Garlic Lemon Pan-Seared Scallops
Garlic Lemon Pan-Seared Scallops
Ingredients
For the Scallops
- 1 1/2 pounds large sea scallops, muscles removed, patted very dry
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Garlic Lemon Butter Sauce
- 4 tablespoons unsalted butter
- 3 garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the scallops: Ensure scallops are thoroughly dry. Use paper towels to pat them dry on all sides. This is crucial for a good sear. Season both sides of the scallops generously with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 2
Heat the pan: Place a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over high heat. Add the olive oil and allow it to get very hot, almost smoking. This usually takes about 2-3 minutes.
⏱️ 3 min
- 3
Sear the scallops: Carefully place the seasoned scallops in the hot skillet in a single layer, ensuring not to overcrowd the pan. You may need to work in batches. Sear for 2-3 minutes per side until a deep golden-brown crust forms and the scallops are opaque throughout. They should release easily from the pan when ready to flip.
⏱️ 6 min
- 4
Remove scallops: Once seared, remove the scallops from the skillet and transfer them to a plate. Set aside and keep warm.
⏱️ 1 min
- 5
Make the garlic lemon butter sauce: Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 2 min
- 6
Finish the sauce: Remove the skillet from the heat. Stir in the fresh lemon zest, lemon juice, and chopped fresh parsley. Whisk briefly to combine.
⏱️ 1 min
- 7
Serve: Drizzle the warm garlic lemon butter sauce generously over the seared scallops. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Lemon Pan-Seared Scallops
Ingredients
For the Scallops
- 1 1/2 pounds large sea scallops, muscles removed, patted very dry
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Garlic Lemon Butter Sauce
- 4 tablespoons unsalted butter
- 3 garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the scallops: Ensure scallops are thoroughly dry. Use paper towels to pat them dry on all sides. This is crucial for a good sear. Season both sides of the scallops generously with kosher salt and freshly ground black pepper.
⏱️ 5 min - 2
Heat the pan: Place a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over high heat. Add the olive oil and allow it to get very hot, almost smoking. This usually takes about 2-3 minutes.
⏱️ 3 min - 3
Sear the scallops: Carefully place the seasoned scallops in the hot skillet in a single layer, ensuring not to overcrowd the pan. You may need to work in batches. Sear for 2-3 minutes per side until a deep golden-brown crust forms and the scallops are opaque throughout. They should release easily from the pan when ready to flip.
⏱️ 6 min - 4
Remove scallops: Once seared, remove the scallops from the skillet and transfer them to a plate. Set aside and keep warm.
⏱️ 1 min - 5
Make the garlic lemon butter sauce: Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 2 min - 6
Finish the sauce: Remove the skillet from the heat. Stir in the fresh lemon zest, lemon juice, and chopped fresh parsley. Whisk briefly to combine.
⏱️ 1 min - 7
Serve: Drizzle the warm garlic lemon butter sauce generously over the seared scallops. Serve immediately.
⏱️ 1 min