Seared Scallops with Lemon Garlic Herb Butter Sauce
Seared Scallops with Lemon Garlic Herb Butter Sauce
Ingredients
For the Scallops
- 1 1/2 pounds sea scallops, large, patted very dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Lemon Garlic Herb Butter Sauce
- 1/2 cup unsalted butter
- 3 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced
Instructions
- 1
Ensure scallops are thoroughly patted dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 2
Heat olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Once hot, carefully place scallops in the pan in a single layer, ensuring not to overcrowd. Sear for 2 to 3 minutes per side, until a deep golden-brown crust forms and the scallops are cooked through but still tender.
⏱️ 6 min•🌡️ 375
- 3
Once seared, transfer the scallops to a warm serving dish or a clean cast-iron pan.
⏱️ 1 min
- 4
In a separate small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Stir in the chopped fresh parsley and fresh lemon juice. Cook for another 15-30 seconds, just until combined and heated through.
⏱️ 3 min
- 5
Pour the hot lemon garlic herb butter sauce evenly over the seared scallops. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Seared Scallops with Lemon Garlic Herb Butter Sauce
Ingredients
For the Scallops
- 1 1/2 pounds sea scallops, large, patted very dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Lemon Garlic Herb Butter Sauce
- 1/2 cup unsalted butter
- 3 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced
Instructions
- 1
Ensure scallops are thoroughly patted dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
⏱️ 5 min - 2
Heat olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Once hot, carefully place scallops in the pan in a single layer, ensuring not to overcrowd. Sear for 2 to 3 minutes per side, until a deep golden-brown crust forms and the scallops are cooked through but still tender.
⏱️ 6 min•🌡️ 375 - 3
Once seared, transfer the scallops to a warm serving dish or a clean cast-iron pan.
⏱️ 1 min - 4
In a separate small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Stir in the chopped fresh parsley and fresh lemon juice. Cook for another 15-30 seconds, just until combined and heated through.
⏱️ 3 min - 5
Pour the hot lemon garlic herb butter sauce evenly over the seared scallops. Serve immediately.