Garlic Butter Scallops with Lemon
A quick recipe for pan-seared sea scallops finished in a rich lemon garlic butter sauce for a restaurant-quality meal.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 2 servings
- Category: Dinner
- Method: Pan Searing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 pound large sea scallops, patted very dry
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Season the dry scallops lightly with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Place the scallops in the hot skillet, ensuring they do not touch. Sear for 2 to 3 minutes per side until a deep golden-brown crust forms. Do not overcrowd the pan; cook in batches if necessary.
- Remove the scallops from the skillet and set them aside on a plate.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic burn.
- Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let the liquid reduce slightly, about 1 minute.
- Stir in the fresh lemon juice.
- Return the scallops to the pan. Spoon the sauce over the scallops for about 30 seconds to reheat them.
- Remove from heat, stir in the fresh parsley, and serve immediately.
Notes
- Patting the scallops completely dry before searing is essential for achieving a good crust.
- Use large sea scallops for the best searing results.
- For serving, asparagus or simple pasta pair well with this sauce.
Nutrition
- Serving Size: 8 scallops
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 30
- Cholesterol: 120