Seared Lemon Butter Scallops
Ingredients
- 12 large sea scallops, patted dry
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- Optional: a pinch of red pepper flakes
Description
about 12 sea scallops. Serve over pasta, risotto, mashed potatoes, or alongside a crisp green salad.
Serving Size
3 people
Preparation Time
10 minutes
Cooking Time
8 minutes
Cuisine(s)
Italian
Food Allergies
Milk (Dairy), Shellfish
Meal Type
Any meal
Instructions
- Prepare the scallops: Pat scallops very dry with paper towels - this is key to getting a golden sear. Season both sides with salt and pepper.
- Heat the pan: Place a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add the olive oil and let it get hot until shimmering.
- Sear the scallops: Add scallops in a single layer without crowding. Sear for 2-3 minutes without moving them, until a deep golden crust forms. Flip and cook for another 1-2 minutes, until opaque and just cooked through. Transfer to a plate.
- Make the lemon butter sauce: In the same pan, reduce heat to medium. Add butter and garlic. Cook for 30 seconds until fragrant. Stir in lemon zest, lemon juice, and a pinch of red pepper flakes if desired.
- Combine: Return scallops to the pan and spoon the sauce over them. Cook for 30 seconds to warm through.
- Finish: Sprinkle with fresh parsley and serve immediately.