Seared Scallops with Lemon Butter

Low carb and luscious seared scallops in a bright and tangy lemon butter sauce!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the scallops on a layer of paper towels, and pat them dry with another layer of paper towels. Season lightly with kosher or sea salt.

Step 2

Preheat a skillet over medium high heat until hot, then add a light coating of olive oil to the pan. When the oil is shimmering arrange the scallops in the pan, and let cook, without disturbing, for 3-4 minutes until nice and golden brown on the bottom.

Step 3

Gently flip each scallop over and cook another minute or two. Remove to a plate. From the side they should look opaque with a translucent line in the middle. You don't want to over cook scallops or they can become rubbery.

Step 4

Wipe out the pan and add the lemon juice, butter, and capers. Bring to a boil and simmer for several minutes to reduce a bit. Season with salt and pepper to taste and add the scallops back into the pan. Baste a few times with the butter until the scallops are re-heated through.

Step 5

Serve the scallops topped with the lemon butter sauce.