Seared Scallops with Garlic Lemon Butter
Elevate your dinner with these delicious seared scallops, featuring a zesty lemon butter garlic sauce. You, too can cook like a head chef.
Servings 2
Calories 446kcal
Ingredients
- 1 1/4 lb sea scallops side muscle removed
- 1 1/2 tablespoons olive oil or canola oil
- 3 tablespoons butter
- 1-2 cloves of garlic minced
- 2 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh parsley or other fresh herbs
- Salt and fresh ground black pepper
Instructions
- Pat the scallops dry with paper towels and sprinkle with a pinch of sea salt right before cooking.
- Add olive oil and 1 tablespoon butter to a large sauté pan or cast iron skillet over medium-high heat. Get the fat good and hot and almost to the smoking point. Add scallops and sear for 1 1/2 -2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan, so if necessary, cook in batches. As cooked, remove to plate.
- Wipe out the skillet. Add 2 tablespoons butter to the same skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes, turning several times to get them in the lemon butter. Sprinkle with parsley, salt, and pepper to taste, and serve immediately.
Notes
- If using frozen scallops, they should be completely thawed.
- Let scallops rest for 5 minutes at room temperature.
- Make sure the scallops have been dried thoroughly.
- Scallops cook very quickly and become tough and chewy if overcooked.
- Scallops become opaque when cooked through.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
Calories: 446kcal | Carbohydrates: 11g | Protein: 35g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1247mg | Potassium: 613mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 545IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg