Lemon Garlic Scallops Delight (Print Page)
Tender sea scallops seared with lemon, garlic, and butter for a bright, flavorful main dish.
# What You Need:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ Aromatics & Seasonings
02 - 3 cloves garlic, finely minced
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - Pinch of red pepper flakes (optional)
→ Sauces & Fats
06 - 3 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - Zest of 1 lemon
09 - Juice of 1 lemon (about 2 tablespoons)
10 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Pat the scallops completely dry with paper towels and season both sides generously with salt and pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering and slightly smoking.
03 - Add scallops in a single layer without overcrowding the pan. Sear undisturbed for 2 minutes until a deep golden-brown crust forms on the bottom.
04 - Flip each scallop carefully and sear the second side for 1 to 2 minutes, until just opaque throughout. Transfer scallops to a clean plate and tent loosely with aluminum foil to keep warm.
05 - Reduce heat to medium. Add the remaining olive oil and butter to the skillet. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
06 - Stir in lemon zest, lemon juice, and red pepper flakes if using. Simmer for 1 minute, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
07 - Return scallops to the pan and spoon the lemon-garlic butter sauce over them. Cook for 1 minute just to warm through. Sprinkle with chopped parsley and serve immediately.
# Expert Tips:
01 -
- Restaurant quality results in under 20 minutes with zero fancy techniques
- The sauce comes together so beautifully youll want to drink it straight from the pan
02 -
- Crowding the pan drops the temperature and you lose that caramelized crust work in batches if needed
- Touch the top of a scallop with your finger it should feel slightly springy like the fleshy part of your palm
03 -
- Remove the small side muscle if still attached it pulls away easily and can be tough
- Room temperature scallops sear more evenly than cold straight from the fridge ones