#scallopperfection

Lemon Butter Scallops are a quick and elegant seafood dish that bursts with flavor. The succulent scallops are seared to perfection and then tossed in a tangy lemon butter sauce, creating a dish that is both light and indulgent.

Ingredients: 12 large scallops. 2 tablespoons unsalted butter. 2 cloves garlic, minced. 1 lemon, juiced and zested. Salt and pepper, to taste. Fresh parsley, chopped, for garnish.

Instructions: Pat the scallops dry with paper towels and season with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the scallops to the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside. In the same skillet, melt the remaining tablespoon of butter. Add minced garlic and cook until fragrant, about 1 minute. Add lemon juice and zest to the skillet, stirring to combine. Return the scallops to the skillet, tossing them in the lemon butter sauce for 1-2 minutes. Serve immediately, garnished with fresh parsley. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in the rich and creamy goodness of this delightful dish. Creamy orzo pasta pairs perfectly with tender bay scallops, fresh asparagus, and a generous sprinkle of Parmesan cheese. It's a restaurant-quality meal you can easily make at home.

Ingredients: 1 cup orzo pasta. 12-15 bay scallops, patted dry. 1 bunch asparagus, trimmed and cut into 1-inch pieces. 2 cloves garlic, minced. 2 tablespoons butter. 2 tablespoons olive oil. 1 cup chicken broth. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the orzo pasta. Remove the water and set it aside. Add salt and pepper to the bay scallops. Warm the butter and olive oil in a big pan over medium-high heat. After you add the scallops, cook them for two to three minutes on each side, until they are opaque and seared. Take it out of the pan and set it aside. Put the asparagus and minced garlic in the same pan. For three to four minutes, or until the asparagus is soft but still crisp, saut. Add the heavy cream and chicken broth. Bring to a slow boil, then cook for two to three minutes. Add the grated Parmesan cheese and cooked orzo pasta and mix them in. Stir the sauce around for another two to three minutes to make it thicker. Bring the seared bay scallops back to the pan and mix them in slowly. Add two more minutes of cooking to fully heat the scallops. Add pepper and salt to taste. Add bay scallops, asparagus, Parmesan, and creamy orzo to a hot dish. Top with fresh parsley. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes