Buttery Scallops with Lemon and Herbs

Buttery Scallops with Lemon and Herbs
Recipe Date:
April 1, 2024
Serving Size:
4
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 lbs sea scallops, patted dry
  • salt & black pepper
  • 5 tbsps unsalted butter
  • 4 garlic cloves, minced
  • 2 tbsps minced thyme leaves
  • 2 tbsps lemon juice
  • 2 tsps lemon zest
  • pinch of red pepper flakes
  • 1/2 cup soft chopped herbs (basil, chives, mint, or cilantro)
Directions

Tasting Notes:  We love scallops paired with Rosé as the brineyness of the scallops is a perfect contrast to the strawberry-peach aromas of the Rosé.

Serena's Tips:  We like using parsley or chives as the herbs.

Recipe:

  • Website link
  • Website address: https://cooking.nytimes.com/recipes/1022471-buttery-scallops-with-lemon-and-herbs
  • PDF

Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Christopher Simpson for the New York Times.