Description
A delightful seafood dish featuring tender scallops draped in a rich lemon butter sauce with garlic and a hint of spice.
Ingredients
- 2 pounds sea scallops (thawed)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 garlic cloves (minced)
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced parsley
- Pinch of red pepper flakes
- Salt
- Fresh ground pepper
Instructions
- Pat the scallops dry with a paper towel and season them generously with salt and pepper on both sides.
- Heat a pan over medium-high heat and add one tablespoon of olive oil.
- Once the oil shimmers, add the scallops in a single layer, ensuring not to overcrowd the pan. Cook on one side for 60–90 seconds until they turn a golden brown.
- Flip each scallop and cook for another 60–90 seconds on the other side. Once done, carefully remove the scallops from the pan and set them aside on a plate.
- Lower the heat to low and add butter, minced garlic, and lemon juice to the same pan. Stir together, scraping up the brown bits on the bottom, and cook for 1–2 minutes until fragrant.
- Stir in the red pepper flakes and chopped parsley, then remove from heat.
- Drizzle the lemon butter sauce over the scallops and serve immediately.
Notes
For best results, use fresh scallops and avoid overcrowding the pan. Experiment with lemon zest for extra flavor.
