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Seared Scallops with Brown Butter and Lemon Pan Sauce

Seared Scallops with Brown Butter and Lemon Pan Sauce

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This elegant dish of seared scallops with brown butter and lemon pan sauce is a masterclass in balancing rich, savoury flavours with bright acidity. By searing the scallops until deeply caramelised and pairing them with a nutty beurre noisette, you create a restaurant-quality meal that feels truly indulgent. The addition of fresh lemon segments and salty capers cuts through the butter, providing a sophisticated finish that enhances the natural sweetness of the seafood.

A perfect choice for a light lunch or an impressive starter, this recipe fits beautifully into a diabetes-friendly diet. It focuses on high-quality protein and heart-healthy fats, ensuring a satisfying meal that remains low in carbohydrates. Serve these scallops immediately while the pan sauce is warm and emulsified for the best possible flavour and texture.

Ingredients for Seared Scallops with Brown Butter and Lemon Pan Sauce

3 lemons
Small handful of chives
12 large dry sea scallops
ملح كوشير، فلفل مطحون طازج
Extra-virgin olive oil or vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons drained capers

How to make Seared Scallops with Brown Butter and Lemon Pan Sauce

Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 60ml juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.

Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2–45ml ); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a plate.

Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.