Of course! “The Lemon Butter Pan” isn’t a specific dish, but rather a foundational technique that results in an incredibly fast, bright, and luxurious pan sauce. It’s most famously used for seafood like scallops, white fish, and shrimp, but it’s also fantastic with chicken or poured over vegetables.
Here is a master recipe and technique for creating a perfect Lemon Butter Pan Sauce, along with its most classic application: Pan-Seared Scallops with Lemon Butter Sauce.
The Master Technique: Lemon Butter Pan Sauce
This is the formula for a restaurant-quality sauce in minutes.
Yields: Sauce for 2-3 servings
Prep Time: 2 minutes
Cook Time: 5 minutes
Core Ingredients & Their Roles:
· The Fond: This is the secret ingredient! The browned bits (fond) left in the pan after searing your protein. It’s packed with flavor.
· The Aromatic: 1-2 cloves garlic, minced (or 1 small shallot, minced).
· The Acid: ¼ cup fresh lemon juice (about 1 large lemon) + 1 tsp of lemon zest. White wine is a classic addition here.
· The Liquid: 2-3 tablespoons of a flavorful liquid like chicken broth, vegetable broth, or dry white wine (e.g., Sauvignon Blanc, Pinot Grigio).
· The Fat: 3-4 tablespoons cold unsalted butter, cut into cubes.
· The Herb: 2 tablespoons fresh parsley, tarragon, or chives, chopped.
The Step-by-Step Technique:
