Ingredients for Scallops With Lemon Butter
- 1 pound large sea scallops
- Unseasoned Breadcrumbs
- 6 tablespoons (¾ stick) unsalted butter
- Salt and freshly ground black pepper to taste
- Ground Black Pepper
- 1 teaspoon paprika
- Fresh Parsley
- Fresh Lemon Juice
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How to Make Scallops With Lemon Butter
- Pat 1 pound of large sea scallops dry with paper towels. Season generously with salt and freshly ground black pepper.
- In a shallow dish, combine ½ cup breadcrumbs with 1 teaspoon paprika. Gently dredge scallops in the breadcrumb mixture, ensuring they are evenly coated.
- Melt 4 tablespoons (½ stick) of butter in a large skillet over medium-low heat.
- Add the breaded scallops to the skillet, being careful not to overcrowd. Cook for 7-9 minutes, undisturbed, until golden brown and cooked through, flipping halfway through. Adjust heat as needed to prevent burning.
- Once cooked, remove scallops from the skillet and set aside in a warm dish.
- Add the remaining 2 tablespoons of butter to the skillet. Stir in 2 tablespoons of chopped fresh parsley and the juice of 1 lemon.
- Cook for 1-2 minutes, or until the sauce slightly thickens.
- Pour the lemon butter sauce over the scallops and serve immediately. Garnish with extra parsley, if desired. Serve with rice, pasta, or roasted vegetables.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
6g
Fat
74g
Carbs
6g