Description
A simple yet elegant seafood dish featuring large sea scallops pan seared to golden perfection and served with a flavorful lemon garlic butter sauce. Perfect for a quick weeknight dinner or a special occasion, this recipe highlights fresh ingredients and a balance of savory and tangy flavors.
Ingredients
Scale
Scallops
- 1 pound large sea scallops, patted dry
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
Lemon Garlic Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup chicken broth or dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
Instructions
- Season the Scallops: Pat the sea scallops dry with paper towels and season both sides with salt and black pepper to enhance flavor.
- Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil. Heat until hot and shimmering to ensure a good sear.
- Sear the Scallops: Add the scallops in a single layer without overcrowding. Cook undisturbed for 2 to 3 minutes until a golden crust forms on the bottom.
- Flip and Finish Cooking: Flip the scallops carefully and cook for an additional 2 minutes until they turn opaque. Remove scallops from the skillet and set aside on a plate.
- Prepare the Sauce: Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Deglaze the Pan: Pour in the chicken broth or dry white wine, scraping the bottom of the pan to lift any browned bits for extra flavor.
- Add Lemon Elements: Stir in fresh lemon juice and lemon zest, and let the sauce simmer for 1 to 2 minutes until it slightly reduces.
- Combine and Finish: Return the cooked scallops to the skillet and spoon the lemon garlic sauce over them to coat.
- Garnish and Serve: Remove from heat, sprinkle with fresh chopped parsley, and serve immediately for the best taste and texture.
Notes
- Ensure the scallops are very dry before cooking to achieve a proper sear and avoid steaming.
- Avoid overcrowding the pan; cook scallops in batches if necessary to maintain a crispy crust.
- This dish pairs wonderfully with pasta, steamed rice, or fresh steamed vegetables for a balanced meal.
