Description
Our epic Lemon Butter Scallops recipe is cooked in ghee and fresh lemon juice, perfect for a fancy weeknight dinner!
Ingredients
Scale
- 3–4 tablespoons ghee (sub regular butter)
- kosher salt
- 8–10 large sea scallops
- the zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh chives, cut into 1/2 inch pieces
- ground black pepper
Instructions
- Prep: Bring a large cast iron skillet to a high heat on the stovetop. Add just enough ghee to coat the bottom of the pan. Pat Scallops dry with a paper towel and sprinkle one side with salt.
- Sear: Put salt side down in the hot pan to sear. Sprinkle salt on the other side of scallops. Let sear for 1 minute and then reduce heat to medium-high and add enough ghee to ensure the bottom doesn’t dry out (at least 1 tablespoon).
- Lemon + Herbs: Sprinkle with 1/2 of the lemon zest, 1 tablespoon of lemon juice, and 1 tablespoon chives. Cook for 3 minutes on medium and then flip, pushing some ghee under each scallop as you flip to ensure they don’t stick to the pan.
- Finish: Cook for 2-3 minute on this side or until fully cooked (they are fully cooked when the tops start to crack). After flipping, add the other tablespoon of lemon juice. Add additional ghee, as needed, to ensure the bottom of the pan stays nicely coated.
- Serve: Once fully cooked, plate and sprinkle with the other half of lemon zest, the rest of the chives and sprinkle with salt and pepper.
Notes
- Optional: If you want a little bit of a sauce to pour over when serving, leave any residue in the pan and add an additional tablespoon or two of ghee, another tablespoon or two of lemon juice and a swirl of olive oil to the skillet; mix together. Pour over scallops.
Nutrition
- Serving Size: 6oz
- Calories: 246
- Sugar: 0.8 g
- Sodium: 783.5 mg
- Fat: 18 g
- Carbohydrates: 6.7 g
- Fiber: 0.8 g
- Protein: 15 g
- Cholesterol: 74.6 mg