Pan-Seared Scallops with Garlic Butter
Ingredients:
- 12 large sea scallops, side muscle removed
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice (optional)
Instructions:
Prepare the Scallops:
Pat the scallops dry
with paper towels.
This is crucial for
getting a good sear.
Season both sides of
the scallops with salt and pepper.
Heat the Pan:
Heat a large skillet
over medium-high heat.
Add the olive oil and
1 tablespoon of butter.
Allow the butter to
melt and foam slightly.
Sear the Scallops:
Carefully place the
scallops in the skillet, making sure they are not touching each other.
This ensures they sear
properly rather than steam.
Cook for 2-3 minutes
on the first side, or until a golden crust forms.
Do not move them
during this time.
Flip and Cook:
Gently flip the
scallops using tongs.
Add the remaining
tablespoon of butter and the minced garlic to the pan.
Cook for another 1-2
minutes, basting the scallops with the melted butter and garlic.
Be careful not to
overcook; scallops should be opaque and just firm to the touch.
Finish and Serve:
Remove the scallops
from the pan and place them on a serving plate.
Drizzle with fresh
lemon juice (if using) and sprinkle with chopped parsley.
Serve immediately, optionally with a side of risotto, pasta, or a fresh salad.
Tips:
Use fresh, dry-packed
scallops for the best results.
Wet-packed scallops
can contain added water and won’t sear as well.
Cook in batches if
necessary to avoid steaming the scallops.
Scallops pair
beautifully with a crisp white wine like Sauvignon Blanc or Chardonnay.
Enjoy your delicious, restaurant-quality scallops at home!
