Description
Elegant and easy pan seared scallops with a golden crust, tender interior, and rich garlic butter sauce finished with fresh lemon and parsley.
Ingredients
- 1 pound large sea scallops, side muscle removed
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Pat the scallops completely dry with paper towels. Season both sides with salt and freshly ground black pepper.
- Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, carefully place the scallops in the pan without overcrowding.
- Cook undisturbed for 2 to 3 minutes until a deep golden crust forms on the bottom.
- Flip the scallops and add the butter and minced garlic to the pan. As the butter melts, spoon the garlic butter over the scallops.
- Cook for another 1 to 2 minutes until the scallops are opaque and just cooked through.
- Finish with fresh lemon juice and sprinkle chopped parsley on top. Serve immediately.
Notes
- Make sure scallops are very dry before searing to achieve a golden crust.
- Avoid overcrowding the pan to ensure proper browning.
- Add a splash of white wine before the butter for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat to prevent overcooking.
Nutrition
- Serving Size: 1/4 pound scallops
- Calories: 260
- Sugar: 0g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 75mg
