Buttery Scallops With Lemon and Herbs
Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.
- Serves: 4 persons
- 2pounds sea scallops, patted dry
- Salt and black pepper
- 4to 5 tablespoons unsalted butter
- 4garlic cloves, minced
- 2tablespoons minced thyme leaves
- 2tablespoons freshly squeezed lemon juice, plus lemon wedges for garnish
- 2teaspoons finely grated lemon zest
- Pinch of red-pepper flakes
- ½cup chopped soft herbs (such as basil, chives, mint or cilantro), for garnish
Step 1Season scallops lightly on both sides with salt and pepper.
Step 2Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
Step 3Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
Step 4If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
Step 5Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.