Pan-Seared Scallops with Lemon Butter
Golden-crusted sea scallops with a tender center, finished in a silky lemon-butter pan sauce.
Contains common allergens
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Instructions
- 1
Pat the scallops very dry with paper towels, then season both sides with salt and pepper; dry scallops are essential for a good sear.
- 2
Heat the olive oil in a stainless or cast-iron skillet over medium-high heat until just smoking.
- 3
Add the scallops flat-side down without crowding and sear undisturbed for 2 to 3 minutes until a deep golden crust forms.
- 4
Flip and cook another 1 to 2 minutes until just opaque in the center and barely firm; transfer to a plate.
- 5
Reduce the heat to medium, add the butter and garlic, and cook 30 seconds until fragrant. Stir in the lemon juice, scraping up any browned bits.
- 6
Spoon the sauce over the scallops, sprinkle with parsley, and serve right away.
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