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Pat the scallops very dry with paper towels. Season them generously with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper on all sides.

Heat a large skillet, preferably cast iron or stainless steel, over medium-high heat. Add 1 tablespoon of unsalted butter and allow it to melt and foam.

Carefully place the seasoned scallops into the hot pan in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.

Sear the scallops for 1 1/2 to 2 minutes per side, until a beautiful golden-brown crust forms. The scallops should be opaque throughout.

Remove the seared scallops from the pan and set them aside on a plate.

Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same pan and allow it to melt.

Add the minced garlic to the melted butter and sauté for about 30 seconds, until fragrant, being careful not to burn it.

Pour in the fresh lemon juice and stir well to combine with the garlic butter. Season the sauce with a pinch more salt and pepper to taste.

Return the seared scallops to the pan and gently toss them in the lemon garlic butter sauce to coat thoroughly.

Transfer the scallops and sauce to a serving dish. Garnish with fresh chopped parsley and serve immediately.


Pat the scallops very dry with paper towels. Season them generously with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper on all sides.

Heat a large skillet, preferably cast iron or stainless steel, over medium-high heat. Add 1 tablespoon of unsalted butter and allow it to melt and foam.

Carefully place the seasoned scallops into the hot pan in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.

Sear the scallops for 1 1/2 to 2 minutes per side, until a beautiful golden-brown crust forms. The scallops should be opaque throughout.

Remove the seared scallops from the pan and set them aside on a plate.

Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same pan and allow it to melt.

Add the minced garlic to the melted butter and sauté for about 30 seconds, until fragrant, being careful not to burn it.

Pour in the fresh lemon juice and stir well to combine with the garlic butter. Season the sauce with a pinch more salt and pepper to taste.

Return the seared scallops to the pan and gently toss them in the lemon garlic butter sauce to coat thoroughly.

Transfer the scallops and sauce to a serving dish. Garnish with fresh chopped parsley and serve immediately.
