Description
Sizzling garlic butter envelops tender sea scallops, delivering restaurant-quality flavor at home.
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 scallops and pat them completely dry. Season with salt and pepper just before cooking.
- Heat a large skillet over medium-high to high heat for 3-4 minutes and add olive oil, allowing it to shimmer.
- Sear the scallops without moving them for 2-3 minutes until golden brown.
- Flip the scallops and cook for an additional 1-2 minutes, ensuring they are just done.
- Remove the scallops from the pan and reduce the heat to medium-low.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Incorporate the cold butter and swirl to melt, unlocking a rich, creamy consistency.
- Squeeze in the lemon juice and sprinkle the chopped parsley into the sauce.
- Return the scallops to the pan, spooning sauce over them.
- Serve immediately while hot, ensuring every scallop is enveloped in that luscious garlic butter sauce.
Notes
Drying scallops before cooking ensures a better sear. For variations, consider adding red pepper flakes or substituting herbs.
