Description
Simple recipe for pan-seared scallops cooked in garlic butter.
Ingredients
Scale
- 1 lb large sea scallops
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Pat the scallops completely dry with paper towels. Season both sides lightly with salt and pepper.
- Melt the butter in a large skillet over medium-high heat until it foams.
- Add the scallops to the hot skillet in a single layer, making sure not to overcrowd the pan.
- Sear the scallops for 2 to 3 minutes per side until they develop a golden-brown crust and are opaque throughout.
- Reduce the heat to low. Add the minced garlic to the pan and cook for about 30 seconds until fragrant. Do not let the garlic burn.
- Remove the skillet from the heat. Stir in the lemon juice and chopped parsley.
- Toss the scallops gently in the garlic butter sauce. Serve immediately.
Notes
- For best searing results, use a heavy-bottomed pan, like cast iron.
- Do not overcook the scallops; they become tough if cooked too long.
- If you prefer, you can add a splash of white wine to the pan after removing the scallops to deglaze before adding the garlic.
- Prep Time: 5 min
- Cook Time: 6 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 8 scallops
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 30
- Cholesterol: 150
Keywords: Garlic Butter Scallops, pan-seared scallops, quick seafood dinner, butter garlic sauce, sea scallops recipe