Ingredients
- 1 lb large sea scallops, patted dry
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
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Pat the scallops dry with paper towels. Season with salt and black pepper on both sides.
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In a large skillet, heat olive oil over medium-high heat.
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Add the scallops to the skillet, making sure not to overcrowd them. Sear for 2-3 minutes on each side until they develop a golden-brown crust.
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Remove the scallops from the skillet and set them aside.
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In the same skillet, add unsalted butter. Allow it to melt and then add minced garlic. Sauté for 1-2 minutes until the garlic is fragrant.
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Return the scallops to the skillet, and add fresh lemon juice and lemon zest.
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Toss the scallops in the lemon garlic butter sauce for an additional 1-2 minutes, ensuring they are coated evenly.
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Sprinkle chopped fresh parsley over the scallops and toss once more.
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Remove from heat.
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Serve the Lemon Garlic Butter Scallops hot, garnished with additional chopped parsley and lemon wedges on the side.
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Pair with your favorite side dishes or a bed of sautéed spinach for a complete and delightful meal.
Enjoy the exquisite flavor of perfectly seared scallops with the zesty kick of lemon and garlic!
