Description
A quick recipe for pan-seared scallops finished with a simple lemon butter sauce.
Ingredients
Scale
- 1 pound large sea scallops
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Pat the scallops completely dry with paper towels. Season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Place the scallops in the hot skillet, ensuring they do not touch. Sear for 2-3 minutes per side until a deep golden-brown crust forms. Remove the scallops from the skillet and set aside.
- Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
- Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 1 minute.
- Stir in the lemon juice. Return the scallops to the skillet and spoon the sauce over them for about 30 seconds to reheat.
- Remove from heat, sprinkle with fresh parsley, and serve immediately.
Notes
- For the best sear, ensure your scallops are very dry before cooking.
- Do not overcrowd the pan; cook in batches if necessary.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1
- Sodium: 350
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 35
- Cholesterol: 100
Keywords: Lemon Butter Scallops, pan-seared scallops, quick seafood, lemon garlic sauce, sea scallops