Description
Pan-Seared Scallops offer a delicious and elegant seafood experience with a perfectly caramelized crust, complemented by a rich lemon butter garlic sauce. This easy-to-make dish is perfect for a quick yet impressive main course paired with risotto, pasta, or a fresh salad.
Ingredients
Scale
Main Ingredients
- 1 pound large sea scallops, patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons white wine or chicken broth
- Salt and black pepper to taste
- Chopped parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare the Scallops: Pat the scallops very dry using paper towels to ensure a nice sear. Season both sides evenly with salt and black pepper.
- Heat the Skillet: Place a large skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking.
- Sear the Scallops: Place scallops in a single layer, making sure not to overcrowd the pan. Let them sear undisturbed for 2–3 minutes until a golden crust forms on the bottom.
- Flip and Cook: Flip the scallops carefully and cook for an additional 1–2 minutes until the centers are just opaque.
- Remove and Rest: Transfer the scallops to a plate and set aside while preparing the sauce.
- Make the Sauce: Reduce heat to medium. Add butter and minced garlic to the same skillet. Sauté for about 30 seconds until fragrant but not browned.
- Deglaze the Pan: Add lemon juice and white wine or chicken broth to the skillet, scraping up any browned bits from the pan bottom. Allow the sauce to simmer for about 1 minute to reduce slightly.
- Coat the Scallops: Return the scallops briefly to the skillet and toss gently to coat them with the lemon butter garlic sauce.
- Serve: Transfer scallops to serving plates, garnish with chopped parsley, and serve immediately with lemon wedges on the side.
Notes
- Ensure scallops are very dry before searing to achieve a perfect golden crust.
- For a more even sear, use a cast-iron skillet if available.
- This dish pairs beautifully with risotto, pasta, or a fresh green salad for a complete meal.
