Lemon Garlic Scallops Parsley (Print Page)

Succulent scallops seared in lemon-garlic butter, topped with fresh parsley for a bright, flavorful dish.

# What You Need:

→ Seafood

01 - 1 lb large sea scallops, patted dry

→ Aromatics

02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 3 garlic cloves, finely minced

→ Citrus & Herbs

05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 2 tablespoons fresh parsley, finely chopped

→ Seasonings

08 - 1/2 teaspoon sea salt, plus more to taste
09 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Pat the scallops dry with paper towels and season on both sides with salt and pepper.
02 - Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot and shimmering.
03 - Add the scallops in a single layer. Sear for 2 minutes without moving until a golden crust forms.
04 - Flip the scallops and add the garlic. Cook for 1-2 minutes, spooning the melted butter over the scallops until just opaque and cooked through.
05 - Transfer the scallops to a plate and set aside.
06 - Add the remaining 1 tablespoon butter, lemon zest, and lemon juice to the skillet. Scrape up any browned bits and simmer for 1 minute.
07 - Return the scallops to the skillet and toss gently to coat in the sauce. Sprinkle with fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The golden crust you get on these scallops rivals anything you would order at a fancy seafood restaurant
  • The lemon butter sauce is bright enough to cut through the richness but gentle enough to let the sweet seafood shine
02 -
  • Damp scallops will steam instead of sear no matter how hot your pan gets so take the time to pat them completely dry
  • Once you add the garlic keep it moving because burnt garlic turns bitter and will ruin the delicate sweetness of the scallops
03 -
  • Take the scallops out of the refrigerator twenty minutes before cooking so they cook evenly without becoming tough
  • Work in batches rather than overcrowding the pan since too many scallops at once will lower the pan temperature and prevent proper searing

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