Description
Savor perfectly seared lemon butter scallops with a luscious buttery sauce, fresh garlic, and a zing of lemon juice, ideal for any gathering.
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 with salt and fresh ground pepper on both sides.
- Heat your pan over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the scallops to the pan, ensuring not to overcrowd it.
- Cook the scallops for 60-90 seconds on one side until they develop a golden crust. Flip them carefully and cook for another 60-90 seconds until just cooked through. Remove from the pan and repeat until all scallops are cooked.
- Reduce the heat to low. In the same pan, add the butter, minced garlic, and fresh lemon juice. Stir well, scraping up any brown bits from the bottom of the pan for 1-2 minutes.
- Stir in the red pepper flakes and chopped parsley, then remove the pan from heat.
- Drizzle the delicious sauce over the scallops and serve immediately.
Notes
Use fresh herbs like tarragon or dill for added flavor. Consider whisking in a splash of heavy cream for a creamier sauce.
