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Pan Seared Scallops with Garlic Butter and Lemon Recipe

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4.3 from 1 review

  • Author: Eve
  • Total Time: 10 minutes
  • Yield: 4 servings

Description

This pan seared scallops recipe delivers perfectly golden brown crusted scallops that are tender and sweet inside. Ideal for special occasions, these garlic butter scallops are crisp on the outside and juicy on the inside, served with fresh parsley and lemon wedges for a fine dining experience at home.

Ingredients

Scallops

  • 1 pound dry sea scallops, foot removed, patted dry
  • 1/2 teaspoon coarse kosher salt
  • Freshly ground pepper to taste

Cooking

  • 2 tablespoons high-heat cooking oil such as avocado oil, grape seed oil or organic canola oil
  • 2 tablespoons unsalted butter, room temperature
  • 1 clove garlic, finely chopped

To Serve

  • Freshly chopped parsley
  • Lemon wedges

Instructions

  1. Heat the oil: Heat 2 tablespoons of high-heat cooking oil in a heavy-bottomed skillet over high heat until the oil shimmers and just begins to smoke.
  2. Prepare scallops: While the skillet heats, pat scallops dry again with paper towels, then season all over with kosher salt and freshly ground pepper.
  3. Sear first side: Carefully place the scallops flat-side-down into the hot oil with space between each. Do not move them. Sear until the bottom is browned and edges begin to turn opaque, 2 to 4 minutes.
  4. Flip scallops: Using a thin slotted spatula, flip scallops over and cook the second side until they are just barely opaque up the sides and browned on the bottom, about 1 to 3 minutes.
  5. Remove and rest scallops: Transfer scallops to a plate and cover loosely with foil to keep warm.
  6. Make garlic butter sauce: Add the butter to the same skillet, let it melt, then add the finely chopped garlic. Stir constantly to gently cook the garlic without burning.
  7. Serve: Pour the garlic butter over the scallops and garnish with freshly chopped parsley and lemon wedges. Serve immediately.

Notes

  • Remove the scallop foot before cooking; it’s a tough muscle that is easily pulled off and about the size of a pea.
  • Avoid overcrowding the pan. Cook in two batches if necessary to ensure even searing and prevent scallops from releasing too much liquid.
  • If some scallops stick to the pan, continue cooking for about 1 minute until they release naturally.
  • If scallops start to release liquid, rotate the pan to redistribute heat evenly and allow scallops to brown properly before flipping.
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://everecipes.com/pan-seared-scallops-with-garlic-butter-and-lemon-recipe/