Lemon Garlic Scallops Parsley (Print Page)
Tender scallops pan-seared in lemon-garlic butter, brightened with fresh parsley for an elegant dish.
# What You Need:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ Aromatics & Herbs
02 - 3 cloves garlic, finely minced
03 - 1/4 cup fresh parsley, finely chopped
→ Sauces & Fats
04 - 3 tbsp unsalted butter
05 - 2 tbsp olive oil
→ Citrus
06 - 1 lemon, zested and juiced (about 2 tbsp juice + 1 tsp zest)
→ Seasonings
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Pat the scallops dry with paper towels and season both sides with salt and pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
03 - When the pan is hot and butter is foaming, add scallops in a single layer, ensuring they do not touch. Sear undisturbed for 2-3 minutes until golden brown.
04 - Flip scallops and add the remaining butter and olive oil. Cook for another 1-2 minutes until just opaque.
05 - Reduce heat to low. Add garlic and cook, stirring gently, for 30 seconds until fragrant (do not brown).
06 - Stir in lemon juice and zest, swirling pan to combine.
07 - Remove from heat, sprinkle with fresh parsley, and serve immediately with pan sauce spooned over.
# Expert Tips:
01 -
- Restaurant quality results in under 20 minutes with techniques you will use forever
- The lemon butter sauce creates its own moment worth savoring straight from the pan
02 -
- Dry scallops are worth seeking out from a good fishmonger—treated scallops weep water and will steam instead of sear
- Crowding the pan drops the temperature instantly, so work in batches if your skillet is not big enough
03 -
- Let scallops come to room temperature for 15 minutes before cooking for more even results
- Have everything prepped before you start—once those scallops hit the pan, everything moves fast