Ingredients
- Sea Scallops: 1 pound, patted dry
- Butter: 4 tablespoons, unsalted
- Lemon: 1, juiced and zested
- Garlic: 2 cloves, minced
- Dry White Wine: 1/4 cup (optional)
- Fresh Parsley: 2 tablespoons, chopped
- Olive Oil: 1 tablespoon
- Salt and Black Pepper: to taste
Instructions
- Step 1: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is melted and shimmering.
- Step 2: Season the scallops with salt and pepper. Sear the scallops in the hot skillet for 2-3 minutes per side, until golden brown and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary. Remove scallops from skillet and set aside.
- Step 3: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Step 4: Pour in the white wine (if using) and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes to reduce slightly.
- Step 5: Whisk in the remaining 2 tablespoons of butter and lemon zest into the sauce. Stir until the butter is melted and the sauce is smooth and glossy.
- Step 6: Return the scallops to the skillet and toss to coat them in the lemon butter sauce. Garnish with fresh parsley and serve immediately.
Notes
- Leftover scallops are best stored in an airtight container in the refrigerator and consumed within 24 hours to maintain their texture.
- For best results when reheating, gently warm the scallops in a skillet over low heat with a splash of white wine or broth to prevent them from drying out.
- Serve these delightful scallops over a bed of creamy risotto or alongside some crusty bread to soak up all that delicious lemon butter sauce.
- Don't overcook the scallops – they should be golden brown and slightly firm, but still tender and juicy inside; a quick sear is key.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American