Description
A classic French-inspired Scallops Meunière recipe featuring tender sea scallops dredged in flour and pan-fried in butter and olive oil, then finished with a vibrant lemon, butter, parsley, and caper sauce. This quick and elegant dish is perfect for a sophisticated yet easy weeknight dinner, delivering rich flavors with a bright citrus finish.
Ingredients
Scale
Seafood
- 1 lb sea scallops (about 12-16 scallops)
Seasonings & Flour
- Salt and pepper, to taste
- 1/4 cup all-purpose flour (for dredging)
Cooking Fats
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup unsalted butter (for sauce)
Sauce Ingredients
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon capers (optional, for added flavor)
Instructions
- Prepare the Scallops: Rinse the sea scallops under cold water and pat them dry thoroughly with paper towels. Season both sides generously with salt and pepper. This step ensures the scallops are clean and well-flavored before cooking.
- Dredge in Flour: Place the all-purpose flour on a shallow plate. Lightly coat each scallop with flour, shaking off any excess. This creates a light crust when pan-fried, giving the scallops a delicate texture.
- Heat the Pan: In a large skillet over medium-high heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Heating the fats together helps prevent the butter from burning and adds complexity to the flavor.
- Cook the Scallops: Add the scallops to the hot skillet, leaving space between them to avoid overcrowding. Cook for about 2-3 minutes on each side, until they develop a golden-brown crust and are just opaque in the center. Avoid overcooking to maintain tenderness.
- Make the Meunière Sauce: Remove the scallops and keep warm on a plate. In the same skillet, reduce the heat to medium-low and add 1/4 cup unsalted butter. Let it melt and begin to foam lightly. Add fresh lemon juice, chopped parsley, and capers if using. Stir gently to combine and cook for a minute to meld the flavors.
- Serve: Pour the lemon butter sauce over the cooked scallops and garnish with additional parsley if desired. Serve immediately for best taste and texture.
Notes
- Ensure scallops are patted completely dry before dredging to achieve a perfect sear.
- Use fresh lemon juice for the brightest and most authentic flavor in the Meunière sauce.
- Capers are optional but add a lovely briny contrast to the rich butter sauce.
- Do not overcrowd the pan; cook in batches if necessary to maintain even browning.
- This dish pairs beautifully with crusty bread or a light salad.
