Description
Scallops Meunière is a classic French dish featuring perfectly seared scallops in a simple yet flavorful butter sauce with lemon and fresh parsley. The scallops are cooked until golden and crispy on the outside, while remaining tender and juicy on the inside. This elegant dish is easy to prepare and pairs beautifully with a light salad or over a bed of pasta or rice.
Ingredients
Scale
For the Scallops:
- 1 lb sea scallops (about 12–16 scallops)
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (for dredging)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
For the Meunière Sauce:
- 1/4 cup unsalted butter
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon capers (optional, for added flavor)
Instructions
- Prepare the Scallops:
Pat the scallops dry with paper towels to remove excess moisture. Season them lightly with salt and pepper. Dredge each scallop in the flour, shaking off any excess. - Sear the Scallops:
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the butter has melted and the oil is hot, add the scallops to the pan in a single layer. Cook the scallops for 2-3 minutes on each side until they are golden brown and opaque in the center. Be careful not to overcrowd the pan; if necessary, cook the scallops in batches. Remove the scallops from the skillet and set aside. - Make the Meunière Sauce:
In the same skillet, add 1/4 cup of unsalted butter and melt it over medium heat. Once the butter has melted and begins to bubble slightly, add the lemon juice and stir to combine. Cook for 1-2 minutes to let the sauce thicken slightly. Add the chopped parsley and capers (if using), stirring to combine. - Serve:
Return the seared scallops to the skillet and spoon the lemon butter sauce over them. Let the scallops warm through for 1-2 minutes, then plate the scallops. Drizzle the sauce over the top and garnish with additional parsley, if desired. - Enjoy:
Serve the Scallops Meunière with your choice of sides, such as a fresh salad, sautéed vegetables, or a light pasta. Enjoy!
Notes
- Be sure to dry the scallops thoroughly before cooking to get a nice sear.
- For an extra touch of flavor, you can add a splash of white wine to the butter sauce before adding the lemon juice.
- If you prefer a richer sauce, you can add a tablespoon of cream to the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: French
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 1g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg