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Fried Scallops with Lemon Butter Sauce

This elegant yet simple fried scallops dish is perfect for a special dinner or a busy weeknight, featuring a crisp golden crust and a rich lemon butter sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs large sea scallops, side muscle removed Look for large, firm scallops that smell fresh.
  • 1/2 cup all-purpose flour Use rice flour for gluten-free option.
  • 1 tsp kosher salt, divided Use half for seasoning the scallops.
  • 1/2 tsp black pepper
  • 1/4 cup neutral vegetable oil Avocado oil can be used as an alternative.
  • 4 tbsp unsalted butter Can be substituted with ghee.
  • 3 cloves garlic, minced Adjust amount for milder flavor.
  • 1 large lemon, juice (about 3 tbsp) Lime juice can be used as a substitute.
  • 2 tbsp fresh parsley, chopped Fresh dill or chives can be used instead.
  • lemon wedges, for serving

Method
 

Preparation
  1. Dry the scallops well by patting them completely dry with paper towels on all sides.
  2. Mix the flour, half of the salt, and the black pepper in a shallow dish and dredge each scallop lightly in the seasoned flour.
Cooking
  1. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
  2. Add the scallops in a single layer, cooking undisturbed for about 2 minutes per side until deep golden and the centers are just opaque.
  3. Remove scallops to a plate and reduce the heat to medium.
  4. Add the butter and minced garlic to the same skillet, cooking for about 1 minute until fragrant.
  5. Stir in the lemon juice and the remaining salt, scraping up the browned bits from the pan.
  6. Return the scallops to the skillet, spooning the lemon butter sauce over them and warming through for about 1 minute.
  7. Sprinkle with chopped parsley and serve right away with lemon wedges.

Notes

Enjoy immediately for the best flavor. Store leftovers in an airtight container for up to 1 day.