Sea Scallops with Sauce Meuniere
Elevate your dinner table with the sophisticated flavors of Sea Scallops with Sauce Meunière, a classic French-inspired dish that is both elegant and easy to prepare. This recipe combines tender, golden-seared sea scallops with a luscious brown butter sauce flavored with zesty lemon juice, fresh parsley, and the optional briny pop of capers. With just 20 minutes from prep to plate, this recipe is perfect for busy weeknights or special occasions alike. The crispy sear on the scallops is achieved by lightly dredging them in seasoned flour before cooking, while the nutty, golden-brown butter gives the dish its signature richness. Serve these scallops with crusty bread to absorb the decadent sauce or alongside creamy mashed potatoes and steamed vegetables for a restaurant-quality meal at home. Perfect for seafood lovers seeking a quick yet luxurious dining experience, this recipe is sure to impress with its vibrant flavors and gourmet presentation.
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Recipe Information
Ingredients
- 1 pound sea scallops
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon capers (optional)
Instructions
Pat the sea scallops dry with paper towels to remove excess moisture. This step is crucial for achieving a good sear.
In a small bowl, mix the flour, salt, and black pepper. Lightly dredge each scallop in this mixture, ensuring all sides are coated, and then shake off any excess flour.
Heat 2 tablespoons of unsalted butter and the olive oil in a large skillet over medium-high heat until the butter is melted and begins to foam.
Place the scallops in the skillet in a single layer, ensuring they are not crowded. Sear them for 2-3 minutes on one side, without moving, until a golden crust forms.
Flip the scallops carefully using tongs and sear the other side for an additional 2 minutes, or until they are just cooked through. Remove the scallops from the skillet and set them aside on a warm plate.
Reduce the heat to medium and add the remaining 4 tablespoons of butter to the skillet. Allow it to melt and cook until it becomes golden brown and nutty in aroma, about 2-3 minutes. This is your brown butter base for the sauce meuniere.
Whisk in the lemon juice, chopped parsley, and capers if using. Simmer the sauce for 1 minute to combine the flavors.
Return the scallops to the skillet, spooning the sauce over them to coat. Cook for 1 minute, just to reheat the scallops and meld the flavors.
Serve the scallops immediately, spooning extra sauce over the top. Pair with a side of crusty bread, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5631 mg | 245% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.0 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
