Pan Seared Lemon Butter Scallops
Making scallops at home is easy and super quick! They key is getting everything prepared ahead of time as they cook in minutes. If you ever tried to make scallops and they came out rubbery or chewy instead of plump and juicy that is most likely because they were overcooked. For perfectly cooked scallops you should remove from the pan at 115F and they will continue to cook another 10 degrees or so bringing them to the perfect and safe temperature.
If I can find fresh scallops that don't break the bank and are fresh that is the best option. However, some frozen scallops can be fresher and more sustainable, making them a great choice. For frozen, just refrigerate overnight.
For serving size I like to do 3-4 large scallops.
These are great on their own or would make a great addition to linguine!
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- 8 Scallops (Large)
- 1 tbsb Butter
- 2 sprigs Thyme
- 1/2 Lemon (Cut in wedges)
- Sear the scallops
Heat a skillet on medium-high heat. Once it is hot add a tablespoon of olive oil. Pat the scallops dry as wet scallops will not sear properly. Season both sides of the scallops and place in the hot skillet. Sear for 1 minute then turn over.
- Add butter and herbs
Once turned over add the butter and thyme. Swirl the pan to melt the butter in the oil and baste the scallops with the thyme butter. After a minute check the temperature of the scallops and remove when they are at 115 F. Over cooking will cause them to be chewy and rubbery.
Serve with a wedge or two of lemon for drizzling over.