Pan-Seared Scallops with Lemon Butter

Name: Pan-Seared Scallops with Lemon Butter
Total time: 20 min
Yield: 2 servings
Cuisine: Seafood
Ingredients: 1 lb large sea scallops (about 12), side muscle removed; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 2 cloves garlic, minced; 1 lemon, juiced (about 3 tablespoons); 1 tablespoon fresh parsley, chopped; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper

Golden-crusted sea scallops with a tender center, finished in a silky lemon-butter pan sauce.

20 minutes

Serves 2

Dinner

Contains common allergens

Dairy Seafood Shellfish

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Instructions

6 steps

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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