Seared Scallops with Lemon Butter Sauce

Ingredients

Estimated total cost: €14.20 · €7.10/serving

• 3 vibrant lemonsEst. price €0.90–€1.80
• Small handful of delicate chives (finely chopped just before using for maximum freshness)Est. price €0.50–€1.20
• 12 plump, large dry sea scallopsEst. price €12.00–€24.00
• Kosher salt and freshly ground pepper (season scallops generously before searing)Est. price €0.05–€0.15
• Premium extra-virgin olive oil or vegetable oilEst. price €0.10–€0.30
• 3 tablespoons of luxurious unsalted butter, cut into piecesEst. price €0.45–€0.90
• 2 teaspoons of tangy and briny drained capersEst. price €0.20–€0.40

Steps

1. 1

   Halve 2 lemons and extract the juice into a measuring glass or small bowl until you have 1/4 cup of juice. Reserve this juice for later use. Trim the ends off the remaining lemon to reveal the flesh. Stand the lemon on one end and remove the peel and white pith using a paring knife; discard these parts. Separate the segments by cutting between the membranes over a bowl with the juice, making sure to collect any remaining drops by squeezing the membranes. Remove any seeds from the mixture and set it aside. Finely slice chives and transfer them into a separate small bowl for later use.

2. 2

   Begin by removing the side muscle from the scallops and pat them dry. Lightly season both sides with salt and pepper. Take a large skillet, preferably stainless steel, and heat it over medium-high heat. Add enough oil to coat the surface lightly (2–3 Tbsp.), then heat it until it shimmers and wisps of smoke appear. Carefully place the scallops into the skillet, ensuring they lay flat side down. Allow them to cook without moving or flipping until the underside turns a deep golden brown, which should take about 3–4 minutes. Gently flip the scallops using a thin spatula or tongs; if they don't turn easily, give them another 30 seconds before trying again. Continue cooking on the second side until the top and bottom flesh is opaque, but there remains a slightly translucent strip in the middle. This will take around 1–2 minutes depending on their size. Once cooked, transfer the scallops to a plate for serving.

3. 3

   Begin by discarding any excess oil in the skillet and placing it on medium heat. Introduce butter to the skillet and cook, swirling occasionally, until the butter starts foaming and eventually browns, which should take approximately 2 minutes. Incorporate the lemon juice and segments that were set aside earlier, vigorously stirring and swirling the pan to create an emulsified sauce. Add in the capers and chives that were reserved earlier, then carefully spoon the flavorful pan sauce around and over the scallops for a finishing touch.

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• Cultural note

  Seared scallops with lemon butter sauce is a popular dish in many seafood-loving cultures, showcasing the simple yet elegant flavors of fresh seafood and citrus. The combination of scallops, butter, and lemon is a classic Western culinary tradition, often served as a gourmet appetizer or main course in fine dining…

• Seasonal note

  Scallops are typically in season from fall through spring, making this dish ideal for enjoying during those months. Lemons are abundant in winter and early spring, adding a fresh and zesty touch to the dish.

• Health note

  Seared scallops are a good source of protein and low in calories, making them a healthy choice for a meal. The lemon butter sauce provides a dose of vitamin C and healthy fats from olive oil. However, the dish is relatively high in cholesterol and sodium, so moderation is key for individuals watching these levels.