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lemon pepper butter scallops

Lemon Pepper Butter Scallops

Perfectly seared jumbo sea scallops with Fire & Smoke lemon pepper seasoning and rich garlic butter sauce. Restaurant-quality results in just 15 minutes.
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Ingredients Method Notes

Ingredients
  

For the Scallops:
  • 2 lbs jumbo sea scallops U-10 size preferred
  • Fire & Smoke lemon pepper seasoning
  • 2 tablespoons neutral oil avocado or grapeseed
For the Lemon Pepper Butter Sauce:
  • 1 stick ½ cup unsalted butter
  • 1 teaspoon lemon pepper seasoning
  • 2 teaspoons fresh parsley chopped
  • 1 teaspoon fresh lemon zest
  • 3 garlic cloves minced
  • 2 tablespoons fresh lemon juice

Method
 

  1. Pat scallops dry and bring to room temperature. Remove side muscles and season with Fire & Smoke lemon pepper seasoning.
  2. Heat heavy pan over medium-high heat until almost smoking. Add oil and swirl to coat.
  3. Sear scallops 2-3 minutes per side without moving until golden-brown crust forms.
  4. Remove scallops and reduce heat to medium. Add butter to pan and melt.
  5. Add minced garlic and cook 30 seconds. Stir in lemon pepper seasoning and lemon zest.
  6. Remove from heat and stir in lemon juice and parsley for glossy sauce.
  7. Return scallops briefly to coat with sauce or serve with sauce spooned over top.

Notes

- Use "dry" scallops without phosphate treatment for best searing
- Pat scallops completely dry before seasoning
- Don't overcrowd pan - cook in batches if necessary
- Internal temperature should reach 120-125°F for perfect doneness

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