Description
Pan-seared scallops with a simple lemon butter sauce.
Ingredients
Scale
- 1 pound sea scallops, patted dry
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Season scallops with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add scallops to the skillet in a single layer, do not overcrowd.
- Sear for 2-3 minutes per side until golden brown and cooked through.
- Remove scallops from the skillet and set aside.
- Reduce heat to medium. Add butter to the skillet.
- Add minced garlic and cook for 30 seconds until fragrant.
- If using, add white wine and scrape up any browned bits from the bottom of the pan. Let simmer for 1 minute.
- Stir in lemon juice and parsley.
- Return scallops to the skillet and toss gently to coat with the sauce.
- Serve immediately.
Notes
- Use large, dry-packed scallops for best results.
- Do not overcook the scallops, they cook quickly.
- Ensure the skillet is hot before adding scallops to get a good sear.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: Per serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Keywords: scallops, lemon butter, seafood, pan-seared