Lemon Butter Scallops
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Lemon butter scallops

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Ready in just 15 minutes and perfect for four, this Lemon Butter Scallops with Garlic Crostini recipe is pure seafood bliss. Jumbo scallops are seared until golden, then bathed in a zesty, garlicky butter sauce with a hint of chili and fresh parsley. Serve them on crisp, garlic-rubbed crostini for a restaurant-worthy appetizer or light dinner that’s bursting with flavor.
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Ingredients: • 3 tablespoon lemon juice • 7 Tablespoon salted butter • 1 TB parsley (chopped) • salt (to taste) • pepper • Sugar (to taste, optional if sauce is too acidic) • 1 lb scallop • salt (to taste) • 2 Table spoon butter (for basting) • Grape seed oil (as needed) • Fried shallot (optional garnish) Instructions: • 1. Add lemon juice to a pan on low heat and reduce by half. • 2. Slowly whisk in the butter. Adding a little at a time so it can emulsify • 3. Once all 7 tablespoons of butter has been whisked in. Season with salt to taste, black pepper and chopped parsley. If sauce is too acidic. Balance it out with a little sugar • 4. Heat a nonstick pan on high heat. When the pan is ripping hot. Add the grape oil. • 5. Season the scallops with kosher salt • 6. When
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