Description
Golden seared scallops coated in rich garlic butter, fragrant parsley, and a bright touch of lemon. A quick, elegant, restaurant-quality main course made in minutes.
Ingredients
Scale
- 450 g fresh scallops, patted dry
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves, finely minced
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- 1 tsp sea salt
- 1 tsp black pepper
- 1 lemon wedge for serving
Instructions
- Pat the scallops very dry on all sides to ensure a golden crust.
- Season the scallops with sea salt and black pepper.
- Heat olive oil in a heavy skillet over medium high heat until hot.
- Place the scallops in the pan without overcrowding and sear for 2 to 3 minutes per side until caramelized.
- Add the butter and minced garlic to the pan and let it melt and bubble around the scallops.
- Spoon the garlic butter over the scallops as they finish cooking for 1 minute.
- Turn off the heat, add lemon juice and parsley, and coat the scallops in the sauce.
- Serve immediately with a lemon wedge.
Notes
- Note: Drying the scallops thoroughly is essential for a perfect sear.
- Store leftovers in an airtight container and reheat gently in a pan.
- Let scallops rest at room temperature for 10 minutes before cooking for even browning.
Nutrition
- Serving Size: 1 plate
- Calories: 260
- Sugar: 0 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 27 g
- Cholesterol: 55 mg
Keywords: garlic butter scallops, seared scallops, seafood recipe, easy scallops, pan seared scallops