Seared Scallops with Lemon Butter
Low carb and luscious seared scallops in a bright and tangy lemon butter sauce!
Servings: 4
Ingredients
- 1 lb dry sea scallops
- olive oil
- sea salt and fresh cracked black pepper
- 1/2 cup unsalted butter
- 1/4 cup fresh squeezed lemon juice. Note: this makes a very lemony sauce, feel free to reduce the amount of lemon juice to your taste.
- 2 Tbsp capers
Instructions
- Place the scallops on a layer of paper towels, and pat them dry with another layer of paper towels. Season lightly with kosher or sea salt.
- Preheat a skillet over medium high heat until hot, then add a light coating of olive oil to the pan. When the oil is shimmering arrange the scallops in the pan, and let cook, without disturbing, for 3-4 minutes until nice and golden brown on the bottom.
- Gently flip each scallop over and cook another minute or two. Remove to a plate. From the side they should look opaque with a translucent line in the middle. You don't want to over cook scallops or they can become rubbery.
- Wipe out the pan and add the lemon juice, butter, and capers. Bring to a boil and simmer for several minutes to reduce a bit. Season with salt and pepper to taste and add the scallops back into the pan. Baste a few times with the butter until the scallops are re-heated through.
- Serve the scallops topped with the lemon butter sauce.
Notes
Be sure to read the notes and tips in the post for foolproof seared scallops.
Nutrition
Calories: 317 kcal · Carbohydrates: 5 g · Protein: 14 g · Fat: 27 g · Saturated Fat: 15 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 88 mg · Sodium: 559 mg · Potassium: 257 mg · Fiber: 0.2 g · Sugar: 0.4 g · Vitamin A: 719 IU · Vitamin C: 6 mg · Calcium: 16 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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