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Sunday, August 4, 2024

Garlic Lemon Butter Scallops


 

Ingredients

  • 1/4 lb sea scallops, side muscle removed
  • 1/2 tablespoon olive oil
  • 3 tablespoons butter
  • 1 clove of garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped parsley
  • Salt and ground black pepper

Instructions

  1. Before cooking, pat the scallops dry with paper towels and sprinkle generously with sea salt.
  2. Add olive oil and 1 tablespoon of butter to a large sauté pan or cast-iron skillet over medium heat. Heat until the oil is hot and nearly smoking.
  3. Add the scallops and cook for 1 1/2-2 minutes per side, until a golden crust forms on both sides. Do not overcrowd the pan; cook in batches if necessary. Remove the scallops from the pan and set aside.
  4. Add the remaining 2 tablespoons of butter to the pan over low heat. Add the minced garlic and cook for about 2 minutes until fragrant.
  5. Add the lemon juice and return the scallops to the pan. Heat for 1-2 minutes, turning the scallops a few times to coat them in the lemon butter.
  6. Sprinkle with chopped parsley, salt, and pepper to taste. Serve immediately.

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