Garlic-Lemon Butter Scallops
Garlic-Lemon Butter Scallops
Ingredients
- 1 1/2 pounds large sea scallops, about 16-20 scallops
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 tablespoons unsalted butter
- 4 garlic, cloves, minced
- 2 tablespoons lemon juice, freshly squeezed, from about 1/2 a lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Thoroughly pat the sea scallops dry with paper towels. This is a crucial step for achieving a proper sear and a golden-brown crust.
⏱️ 3 min
- 2
In a medium bowl, drizzle the dried scallops with olive oil. Season generously with salt and freshly ground black pepper. Gently massage the scallops to ensure they are evenly coated.
⏱️ 2 min
- 3
Heat a large, heavy-bottomed pan (such as cast iron or stainless steel) over high heat until it is very hot, almost smoking. This high heat is essential for caramelization.
⏱️ 2 min
- 4
Carefully place the seasoned scallops into the hot pan in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary to maintain high heat. Sear for 1 1/2 to 2 minutes per side, until a beautiful golden-brown crust forms and the scallops are opaque throughout.
⏱️ 4 min
- 5
Remove the seared scallops from the pan and set them aside on a plate. Keep them warm.
⏱️ 1 min
- 6
Reduce the heat to medium. Add the unsalted butter to the same pan and let it melt, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 7
Add the minced garlic to the melted butter and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 8
Remove the pan from the heat and stir in the fresh lemon juice and chopped parsley. Stir briefly to combine all ingredients, creating a rich garlic-lemon butter sauce.
⏱️ 1 min
- 9
Return the seared scallops to the pan with the sauce. Gently toss the scallops to coat them thoroughly with the garlic-lemon butter. Serve immediately and enjoy your ZEN with KETO Garlic-Lemon Butter Scallops!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic-Lemon Butter Scallops
- 1 1/2 pounds large sea scallops, about 16-20 scallops
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 tablespoons unsalted butter
- 4 garlic, cloves, minced
- 2 tablespoons lemon juice, freshly squeezed, from about 1/2 a lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Thoroughly pat the sea scallops dry with paper towels. This is a crucial step for achieving a proper sear and a golden-brown crust.
⏱️ 3 min - 2
In a medium bowl, drizzle the dried scallops with olive oil. Season generously with salt and freshly ground black pepper. Gently massage the scallops to ensure they are evenly coated.
⏱️ 2 min - 3
Heat a large, heavy-bottomed pan (such as cast iron or stainless steel) over high heat until it is very hot, almost smoking. This high heat is essential for caramelization.
⏱️ 2 min - 4
Carefully place the seasoned scallops into the hot pan in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary to maintain high heat. Sear for 1 1/2 to 2 minutes per side, until a beautiful golden-brown crust forms and the scallops are opaque throughout.
⏱️ 4 min - 5
Remove the seared scallops from the pan and set them aside on a plate. Keep them warm.
⏱️ 1 min - 6
Reduce the heat to medium. Add the unsalted butter to the same pan and let it melt, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 7
Add the minced garlic to the melted butter and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 8
Remove the pan from the heat and stir in the fresh lemon juice and chopped parsley. Stir briefly to combine all ingredients, creating a rich garlic-lemon butter sauce.
⏱️ 1 min - 9
Return the seared scallops to the pan with the sauce. Gently toss the scallops to coat them thoroughly with the garlic-lemon butter. Serve immediately and enjoy your ZEN with KETO Garlic-Lemon Butter Scallops!
⏱️ 1 min