Description
You pan-sear fresh scallops until golden brown, then finish them in a lemon butter sauce for a bright, rich flavor.
Ingredients
Scale
- 12 large sea scallops
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the scallops dry with a paper towel and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Place scallops in the skillet, making sure they do not touch.
- Sear for 2-3 minutes per side until a golden crust forms.
- Remove scallops from the skillet and set aside.
- Reduce heat to low and add butter and minced garlic to the skillet.
- Cook the garlic for 30 seconds until fragrant.
- Add lemon juice and stir to combine.
- Return scallops to the skillet and spoon the lemon butter sauce over them for 1 minute.
- Garnish with chopped parsley and serve immediately.
Notes
- Use dry-packed scallops for best searing.
- Do not overcrowd the pan to ensure a good crust.
- Serve with rice or a simple green salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 6 scallops
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 70mg