Lemon Garlic Butter Scallops
Scallops are such a treat! We love sharing scallops with friends along with a cold cider or sparkling wine. By adding the lemon garlic butter, you are truly creating a taste sensation. Scallops aren't a cheap ingredient, but when they are cooked well they are worth it!
Recipe Tester Feedback: "These were extremely tasty, and they were very easy and low fuss. Great for entertaining! I took these to a friend's for dinner tonight and they kept saying 'Oh wow! Oh yum!'" - Claire
No: Gluten / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 10-15 minutes
Cannot be frozen
- lemon - 1, zest and juice only
- garlic cloves - 2, peeled
- butter - 80g
- fresh parsley - 2 Tbsp
- salt - to taste
- pepper - to taste
- scallops - 800g, roe removed
- Place lemon zest (from 1 lemon) and garlic cloves (2) into the bowl. Chop Speed 10 / 10 seconds. Scrape down sides. Repeat if necessary.
- Add butter (80g) to the bowl. Program 6 minutes / 100C / Speed 2.
- Add lemon juice (from 1 lemon), parsley (2 Tbsp), salt and pepper to the bowl. Combine Speed 5 / 5 seconds.
- Season scallops (800g) with salt and pepper.
- Heat a large frying pan over high heat. Pour some of the butter mixture into the pan. Cook the scallops for 1-2 minutes each side, then set aside. Poke the scallop with a fork. If the scallop is still mushy, continue to cook. Scallops are done when the scallop has slightly hardened and the fork should bounce back slightly. They will go from translucent to opaque.
- Add more butter mixture to the pan as necessary. Keep the scallops warm whilst cooking the remaining batches of scallops. You may wish to use an insulated server for this. Be sure not to overcrowd the pan.
- Serve with some of the butter sauce drizzled over the top. You can use it from the pan juices.
*Salt and pepper are considered staples and are not counted in the 5 ingredients.
Want to add something extra?
- Add a splash of white wine to the pan in Step 5.