Imagine a dish that combines the bright, zesty flavors of lemon and the rich taste of butter, all enveloping tender scallops. This Lemon Butter Scallops with Roasted Zucchini recipe is not only a feast for the senses but also gluten free, making it an ideal choice for those with dietary restrictions. It’s a quick and elegant meal that can be prepared in less than 30 minutes, perfect for weeknight dinners or special occasions.
The delightful pairing of succulent scallops and crisp roasted zucchini creates a beautiful contrast of textures and flavors. As the scallops caramelize in the pan, the lemon butter sauce seeps into each bite, offering a burst of flavor that dances on your palate. This dish is sure to impress anyone lucky enough to share your table.
Easy and Delicious Lemon Butter Scallops with Roasted Zucchini
This Lemon Butter Scallops with Roasted Zucchini recipe features perfectly seared scallops that are golden on the outside and tender on the inside. The roasted zucchini adds a slight sweetness and a satisfying crunch, complementing the scallops beautifully. The dish is light, fresh, and full of flavor.
Ingredients
- 1 pound sea scallops, cleaned and patted dry
- 2 medium zucchinis, sliced into rounds
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare Zucchini: Toss the sliced zucchini in olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for about 15-20 minutes, until they are tender and slightly caramelized.
- Sear Scallops: In a large skillet over medium-high heat, melt the butter. Once melted and bubbling, add the scallops in a single layer. Sear for about 2-3 minutes on each side until they are golden brown and opaque. Avoid overcrowding the pan; you may need to do this in batches.
- Add Flavor: Add minced garlic to the skillet with the scallops and cook for an additional minute until fragrant. Squeeze lemon juice over the scallops and stir gently to coat.
- Serve: Plate the roasted zucchini and top with the lemon butter scallops. Garnish with fresh parsley and serve immediately.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4
- Calories: 320kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 10g
