Pan-Seared Lemon Butter Scallops
While the world is focused on heavy pumpkin lattes, pies and sweet-potato soup – consider a light, fresh seafood dish like Lemon Butter Scallops. This fall dish also pairs well with a crisp sauvignon blanc. Not only will your family ask for this recipe weekly, scallops are rich in vitamin B12, calcium, magnesium, potassium, zinc and copper so it’s a delicious and healthy addition to the rotation.
A single 3-ounce serving provides 20 grams of protein and is only 95 calories.
The best time to buy scallops is in the late summer when prices are low. If you haven’t purchased scallops before – it’s important to know that they are sold by count per pound, with a premium being paid for larger size meats.
Did you know that the variation in color is for a reason? Sea scallop raw meat coloration varies due to different types of algae they consume from a creamy white to a soft orangish color.
CHEF TIPS: Check over the scallops as you’re handling them and remove the side-muscle if you find any still attached. The side-muscle is a little rectangular tag of tissue on the side of the scallop.
One option is to serve over a bed of pasta – we recommend Angel Hair Pasta. Or add your own special touches like a gluten-free pasta!
If you’re in the mood to prepare Scallops, please check out this story on the best ways to cook them. And if you’d like other ideas for the weekly rotation since this is the new go-to dish, consider these:
Recipe adapted by Kitchen Swagger.