Ingredients
- Sea scallops, 1 pound, patted dry
- Unsalted butter, 4 tablespoons
- Lemon juice, 2 tablespoons
- Garlic, 2 cloves, minced
- Fresh parsley, 2 tablespoons, chopped
- Dry white wine, 1/4 cup (optional)
- Salt, 1/4 teaspoon, or to taste
- Black pepper, 1/4 teaspoon, or to taste
Instructions
- Step 1: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Ensure the skillet is hot before adding scallops.
- Step 2: Season the scallops with salt and pepper. Add the scallops to the hot skillet in a single layer, being careful not to overcrowd. Sear for 2-3 minutes per side, until golden brown and cooked through.
- Step 3: Remove the scallops from the skillet and set aside.
- Step 4: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Step 5: Pour in the white wine (if using) and lemon juice. Bring to a simmer and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Step 6: Return the scallops to the skillet and toss to coat with the lemon butter sauce. Garnish with fresh parsley and serve immediately.
Notes
- Leftover scallops are best enjoyed the same day, but can be stored in an airtight container in the refrigerator for up to one day.
- For best results, gently reheat the scallops in a skillet over low heat with a splash of water or white wine to prevent them from drying out.
- Serve these delightful scallops over a bed of pasta, alongside a fresh salad, or with crusty bread to soak up the delicious lemon butter sauce.
- Don't overcrowd the pan when searing the scallops; sear them in batches to achieve a beautiful golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American