Ingredients:
– 1 lb large sea scallops
– Salt and pepper, to taste
– 2 tbsp olive oil
– 3 tbsp unsalted butter, divided
– 2 cloves garlic, minced
– Juice of 1 lemon
– 1/4 cup dry white wine or chicken broth (optional)
– Fresh parsley, chopped, for garnish
– Lemon wedges, for serving
Instructions:
1. Prepare the Scallops:
– Pat the scallops dry with a paper towel to ensure a good sear. Season both sides with salt and pepper.
2. Sear the Scallops:
– Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the pan is hot, add the scallops in a single layer (be sure not to overcrowd the pan).
– Sear for 2-3 minutes on each side, until a golden crust forms. Remove the scallops from the pan and set them aside.
3. Make the Lemon Butter Sauce:
– Lower the heat to medium and add the remaining 2 tablespoons of butter to the pan. Once melted, add the minced garlic and cook for about 1 minute until fragrant.
– Stir in the lemon juice and wine or chicken broth (if using), scraping any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes until it slightly thickens.
4. Return Scallops to the Pan:
– Return the scallops to the pan, spooning the sauce over them to coat. Let them cook for another minute to warm through.
5. Serve:
– Plate the scallops, drizzle with the lemon butter sauce, and garnish with fresh parsley. Serve with extra lemon wedges on the side.
Enjoy your Pan-Seared Scallops with Lemon Butter – a quick, flavorful dish perfect for a special meal or an easy gourmet dinner!