Ingredients
- Sea Scallops, 1 pound
- Butter, 4 tablespoons
- Lemon, 1, juiced and zested
- Garlic, 2 cloves, minced
- Dry White Wine (such as Sauvignon Blanc), 1/4 cup
- Fresh Parsley, 2 tablespoons, chopped
- Olive Oil, 1 tablespoon
- Salt and Black Pepper, to taste
Instructions
- Step 1: Pat the scallops completely dry with paper towels. Season them generously with salt and pepper.
- Step 2: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering.
- Step 3: Add the scallops to the skillet in a single layer (do not overcrowd). Sear for 2-3 minutes per side, or until golden brown and cooked through. Remove scallops from the skillet and set aside.
- Step 4: Add the minced garlic to the skillet and cook for 30 seconds, until fragrant. Pour in the white wine and lemon juice, and scrape up any browned bits from the bottom of the pan.
- Step 5: Reduce the heat to medium-low and whisk in the remaining 2 tablespoons of butter and lemon zest. Simmer for 1-2 minutes, or until the sauce slightly thickens.
- Step 6: Return the scallops to the skillet and toss to coat them in the lemon butter sauce. Sprinkle with fresh parsley and serve immediately.
Notes
- Store leftover scallops in an airtight container in the refrigerator for up to 24 hours.
- Gently reheat the scallops in a skillet over low heat with a splash of white wine to prevent them from drying out.
- Serve these bright, buttery scallops over a bed of linguine or alongside a crisp green salad for a complete meal.
- Chef's tip: Ensure the scallops are very dry before searing to achieve that beautiful golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American