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Garlic Butter Scallops with Lemon

Five beautifully seared Garlic Butter Scallops with Lemon, glistening in butter sauce and topped with pepper.
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Cook tender, perfectly seared scallops coated in a simple, bright garlic butter and lemon sauce.

Ingredients

Scale
  • 1 pound large sea scallops, patted very dry
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Rinse the scallops and pat them completely dry using paper towels. Season both sides lightly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  3. Place the scallops in the hot skillet, ensuring they do not touch. Sear for 2 to 3 minutes without moving them until a deep golden-brown crust forms.
  4. Flip the scallops and cook for another 1 to 2 minutes until they are opaque throughout. Remove the scallops from the skillet and set them aside on a plate.
  5. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  6. Pour in the white wine or broth and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  7. Remove the skillet from the heat. Stir in the fresh lemon juice and chopped parsley.
  8. Return the scallops to the skillet and gently toss them in the sauce to coat. Serve immediately.

Notes

  • For the best sear, ensure your scallops are completely dry before they hit the hot pan. Moisture prevents browning.
  • If using frozen scallops, thaw them slowly in the refrigerator overnight and then pat them very dry before cooking.
  • Asparagus or a simple green salad pair well with these scallops.

Nutrition

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