Scallops Meunière Recipe

If you are on the lookout for a classic, elegant seafood dish that dazzles with simplicity and bright flavors, the Scallops Meunière Recipe is a must-try. This dish is all about tender, golden-brown sea scallops kissed by a luscious butter and lemon sauce, finished with a sprinkle of fresh parsley and optional capers for that extra zing. It’s a timeless French-inspired meal that captures the best of the sea and elevates scallops into a showstopping dinner everyone will remember.

Ingredients You’ll Need

Gathering the right ingredients is the first step to nailing this Scallops Meunière Recipe. These simple staples work harmoniously to create a delicate balance of flavors and textures that make this dish so irresistible.

• 1 lb sea scallops: The star of the dish, fresh scallops ensure a tender, juicy bite every time.
• Salt and pepper, to taste: Essential for seasoning and enhancing the natural sweetness of scallops.
• 1/4 cup all-purpose flour: Perfect for dredging scallops to get that beautiful, crispy exterior.
• 2 tablespoons unsalted butter: Used for the initial sear, adding richness and flavor without overpowering.
• 1 tablespoon olive oil: Helps achieve the ideal sear while keeping the butter from burning.
• 1/4 cup unsalted butter (additional): Melts into a silky, golden sauce that ties the dish together.
• 2 tablespoons lemon juice: Bright, fresh acidity that cuts through the butter and enhances the scallops’ sweetness.
• 1 tablespoon fresh parsley, chopped: Adds a pop of color and an herbal freshness to balance the richness.
• 1 teaspoon capers (optional): A tangy, briny touch that brings another dimension of flavor.

How to Make Scallops Meunière Recipe

Step 1: Prepare the Scallops

Start by patting your sea scallops dry with paper towels—moisture is the enemy of a good sear. Season them generously with salt and pepper, then dredge each scallop in the all-purpose flour, shaking off any excess. This thin flour coating is what gives the scallops their signature golden crust.

Step 2: Sear the Scallops

Heat the olive oil and 2 tablespoons of butter together in a large skillet over medium-high heat. Once the butter melts and begins to foam, place your scallops in the pan without crowding them. Cook for about 2 minutes per side until they develop a beautiful golden crust and are just opaque in the center. Remove the scallops from the skillet and set aside on a warm plate.

Step 3: Make the Meunière Sauce

In the same skillet, lower the heat to medium and add the remaining 1/4 cup butter. Let it melt slowly until it begins to brown slightly—this is brown butter, or “beurre noisette,” and it imparts a deep, nutty flavor. Stir in the freshly squeezed lemon juice, chopped parsley, and optional capers, swirling everything together for a quick sauce that’s vibrant and luscious.

Step 4: Combine and Serve

Return the scallops to the pan, spooning some of the sauce over them to warm through gently. This final step lets the scallops soak up the buttery lemon sauce’s aroma, sealing all the flavors together beautifully.

How to Serve Scallops Meunière Recipe

Garnishes

To complement the buttery richness, a sprinkle of finely chopped fresh parsley provides a pop of color and freshness. If you love a bit of extra zing, a few lemon wedges on the side brighten the plate and invite diners to add more citrus as they prefer.

Side Dishes

This Scallops Meunière Recipe pairs wonderfully with simple, lightly dressed greens or a crisp arugula salad to balance the richness. For a more substantial meal, buttered new potatoes or creamy mashed potatoes are classic companions that soak up every drop of that divine lemon butter sauce.

Creative Ways to Present

For a restaurant-worthy presentation, place the scallops atop a bed of sautéed spinach or alongside a ribbon of zucchini noodles lightly tossed in olive oil. A drizzle of the meunière sauce over everything enhances the visual appeal and ensures every bite bursts with flavor and zest.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Because scallops are delicate, it’s best to keep them chilled and separate from any sauce to maintain their texture.

