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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
