Lemon Butter Sea Scallops

Seafood Sizzles at Aussie’s


Lemon Butter Sea Scallops

Yield: 6

Serving Size: 1

Calories per serving: 205

Fat per serving: 6g


  • 16 fresh medium to large Roe Off Sea Scallops
  • 3-4 Tablespoons Avocado Oil
  • 4 Tablespoons unsalted butter - cubed
  • Juice of half a lemon
  • Parsley - Chopped
  • Salt and Pepper to Taste


  1. Place the scallops on paper towels and cover to dry out. Salt Scallops.
  2. Heat oil in pan over high heat
  3. Place scallops flat side down in pan and cook 1 1/2 mins- 2 mins to sear. Flip scallops and cook a further 30 to 60 seconds.
  4. Remove pan from heat and add cubed butter. Once butter has melted, tilt the pan slightly and use a large spoon to spoon the butter over the scallops. Repeat
  5. Squeeze the lemon juice over scallops
  6. Serve tossed with fresh parsley, lemon zest and flaked sea salt. Spoon butter mixture over the tops.


Best to use a cast iron pan for this recipe, but cooking times may be slightly longer with normal fry pan

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