Appetizers / Sauces & Marinades / Scallops / Seafood

Seared scallops with lemon-chive butter

These were glorious.

I probably didn’t need to be looking at food before lunch, cause now I could go for just about anything right about now. On the plus side, this is healthy and good for you if you don’t overdo it on the butter. And in my case, I almost exclusively use Olivio and have been for about 5 years now. Why? Because the container of Olivio says it’s better for you than real butter. And if you can’t trust advertising, what can you trust?¬†

Two of my best friends joined me in the kitchen this weekend: frequent guest chef Shannon and her man friend Dave, who seared the scallops pictured above. Kudos to you, Dave. You’ve made you first food porn on the blog!

Searing scallops is easy, so there isn’t much of a breakdown here. All you need are scallops, salt, pepper and either butter or olive oil. I think Dave used butter, but I was already two picklebacks deep at that point, so I don’t know.

Drain and season the scallops. Coat the pan with olive oil or butter over medium-high. When the pan starts to lightly smoke, drop in the scallops. Turn once, usually about a minute or one & a half minutes per side until they have a really nice color on them.

For the sauce, melt 1/3 cup butter and 1 tablespoon of minced garlic. Once melted, mix in 1 tablespoon lemon juice, 1 teaspoon of lemon peel, 1/2 teaspoon salt and 2 tablespoons chopped chives.

Drizzle the sauce over some scallops.

Serve.

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