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