Description
Pan-Seared Scallops deliver a simple yet elegant seafood dish featuring large sea scallops seared to golden perfection with a buttery garlic sauce and a bright lemon finish. This recipe highlights the delicate sweetness of scallops with minimal ingredients and quick stovetop cooking, perfect for a gourmet dinner at home.
Ingredients
Scallops
- 1 pound large sea scallops, patted dry
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce & Garnish
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Prepare Scallops. Pat the scallops completely dry with paper towels to ensure a perfect sear. Season both sides evenly with salt and black pepper.
- Heat the Skillet. Place a large skillet over medium-high heat and add olive oil. Heat until shimmering and very hot, but not smoking.
- Sear the First Side. Carefully arrange the scallops in the skillet without overcrowding. Let them cook undisturbed for 2 to 3 minutes until a golden crust forms on the bottom.
- Flip and Add Butter and Garlic. Turn the scallops over gently. Add butter and minced garlic to the pan. Continue cooking for another 1 to 2 minutes while spooning the melted butter and garlic over the scallops to infuse flavor.
- Finish and Serve. Once the scallops are golden brown on both sides and just opaque in the center, remove them from heat. Drizzle with fresh lemon juice, garnish with chopped parsley, and serve immediately with lemon wedges if desired.
Notes
- Ensure scallops are completely dry before cooking to achieve a perfect caramelized crust.
- Do not overcrowd the pan to avoid steaming instead of searing.
- This dish pairs wonderfully with risotto, pasta, or a fresh green salad.
- Serve immediately for best texture and taste.
