauce.
The scallops are expertly seared to achieve a golden crust, ensuring a tender and succulent interior. The lemon butter sauce, with its balance of acidity and richness, enhances the natural sweetness of the scallops and adds a sophisticated touch.
What sets this recipe apart is its versatility and ease of preparation. It can be served as an exquisite starter or a light main course. Pair it with creamy mashed potatoes or a fresh green salad to create a memorable dining experience. Despite its gourmet appeal, this dish is quick and straightforward to prepare, making it suitable for both special occasions and refined weeknight dinners.
I am confident that this recipe will impress your guests and bring a touch of fine dining to your table. Enjoy the cooking process and the delightful flavours that this dish offers."
Seared Scallops with Lemon Butter Sauce
Ingredients:
- 12 large sea scallops
- Salt and freshly ground black pepper
- 30ml olive oil
- 30g unsalted butter
- 2 cloves garlic, minced
- 60ml dry white wine
- 60ml chicken stock
- 15ml freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 30g cold unsalted butter, cut into small pieces
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions:
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Prepare the Scallops:
- Pat the scallops dry with kitchen paper. Season both sides with salt and freshly ground black pepper.
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Sear the Scallops:
- Heat the olive oil in a large frying pan over medium-high heat until hot but not smoking.
- Add the scallops to the pan in a single layer, making sure not to overcrowd them.
- Sear the scallops for about 2-3 minutes on each side, until they develop a golden-brown crust. Avoid moving them around too much to ensure a good sear.
- Remove the scallops from the pan and set aside on a plate.
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Make the Lemon Butter Sauce:
- In the same pan, reduce the heat to medium and add the 30g of butter.
- Once the butter has melted, add the minced garlic and sauté for about 30 seconds, until fragrant.
- Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for about 2-3 minutes, reducing slightly.
- Stir in the lemon juice and lemon zest.
- Gradually add the cold butter pieces, stirring constantly until the sauce is smooth and emulsified.
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Combine and Serve:
- Return the seared scallops to the pan, spooning some of the lemon butter sauce over them.
- Cook for an additional 1-2 minutes to warm the scallops through.
- Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Serving Suggestion:
- Serve the seared scallops with lemon butter sauce over a bed of creamy mashed potatoes or alongside a fresh green salad for a complete meal.
Chef’s Tip:
- Ensure the scallops are very dry before searing to achieve a perfect golden crust. Use a hot pan and resist the urge to move them around too soon.
Enjoy this elegant and flavourful dish, perfect for impressing your guests or enjoying a special meal at home!