Description
Golden, pan-seared scallops finished in a luscious lemon butter sauce. This quick, elegant recipe highlights the natural sweetness of scallops with bright citrus and rich, silky butter.
Ingredients
Scale
- 1 lb sea scallops (dry-packed)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon chopped fresh parsley
- Optional: pinch of red pepper flakes
Instructions
- Remove side muscle from scallops and pat them dry thoroughly with paper towels.
- Season both sides with salt and pepper.
- Heat a cast iron or stainless steel skillet over medium-high heat. Add olive oil.
- When the oil is shimmering, place scallops in the pan without crowding.
- Sear scallops undisturbed for 1.5 to 2 minutes per side until a golden crust forms.
- Remove scallops from the pan and reduce heat to medium.
- Add butter to the pan and let it melt. Stir in minced garlic and cook for 30 seconds.
- Add lemon juice and zest; stir to combine.
- Return scallops to the pan briefly and spoon sauce over them.
- Sprinkle with chopped parsley and optional red pepper flakes. Serve immediately.