Description
Elevate your weeknight dinner with these restaurant-quality garlic butter scallops, seared to perfection in under 15 minutes.
Ingredients
- 1.5-2 lbs large sea scallops (U-10 or U-12)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 4 tbsp unsalted butter (cold)
- 4 cloves garlic (minced)
- Juice of 1/2 lemon
- 2 tbsp fresh parsley (chopped)
Instructions
- Remove the side muscle from the scallops and pat them completely dry. Let the scallops sit on paper towels for 10-15 minutes to absorb any excess moisture. Season them with salt and pepper just before cooking.
- Heat a large skillet over medium-high to high heat for 3-4 minutes. Add the olive oil and heat until shimmering.
- Sear the scallops in the hot oil without moving them for 2-3 minutes until they turn golden brown. Flip and cook for another 1-2 minutes until just done.
- Remove the scallops from the skillet and reduce the heat to medium-low. Add the minced garlic, cooking for about 30 seconds until fragrant.
- Add the cold butter and swirl it in the skillet to melt. Incorporate the lemon juice and parsley, continuing to swirl for even distribution.
- Return the scallops to the pan, allowing the garlic butter sauce to envelop each piece. Serve immediately while hot.
Notes
Ensure scallops are thoroughly dried and the skillet is adequately preheated for the perfect sear.
