Scallops Meunière Recipe

If you’re looking for a dish that exudes elegance and incredible flavor, look no further than Scallops Meunière! This classic French recipe is all about simplicity, allowing the natural sweetness of the scallops to shine. The delicate seafood is seared to perfection, then bathed in a rich, nutty brown butter sauce with a hint of lemon—it’s the kind of meal that makes you feel like you’re dining in Paris. Seriously, it’s that good.

Why You’ll Love Scallops Meunière

• Sophisticated yet Simple: This dish might sound fancy, but it’s made with just a few ingredients, and the cooking process is straightforward.
• Flavor Balance: The scallops are sweet and tender, while the brown butter sauce adds a rich, nutty flavor with a touch of tang from the lemon. It’s a perfect harmony of tastes.
• Quick to Make: Ready in under 15 minutes, this is the ultimate quick yet impressive dinner when you’re craving something special.
• Versatile: Serve it with anything from a side of crispy roasted potatoes to a fresh green salad, or even over pasta for a heartier meal.

Ingredients in Scallops Meunière

Let’s take a look at what you’ll need for this elegant French-inspired dish. The ingredients are minimal, but they’re what make this recipe truly shine!

For the Scallops:

• Fresh scallops: Look for fresh, dry-packed scallops for the best flavor and texture. Make sure to pat them dry before cooking.
• Salt and pepper: A simple seasoning to highlight the delicate flavor of the scallops.

For the Brown Butter Sauce:

• Unsalted butter: The key to the brown butter sauce, where the butter is cooked to a golden-brown color to create a nutty, toasty flavor.
• Lemon juice: A fresh squeeze of lemon adds a zesty brightness to the rich sauce.
• Fresh parsley: Chopped parsley adds a fresh, herbaceous note to finish off the dish and a pop of color.
• Flour: A small amount of flour is used to lightly dust the scallops before cooking, giving them a golden, crispy sear.

(Note: Full ingredient measurements are available in the recipe card below.)

Instructions

Step 1: Prepare the Scallops

Pat the scallops dry with paper towels to remove any moisture. This is important for getting a nice sear. Lightly season both sides with salt and pepper. Then, dust each scallop with a small amount of flour, shaking off any excess.

Step 2: Sear the Scallops

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once the pan is hot, add the scallops (don’t overcrowd the pan) and sear for about 2-3 minutes on each side, until golden brown and cooked through. You should hear a satisfying sizzle as they hit the pan. Once cooked, remove the scallops from the pan and set them aside on a plate.

Step 3: Make the Brown Butter Sauce

In the same skillet, reduce the heat to medium-low. Add the unsalted butter and cook for about 3-4 minutes, stirring occasionally. The butter will begin to foam, then turn golden brown. Keep an eye on it to prevent burning. Once the butter reaches a deep golden color and smells nutty, add the fresh lemon juice and stir to combine.

Step 4: Finish the Dish

Return the cooked scallops to the pan, gently spooning some of the brown butter sauce over the top. Let the scallops warm through for about 1 minute, allowing the sauce to coat them.

Step 5: Serve and Garnish

Transfer the scallops to a serving platter, drizzle with more of the brown butter sauce, and garnish with chopped fresh parsley. Serve immediately with lemon wedges on the side for an extra citrusy kick.

How to Serve Scallops Meunière

• Over pasta: Serve the scallops and sauce over a bed of al dente pasta, such as angel hair or fettuccine, for a luxurious meal.
• With vegetables: Pair with sautéed spinach, roasted asparagus, or a simple green salad for a lighter side dish.
• With crusty bread: Don’t forget the bread! It’s perfect for dipping into that rich, golden brown butter sauce.
• With potatoes: Crispy roasted potatoes or mashed potatoes make a comforting, hearty side that complements the delicate scallops beautifully.

Additional Tips

• Don’t overcrowd the pan: If you’re making a large batch, cook the scallops in batches so they sear properly. Overcrowding the pan can cause them to steam instead of sear.
• Use unsalted butter: Using unsalted butter lets you control the seasoning and allows the natural flavors of the dish to shine.
• Watch the butter closely: When making brown butter, be sure to keep a close eye on it, as it can go from golden brown to burnt very quickly.
• Serve immediately: Scallops are best served fresh, right after cooking, as they can become rubbery if reheated.

Nutrition Facts

Servings: 4
Calories per serving: 300
Total Fat: 22g
Saturated Fat: 14g
Cholesterol: 45mg
Sodium: 300mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Sugars: 2g
Protein: 25g

Preparation Time

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

FAQ Section

Q1: Can I use frozen scallops?
A1: Yes, you can use frozen scallops, but make sure they are completely thawed and patted dry before cooking.

Q2: Can I make this recipe ahead of time?
A2: Scallops are best when cooked fresh, but you can prepare the brown butter sauce ahead of time and refrigerate it. When ready to serve, reheat the sauce and cook the scallops fresh.

Q3: How do I prevent the scallops from overcooking?
A3: Scallops cook quickly, so be sure not to leave them in the pan for too long. Aim for about 2-3 minutes per side, until golden and just cooked through.

Q4: Can I make this dish with other seafood?
A4: Yes! You can substitute the scallops with shrimp or even lobster tails, just adjust the cooking times as needed.

Q5: Can I use salted butter?
A5: You can, but it may make the sauce a bit too salty. It’s best to use unsalted butter to control the flavor.

Q6: How can I make this dish spicier?
A6: Add a pinch of red pepper flakes or a small chopped chili to the butter sauce for a spicy kick.

Q7: Can I substitute the flour for gluten-free flour?
A7: Yes, you can use a gluten-free flour blend as a substitute for the regular flour to make the dish gluten-free.

Q8: How should I store leftovers?
A8: Store any leftovers in an airtight container in the refrigerator for up to 1-2 days. Reheat gently on the stove, but note that scallops are best when fresh.

Q9: Can I add vegetables to the dish?
A9: Absolutely! Sautéed spinach, asparagus, or even roasted cauliflower would be great additions to the dish.

Q10: Can I serve this dish with a sauce on the side?
A10: You can serve it with extra brown butter sauce or even a simple lemon aioli on the side for dipping.

Conclusion

Scallops Meunière is a dish that is as delicious as it is simple, with a rich, nutty sauce that perfectly complements the sweet, delicate scallops. Whether it’s a special occasion or a weeknight treat, this dish is sure to impress and satisfy. Bon appétit!

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