Seared Scallops
A two-portion skillet recipe with 12 ounces of sea scallops and a garlic-lemon butter finish.
Ingredients
Scallops and Sauce
- 12 ounces sea scallops thawed if frozen, side muscles removed
- 1 teaspoon salt use up to this amount, to taste
- 1 teaspoon black pepper use up to this amount, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
Sear and Sauce
- Remove side muscles and pat scallops dry. Season with salt and pepper to taste, using up to 1 teaspoon each.
- Heat olive oil in a wide skillet over medium-high heat until shimmering. Add scallops in one spaced layer and cook 2–3 minutes until the underside is golden.
- Turn and cook 2–3 minutes until opaque and firm, with a center temperature of 145°F. Transfer to a plate.
- Reduce to medium-low, melt butter, and cook garlic about 30 seconds until fragrant. Remove from heat and stir in lemon juice and parsley.
- Divide scallops into 2 portions and spoon the warm sauce over them.
Notes
- Refrigerate leftovers within 2 hours and use within 2 days.
- Reheat gently to 165°F; the texture will be firmer.