This was my first time successfully cooking scallops! You see that sear?! Oweee! I learned that the trick was to dry the scallops using a paper towel for about 6-8 hours. Apparently scallops hold a lot of moisture and if you cook before drying them, it won’t get that perfect sear. Of course I love a good lemon herb sauce with the little butter so I drenched the scallops in just that. I probably will never pay a restaurant for scallops again. Whew, it really was perfect combination. I still can’t believe I freestyled these herb lemon butter scallops and the result was absolutely beautiful and good!
Herb Lemon Butter Scallops Ingredients:
- About 8-10 jumbo scallops
- 2 tbl of avocado oil
- 1/2 teaspoon of butter
- 1 tbl of salt
- 1 tbl of pepper
- 1 tbl of Herbs de Provence
- Juice of 1/2 a lemon
- First, you want to clean your scallops and remove the mussel (the little piece that hangs on the side).
- Sandwich the scallops between two paper towels to absorb excess moisture. Set aside in the refrigerator for at least six hours.
- After 6-8 hours, remove the paper towels, and season scallops with salt, pepper, and herbs de Provence. Make sure to season all sides to increase flavor profile.
- In a medium skillet, use medium to cook both avocado oil and butter. Be careful not to have the heat too high because the butter can burn. Whisk to unify.
- When the butter melts, turn the heat up just a notch and add the scallops. When you place the scallops in the skillet, they should immediately sizzle.
- Cook the scallops on one side for about 3-4 minutes or until you see a perfect sear. Use s bit of lemon juice.
- Repeat the previous step and make sure to use the rest of the lemon juice. As you cook, don’t forget to bast each side with the lemon butter mixture.
- Once you get a great sear on each side, remove from the skillet immediately and plate. Use the mixture to drizzle over the scallops to further enhance the taste.