Description
Juicy sea scallops with a golden panko crust, seared to perfection and finished with lemon brown butter. An elegant yet easy seafood dish ready in 15 minutes.
Ingredients
Scale
- 12 large dry-packed sea scallops (about 1 lb)
- ½ cup panko breadcrumbs
- 1 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- ¼ tsp garlic powder
- Salt and freshly ground black pepper
- 2 tbsp unsalted butter (divided)
- 1 tbsp olive oil
- Lemon Brown Butter Sauce:
- 3 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 tsp capers, drained (optional)
- 1 tbsp fresh chives, chopped
Instructions
- Pat scallops dry and season lightly with salt/pepper.
- Mix panko, parsley, lemon zest, garlic powder, ¼ tsp salt, and ¼ tsp pepper in shallow dish.
- Press scallop tops into panko mixture to coat (leave sides bare).
- Heat 1 tbsp butter and oil in skillet over medium-high until butter foams.
- Add scallops crumb-side down; cook 2-3 minutes until golden brown.
- Flip and cook 1-2 minutes more until just opaque.
- Transfer to plate. Wipe skillet.
- Make sauce: Cook 3 tbsp butter over medium heat until nutty brown (2-3 min). Remove from heat; stir in lemon juice, capers, and chives.
- Drizzle sauce over scallops. Serve immediately.
Notes
- Key Tip: Dry scallops (not treated with phosphates) sear best.
- For extra crunch, toast panko in dry skillet 2 minutes before coating.
- Pair with: Garlic mashed potatoes or arugula salad.
- Don’t overcrowd pan – cook in batches if needed.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Pan-Searing
- Cuisine: Fusion
Nutrition
- Serving Size: 3 scallops + sauce
- Calories: 280
- Sugar: 1g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 20g
- Cholesterol: 65mg
