Scallops Lemon Butter
This is just a topping I use for my scallops. I usually just sauté the scallops then when plated top them off with this sauce.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- pepper
- 8 tablespoons butter
- sea salt
- 3 tablespoons fresh lemon juice about 1 lemon
- 1 tablespoon fresh chives thinly sliced
- Carbohydrate 6.20600062756895 g
- Cholesterol 244.025000104648 mg
- Fat 92.0860287894791 g
- Fiber 0.384281254208086 g
- Protein 1.33799687552556 g
- Saturated Fat 58.3083462750026 g
- Serving Size 1 1 Serving (187g)
- Sodium 1230.15030028065 mg
- Sugar 5.82171937336086 g
- Trans Fat 6.45137375276369 g
- Calories 832 calories
Place the butter in a small saucepan over medium heat and cook gently, swirl occasionally, until the butter is golden brown. Add the lemon juice and whisk to combine. Add sea salt and pepper to taste. You can strain through a mesh strainer but I no longer do and actually prefer it that way. After plating the scallops I drizzle the sauce over the scallops and garnish with the chives. You want to eat these hot.
