Ingredients:
- 1 lb (450g) large sea scallops
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 lemon (juice and zest)
- 1/4 cup white wine (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
Prepare the Scallops:
- Pat the scallops dry with paper towels to remove any excess moisture. This helps achieve a nice sear.
- Season the scallops on both sides with salt and pepper.
Sear the Scallops:
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot and shimmering, carefully add the scallops to the pan, making sure not to overcrowd them.
- Sear the scallops for about 2-3 minutes on each side until they are golden brown and slightly opaque in the center. Avoid moving them around to ensure a good sear.
- Remove the scallops from the pan and set aside on a plate.
Make the Lemon Butter Sauce:
- In the same skillet, lower the heat to medium and add the butter.
- Once the butter has melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- If using white wine, pour it into the pan and let it simmer for 1-2 minutes, reducing slightly.
- Add the lemon juice and zest to the pan, stirring to combine. Allow the sauce to cook for another minute.
Combine and Serve:
- Return the seared scallops to the skillet, spooning the lemon butter sauce over them.
- Cook for an additional 1-2 minutes to heat the scallops through and coat them in the sauce.
- Remove from heat and garnish with fresh chopped parsley.
Serve:
- Serve the scallops immediately, spooning extra lemon butter sauce over them.
- Pair with a side of vegetables, pasta, or a fresh salad.
Enjoy your delicious homemade scallops in lemon butter!