Seared Scallops With a Lemon-Parsley Sauce

Seared Scallops-1-12With Valentine’s Day fast approaching, many of us are on the lookout for elegant entrees. This is the first year that I’m not working on this day set aside for sweethearts, so I’m excited to have a romantic date with my husband this Friday.

Seafood is a natural choice when choosing an elegant meal, and if you’ve been following my blog for a while, you know that my husband and I are seafood fans. Seriously though, it’s so quick to prepare, looks phenomenal and is packed full of flavor. Scallops are wonderful because it takes only 5 minutes to get that crisp, golden crust on the outside and when you bite into them, they are so juicy on the inside. The simple sauce brings so much amazing flavor to the dish. Serve with celery root and potato puree and you’ve got a unique, light and stunning dinner. 

Ingredients:

3/4 lb sea scallops

salt, pepper

1-2 Tablespoons oil

Sauce:

1/2 Tablespoon butter or oil

1 small shallot, minced

1 Tablespoon fresh parsley, minced

juice from one lemon

2-4 Tablespoons olive oil

salt, pepper

Seared Scallops-1Blot the scallops dry with paper towels. Season with salt and pepper on both sides.

Heat 3/4-1 Tablespoon of oil in a nonstick skillet on high heat. Add the scallops and cook the scallops until golden brown on both sides, about 2-3 minutes per side.

You might have to cook the scallops in two batches. You don’t want them to be too close together, or they will steam instead of sear and start eeking out liquid.

It’s very important not to touch the scallops until they are ready to turn, so that the scallops get that awesome sear. Set the scallops aside. Seared Scallops-1-2Add the butter to the skillet over medium heat. Add the shallot, season with salt and pepper and cook for 3-5 minutes, until tender. Add the parsley, lemon juice and olive oil. Season with salt and pepper. Seared Scallops-1-3

Seared Scallops-1-4Serve the scallops with the sauce.

Seared Scallops-1-8

Seared Scallops-1-6

Seared Scallops With a Lemon-Parsley Sauce
 
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Author:
Recipe type: Entree
Serves: 2
Ingredients
  • ¾ lb sea scallops
  • salt, pepper
  • 1-2 Tablespoons oil
Sauce:
  • ½ Tablespoon butter or oil
  • 1 small shallot, minced
  • 1 Tablespoon fresh parsley, minced
  • juice from one lemon
  • 2-4 Tablespoons olive oil
  • salt, pepper
Instructions
  1. Blot the scallops dry with paper towels. Season with salt and pepper on both sides.
  2. Heat ¾-1 Tablespoon of oil in a nonstick skillet on high heat. Add the scallops and cook the scallops until golden brown on both sides, about 2-3 minutes per side.
  3. You might have to cook the scallops in two batches. You don't want them to be too close together, or they will steam instead of sear and start eeking out liquid.
  4. It's very important not to touch the scallops until they are ready to turn, so that the scallops get that awesome sear. Set the scallops aside.
  5. Add the butter to the skillet over medium heat. Add the shallot, season with salt and pepper and cook for 3-5 minutes, until tender.
  6. Add the parsley, lemon juice and olive oil. Season with salt and pepper.
  7. Serve the scallops with the sauce.

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