Description
Delicious pan seared scallops cooked to golden perfection and served with a tangy lemon garlic butter sauce. This quick and easy seafood dish offers a tender, flavorful bite perfect for a light dinner or special occasion meal.
Ingredients
Scale
Scallops
- 1 lb large sea scallops (dry packed)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
Lemon Garlic Sauce
- 3 garlic cloves, minced
- 1/4 cup dry white wine (or chicken broth)
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
For Serving
- Lemon wedges
Instructions
- Prepare the scallops: Pat the scallops dry thoroughly with paper towels and season both sides with salt and black pepper. Ensuring the scallops are dry is key to achieving a nice sear.
- Sear the scallops: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot and shimmering, place the scallops in the pan without overcrowding. Sear for 2 to 3 minutes on each side until they develop a golden brown crust and turn opaque in the center. Remove scallops from the skillet and set aside.
- Make the sauce: Reduce the heat to medium. Add the minced garlic to the same pan and sauté for about 30 seconds until fragrant. Deglaze the pan by pouring in the white wine or chicken broth, scraping up any browned bits stuck to the bottom. Stir in fresh lemon juice and let the sauce simmer gently for 1 to 2 minutes.
- Finish the sauce: Remove the pan from heat and whisk in the remaining 2 tablespoons of butter until the sauce becomes smooth and glossy.
- Warm scallops and serve: Return the scallops to the skillet just to warm through, then garnish with chopped parsley. Serve immediately with fresh lemon wedges on the side.
Notes
- Ensure you use dry-packed scallops rather than those in a wet brine for best searing results.
- Thoroughly drying the scallops before searing creates a perfect crust and prevents steaming.
- This dish pairs beautifully with creamy risotto, pasta, or a crisp, light salad.
Nutrition
- Serving Size: 4–5 scallops
- Calories: 280
- Sugar: 0g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 60mg
