Pucker Up: It’s Lemon Season!
Winter in Florida is lemon picking time—a seasonal signpost in the land of sunshine. As with other citrus trees, the branches of local lemon trees are hanging heavy with fruit, ready for harvesting. M...
Ingredients
SERVINGS: 2–4 Serving(s)
For scallops
- 1 pound sea scallops
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon granulated sugar
- Salt and freshly ground pepper, to taste
- 2 tablespoons chopped fresh parsley
For lemon-butter sauce
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 2 large cloves garlic, minced
- 1 large lemon, grated and juiced (reserve juice)
- Salt and freshly ground pepper, to taste
- 1 cup dry white wine
Preparation
Rinse and pat dry the scallops. Season with salt and pepper, then sprinkle the sugar on 1 side of the scallops, letting them sit until the sugar is slightly dissolved.
In a large skillet, melt 1 tablespoon butter into 1 tablespoon of olive oil over medium-high heat. Place scallops, sugar side down, into the skillet and cook for 2–3 minutes, or until browned. Flip and cook other side for 1–2 minutes more. Transfer to a plate and cover.
To make the sauce, melt 2 tablespoons butter into 1 tablespoon of olive oil over medium-high heat in the same skillet used for the scallops. Add garlic and lemon zest and cook for 2 minutes, stirring frequently. Season with salt and pepper. Add wine and let it reduce for 1–2 minutes. Drain the juices from reserved scallops into the pan, and let it reduce for 3 minutes. Add the lemon juice and cook for 1 minute more.
Serve the sea scallops in the lemon-butter sauce, sprinkled with the fresh parsley, with rice or pasta.
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