Lemon Butter Scallops

All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. So easy, so simple, so fancy!

WHY MAKE SCALLOPS AT HOME

• Short 5-ingredient list.
• Quick and easy.
• Fancy, impressive and restaurant-quality.

BAY SCALLOPS VS. SEA SCALLOPS

• Bay scallops are bite-sized, about 1/2-inch in diameter, sweeter and more tender.
• Sea scallops are about 2 inches in diameter, saltier, thicker and chewier.

DRY SCALLOPS VS. WET SCALLOPS

• Dry scallops are not treated with preservatives, therefore their shelf life is much shorter, although much fresher than wet scallops. They have a slightly tan, vanilla color, almost even grey and sometimes pink appearance.
• Wet scallops are treated with water and preservatives, and have a higher water content. They are generally more expensive due to the added weight. Wet scallops will often times look pure snow-white.

TIPS AND TRICKS FOR SUCCESS

• Prep the scallops. Although safe to eat, gently peel away the small side muscle from the scallops as it is tougher and chewier than the rest of the scallops. Rinse and pat dry.
• Use dry scallops. Dry scallops are generally preferred over wet scallops as the latter is treated with preservatives, retaining excess water, and will not caramelize properly with a golden brown, crusty sear.
• Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery scallops.
• Reheat in the oven. Leftover scallops can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 200°F, covered in aluminum foil until warmed through.