Lemon Butter Scallops

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Scallops

  Mollusks, (bay and sea), cooked, steamed

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemon juice

  Raw

  1 lemon yields or 47g

Directions

1. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat.
3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
5. Serve scallops immediately with lemon butter sauce. Enjoy!

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