Description
Delight in this creamy and zesty dish featuring perfectly seared scallops in a luscious garlic-lemon sauce.
Ingredients
- 1 pound fresh scallops
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the scallops under cold water and pat them dry with paper towels.
- Season both sides of the scallops with salt and pepper.
- In a large skillet, melt the butter over medium-high heat.
- Allow the butter to foam slightly before adding minced garlic; sauté for about 1 minute, ensuring it doesn’t burn.
- Place the scallops in the skillet, ensuring they do not overlap. Sear for 2-3 minutes without moving them.
- Flip the scallops and cook for another 2-3 minutes until golden brown and cooked through. Remove from the skillet and set aside.
- Deglaze the pan with lemon juice, scraping up any bits stuck to the bottom.
- Lower the heat and add heavy cream, stirring continuously until it thickens slightly.
- Add lemon zest and mix well. Season with salt and pepper to taste.
- Return the scallops to the skillet, coating them in the creamy sauce.
- Serve hot, garnishing with fresh parsley.
Notes
Ensure scallops are very dry before cooking to achieve a proper sear. Avoid overcrowding the pan for best results.
