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Brueck's Lemon Butter Scallops

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All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever.
bay scallops vs. sea scallops

  • Bay scallops are bite-sized, about 1/2-inch in diameter, sweeter and more tender.
  • Sea scallops are about 2 inches in diameter, saltier, thicker and chewier.

dry scallops vs. wet scallops
  • Dry scallops are not treated with preservatives, therefore their shelf life is much shorter, although much fresher than wet scallops. They have a slightly tan, vanilla color, almost even grey and sometimes pink appearance.
  • Wet scallops are treated with water and preservatives, and have a higher water content. They are generally more expensive due to the added weight. Wet scallops will often times look pure snow-white.

tips and tricks for success
  • Prep the scallops. Although safe to eat, gently peel away the small side muscle from the scallops as it is tougher and chewier than the rest of the scallops. Rinse and pat dry.
  • Use dry scallops. Dry scallops are generally preferred over wet scallops as the latter is treated with preservatives, retaining excess water, and will not caramelize properly with a golden brown, crusty sear.
  • Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery scallops.
  • Reheat in the oven. Leftover scallops can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 200°F, covered in aluminum foil until warmed through.

Yield: 4 servings 
Prep: 10minutes
Cook: 10minutes
Total: 20minutes

Ingredients
  • 1 tablespoon unsalted butter
  • 1 pound sea scallops
  • Kosher salt and freshly ground black pepper, to taste
  • For the lemon butter sauce
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 3 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Instructions
  1. Melt butter in a large cast iron skillet over medium high heat.
  2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2-3 minutes per side. Set aside and keep warm.
  4. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
  5. for the lemon butter sauce
  6. Melt butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.

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