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Lemon Butter and Basil Scallops

Prep Time2 mins
Cook Time5 mins
Course: Appetizer, dinner
Cuisine: American
Keyword: Basil, Lemon, Lemon Butter, Scallops


  • ½ lb Scallops The larger the better
  • 4 tbsp Unsalted butter
  • 2 tbsp Lemon juice
  • 1 tbs Fresh basil
  • ½ tbsp Kother salt
  • ½ tbsp Freshly ground black pepper
  • ¼ cup Dry white wine


  • Prep the scallops by laying them out on a paper towel to draw out excess moisture
  • Cover with another paper towel and pat dry
  • Season top with half of the salt and pepper
  • Melt butter in a pan over medium/high heat until it is bubbly.
  • As butter begins to brown add scallops to pan and cook for about 30 seconds to 1 minute
  • Turn the scallops over after allowing them to brown slightly while being translucent internally
  • Add half of the lemon juice and give them a toss before removing them to a plate
  • Add wine, remaining butter and lemon juice and allow to reduce about half way
  • Garnish with basil