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Garlic Butter Scallops with Lemon

Close-up of six golden-brown Garlic Butter Scallops with Lemon sauce and cracked black pepper on a white plate.
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A simple recipe for pan-searing scallops to a golden brown and coating them in a bright, rich garlic butter and lemon sauce.

Ingredients

Scale
  • 1 pound large sea scallops, patted very dry
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Pat the scallops completely dry using paper towels. Season both sides lightly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  3. Place the scallops in the hot skillet, ensuring they do not touch. Sear for 2 to 3 minutes without moving them until a deep golden-brown crust forms.
  4. Flip the scallops and cook for another 1 to 2 minutes until cooked through. Remove the scallops from the skillet and set them aside on a plate.
  5. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  6. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let the liquid reduce slightly for about 1 minute.
  7. Remove the skillet from the heat. Stir in the fresh lemon juice and chopped parsley.
  8. Return the scallops to the skillet and gently toss them in the sauce to coat. Serve immediately.

Notes

  • For the best sear, ensure your scallops are very dry and your pan is hot before adding the seafood.
  • If using frozen scallops, thaw them overnight in the refrigerator and pat them extremely dry before cooking.
  • Serve these scallops over pasta, with asparagus, or alongside crusty bread to soak up the sauce.

Nutrition

Find it online: https://eatableempress.com/garlic-butter-scallops-with-lemon/