Freezing

Freezing cooked scallops Meunière is not recommended, as it can affect their texture and flavor. Fresh scallops are best enjoyed soon after cooking to fully appreciate the buttery sauce and tender texture that make this recipe special.

Reheating

When reheating leftovers, do so gently in a warm skillet over low heat, spooning a little fresh butter and lemon juice to revive the sauce. Avoid microwaving to prevent rubbery scallops and preserve the delicate flavors of the dish.

FAQs

What type of scallops should I use for Scallops Meunière Recipe?

Sea scallops, which are larger and sweeter than bay scallops, work best for this recipe because their size allows for a perfect golden crust and a tender inside after searing.

Can I use something other than flour to dredge the scallops?

While all-purpose flour is traditional and gives a great crust, you can use cornstarch or a gluten-free flour blend if you need a gluten-free option, but the texture might differ slightly.

What if I don’t have capers? Will the dish still taste good?

Absolutely! Capers add a briny pop that some love, but the dish is delicious on its own with just butter, lemon, and parsley.

How do I know when scallops are cooked perfectly?

Perfectly cooked scallops should be golden on the outside and opaque but still tender inside—usually about 2 minutes per side depending on size is ideal.

Can I make the sauce without brown butter?

Yes, though brown butter adds a deeper, nutty complexity that’s key to the authentic Meunière flavor—if you skip browning, simply melt the butter gently and add lemon juice and parsley.

Final Thoughts

I hope you feel inspired to try the Scallops Meunière Recipe soon—it’s one of those dishes that feels luxurious but is surprisingly simple to make. Whether for a special occasion or a weeknight treat, these scallops bring elegance and incredible flavor to your table in just minutes. Trust me, once you taste them, they’ll become a beloved favorite in your recipe collection!

Scallops Meunière Recipe

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4 from 28 reviews

• Author: admin
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This classic French Scallops Meunière recipe features tender sea scallops lightly dredged in flour and pan-fried in butter and olive oil until golden brown, then finished with a luscious lemon-butter sauce, fresh parsley, and optional capers for a burst of flavor. Perfect for an elegant yet quick seafood dish.

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Ingredients

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Seafood

• 1 lb sea scallops (about 12–16 scallops)

Seasoning and Coating

• Salt and pepper, to taste
• 1/4 cup all-purpose flour (for dredging)

Cooking Fats

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup unsalted butter

Sauce & Garnish

• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon capers (optional, for added flavor)

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Instructions

1. Prep the scallops: Pat the sea scallops dry with paper towels to remove excess moisture, then season both sides lightly with salt and pepper. This ensures a good sear during cooking.
2. Dredge in flour: Place the all-purpose flour in a shallow dish, then lightly coat each scallop with flour, shaking off any excess. The flour helps create a golden crust while cooking.
3. Heat the fats: In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. The mixture of butter and oil prevents burning and adds rich flavor.
4. Sear the scallops: Add the scallops to the hot skillet, making sure they are not crowded. Cook scallops about 2-3 minutes per side until a golden crust forms and they are opaque in the center. Remove scallops and keep warm.
5. Prepare the Meunière sauce: Lower the heat to medium. In the same skillet, melt 1/4 cup of unsalted butter until it starts to brown slightly and smell nutty. Be careful not to burn it.
6. Add lemon and optional capers: Stir in the 2 tablespoons of freshly squeezed lemon juice and the 1 teaspoon of capers, if using. This brightens the sauce and adds complexity.
7. Finish and serve: Return the scallops to the skillet briefly to coat them in the sauce, then sprinkle with fresh chopped parsley. Serve immediately for the best flavor and texture.

Notes

• Make sure to dry scallops thoroughly before cooking to get a crisp sear.
• Do not overcrowd the pan; cook scallops in batches if necessary to avoid steaming.
• Feel free to omit capers if you prefer a milder sauce.
• Use fresh lemon juice for the brightest flavor.
• Serve with crusty bread or over a bed of sautéed greens for a complete meal.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Seafood
• Method: Frying
• Cuisine: French