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Garlic Butter Scallops with Lemon

Four perfectly seared Garlic Butter Scallops with Lemon, glistening in a rich sauce topped with fresh parsley.
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A recipe for pan-seared sea scallops cooked quickly in a rich lemon garlic butter sauce, resulting in restaurant-style flavor.

Ingredients

Scale
  • 1 lb large sea scallops, patted very dry
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 4 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

  1. Season the dry scallops lightly with salt and pepper on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  3. Place the scallops in the hot skillet, ensuring they do not touch. Sear for 2 to 3 minutes without moving them until a deep golden-brown crust forms.
  4. Flip the scallops and cook for another 1 to 2 minutes until just opaque throughout. Remove the scallops from the skillet and set them aside on a plate.
  5. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  6. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let the liquid reduce slightly for about 1 minute.
  7. Remove the skillet from the heat. Stir in the fresh lemon juice.
  8. Return the scallops to the pan and toss gently to coat them in the garlic butter sauce.
  9. Sprinkle with fresh parsley before serving immediately.

Notes

  • Patting the scallops completely dry before searing is crucial for achieving a good crust.
  • Use sea scallops for this recipe; bay scallops cook too quickly and are better suited for soups or stews.
  • Serve these scallops over pasta, with asparagus, or alongside rice pilaf.

Nutrition

Find it online: https://flavorzine.com/garlic-butter-scallops-with-lemon-recipe/