Pan Seared Scallops with Lemon Butter
A delightful dish featuring juicy, lightly browned scallops in a rich buttery lemon sauce with fresh garlic and parsley, perfect for any special occasion.
Ingredients
Main Ingredients
- 8 pieces large sea scallops Side muscle removed
- 1 tablespoon canola oil Can substitute with vegetable or grapeseed oil
- to taste salt and pepper Essential seasonings for enhancing flavors
- 2 tablespoons butter Rich, creamy butter for the sauce
- 2 tablespoons fresh parsley, minced Adds color and earthiness
- 1-2 cloves garlic, minced Elevates the dish with its savory depth
- 1/2 pieces lemon, juiced Provides bright and zesty flavor
Instructions
Preparation
- Rinse the scallops under cool water and remove the side muscle if it's still intact. Pat them dry with paper towels and season with salt and pepper.
- Mince the parsley and garlic, and set aside.
Searing
- Preheat a 12-inch cast iron skillet with canola oil over high heat until it shimmers.
- Arrange the scallops around the perimeter of the skillet and sear undisturbed for about 2 minutes on each side.
Preparing the Sauce
- Remove the scallops and let the skillet cool slightly. Wipe the skillet if desired, then add the butter, garlic, lemon juice, and parsley. Stir until melted.
Finishing Touches
- Return the scallops to the skillet over low heat for an additional 30-90 seconds, drizzling the sauce over them.
- Transfer the scallops to a serving dish and drizzle with extra sauce, garnishing with parsley.
Notes
Choose fresh or high-quality frozen scallops for best results. Allow scallops to sear undisturbed for optimal crust. For variations, experiment with different herbs or add white wine to the sauce.