Description
Discover how to make perfect pan-seared scallops with a golden crust and tender center. This easy American seafood recipe features garlic butter and fresh lemon, ideal for a quick yet impressive main course that’s gluten-free and low-carb.
Ingredients
Scallops
- 1 pound large sea scallops (dry-packed, side muscle removed)
Seasoning and Cooking
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- 2 cloves garlic, minced
- Juice of 1/2 lemon
- 1 tablespoon chopped fresh parsley
Instructions
- Dry and Season the Scallops: Pat the scallops thoroughly dry with paper towels to ensure a perfect sear. Season both sides evenly with salt and black pepper to taste.
- Heat the Pan: Place a large skillet over medium-high heat and add the olive oil. Heat until the oil is shimmering but not smoking, indicating it’s ready for searing.
- Seer the Scallops: Add the scallops to the skillet in a single layer without crowding. Let them cook undisturbed for 2 to 3 minutes until a golden crust forms on the bottom.
- Flip and Add Butter and Garlic: Flip the scallops gently using tongs. Immediately add the unsalted butter and minced garlic to the pan.
- Baste Scallops with Butter: Spoon the melted butter and garlic over the scallops as they cook for another 1 to 2 minutes, until they become opaque and firm to the touch.
- Finish and Serve: Remove the pan from heat. Squeeze fresh lemon juice over the scallops and sprinkle with chopped parsley for a fresh finish. Serve immediately.
Notes
- Ensure scallops are completely dry before cooking to achieve the ideal golden crust.
- Do not overcrowd the pan as this prevents proper searing and browning.
- Serve scallops over risotto, pasta, or alongside sautéed vegetables to create a full meal.
- Use dry-packed scallops for best results, avoid wet-packed to prevent excess moisture.
