I know, this looks so complicated… but I swear it isn’t! And it tastes like it should have 1000 calories… but I swear it doesn’t! And it looks like it will take forever and a half to make… but I swear it won’t!
Seriously though – it took less than 15 minutes to make – perfect for the girl on the run.
I made this dish recently for a dinner with my friend and her husband. It was surprisingly filling – my friend and I each had three scallops while her husband had four. I was shocked at how full I was after just those three little morsels.
One thing that didn’t shock me though? How delicious they tasted. I mean really: you’re combining lemon, butter, garlic, and rosemary… how could anything possibly go wrong?
Ingredients
- 1 tablespoon of butter
- 1 pound of scallops (I used large scallops but I’m sure it would still be great with small scallops)
For the Lemon Butter Sauce
- 2 tablespoons of butter
- 3 cloves of garlic, minced
- 1 lemon, juiced
- pinch salt, plus more to taste
- pinch freshly ground black pepper, plus more to taste
- dash of thyme
- 1 1/2 tablespoons of fresh rosemary
Directions
Melt 1 tablespoon of butter in a skillet over medium heat. In a single layer, add the scallops to the skillet to cook. Once the scallops start to turn a golden brown on the side facing the skillet, use a spatula to flip the scallop to cook the other side. It should only take about 1-2 minutes per side. Set the cooked scallops aside on a plate.
For the Lemon Butter Sauce
Melt the butter in the skillet over medium heat. Add the garlic and cook for about a minute or two before stirring in the lemon juice, salt, pepper, and thyme.
Pour the lemon butter sauce over the plated cooked scallops. Sprinkle the rosemary on top and serve hot!