Lemon Butter Scallops

This is an easy dish to cook but sure is impressive. As ya’ll know I love to eat and cook healthy but I’m not a chef. I’m messy in the kitchen, I’m slowly getting better at speedy chopping with my knife, I didn’t know if it was called a double “broiler or boiler,” I’d never heard of a mandolin, and I used to need an exact recipe from my Nana (a little bit of this and a little bit of that doesn’t cut it). My kitchen staples growing up were white flour, white sugar, and vegetable oil. Ya’ll can relate right? Yet, I somehow became passionate about nutrition and the healing powers of foods so I research, experiment, and learn how to transform my favorite foods into something good for my body!

So a few years ago for Valentine’s Day I invited professional chef, Cash White out to the ranch to help me cook a delicious dinner for Ty and me for my cooking show! I welcomed him with open arms and went to sleep that night feeling so thankful I was able to learn so many new recipes and tricks in the kitchen. Oh I forgot to mention, I had also never cooked a scallop….until now… Woot Woot! Ty said they were the best he’d ever tasted.

Cash, Ty said you’re invited back to the ranch anytime… He likes the cook I am becoming! This is how nature intended for us to eat! 

Lemon Butter Scallops

Recipe by Paige MurrayCourse: Main, AppetizerCuisine: American, SeafoodDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

• 6 u-10 scallops

• 3 tablespoons unsalted butter

• 1 tablespoon extra virgin olive oil

• ¼ cup dry white wine

• ½ tablespoon kosher salt

• ½ tablespoon fresh cracked black pepper

• 1/8 cup fresh minced garlic

• ¼ cup fresh squeezed lemon juice

• 4 fresh thyme sprigs, chopped

Directions

• Melt 2 T butter in sautee pan until bubbling, add a splash of olive oil
• Add garlic and cook until fragrant, about one minute. Don’t let it burn.
• Dry scallops and season with salt and pepper
• Place scallops in pan and cook until good sear is reached (about 2 minutes)
• Flip scallops and add white wine and thyme
• Cook until wine is reduced by ½
• Remove from heat and add lemon juice and 1 tablespoon of butter to thicken.