Seared Scallops With Lemon Brown Butter & Simmered

Name: Seared Scallops With Lemon Brown Butter & Simmered Summer Ve
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 shallots, finely chopped; ½ teaspoon salt; ½ teaspoon white pepper; 1 tomatoes, chopped (or 1/2 pint cherry tomatoes, quartered); 2 English seedless cucumbers, unpeeled (or 3 large cucumbers, peeled, seeded); ¼ cup chicken broth; ¼ cup water; ½ cup fresh parsley, finely chopped; 12 sea scallops, large; ¼ cup butter; 12 lemon, juice of

Servings: persons

2 tablespoons olive oil
2 shallots, finely chopped
½ teaspoon salt
½ teaspoon white pepper
1 tomatoes, chopped (or 1/2 pint cherry tomatoes, quartered)
2 English seedless cucumbers, unpeeled (or 3 large cucumbers, peeled, seeded)
¼ cup chicken broth
¼ cup water
½ cup fresh parsley, finely chopped
12 sea scallops, large
¼ cup butter
12 lemon, juice of

1
Heat the olive oil in medium skillet, over medium-high heat; add shallots.
2
Cook, stirring, until softened, about 2 minutes; season with 1/4 teaspoons each of the salt and pepper.
3
Add the tomato; cook, stirring, 2-3 minutes.
4
Add cucumbers; cook, stirring until they begin to soften, 1-2 minutes.
5
Add chicken broth and water; cook until liquid is absorbed, 3-4 minutes.
6
Toss with parsley; lower the heat to low.
7
Keep warm.
8
Meanwhile, season scallops with remaining 1/4 teaspoons each of the salt and pepper.
9
Heat 2 Tbsps.
10
of the butter until foamy and just beginning to brown in a large heavy skillet or Dutch oven over medium-high heat.
11
Place scallops in skillet; cook, without moving, until scallops form a dark crust, about 3 minutes.
12
Turn; cook until scallops are cooked to desired degree of doneness, 1-2 minutes, more for medium-rare.
13
(There will be a translucent horizontal strip in the middle portion only.)
14
Do not overcook.
15
Remove scallops from pan; keep warm.
16
Heat the remaining 2 Tbsps.
17
of the butter in skillet until foamy; stir in lemon juice.
18
Serve scallops next to the cucumbers, drizzled with the lemon brown butter.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 shallots, finely chopped, ½ teaspoon salt, ½ teaspoon white pepper, and more.

Yes, Seared Scallops With Lemon Brown Butter & Simmered Summer Ve falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Scallops With Lemon Brown Butter & Simmered Summer Ve

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions