Lemon Garlic Sea Scallops (Printable version)
Sautéed sea scallops with lemon, garlic, and butter for a flavorful, elegant dish.
# What you need:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ Aromatics
02 - 3 cloves garlic, finely minced
03 - 1 small shallot, finely minced
→ Sauces & Fats
04 - 3 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - Zest and juice of 1 lemon
→ Seasonings
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
09 - 2 tbsp fresh parsley, chopped
# How To:
01 - Pat scallops dry with paper towels. Season both sides evenly with sea salt and black pepper.
02 - Warm olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot.
03 - Arrange scallops in a single layer without overcrowding. Sear for 2 minutes per side until golden brown. Transfer scallops to a plate and set aside.
04 - Reduce heat to medium. Add remaining butter, minced shallot, and garlic to the skillet. Sauté for 1 minute until fragrant.
05 - Add lemon zest and juice to the skillet, scraping up browned bits to enhance flavor.
06 - Return scallops to the skillet and spoon the sauce over them. Heat for 1 minute to rewarm and meld flavors.
07 - Sprinkle chopped parsley over scallops and serve immediately.
# Expert Advice:
01 -
- The sauce feels like a little secret between friends, bright and zesty yet rich with butter.
- Every time I nail the perfect sear on the scallops, it turns an ordinary dinner into something special without much effort.
02 -
- Never skip drying your scallops thoroughly; moisture is the enemy of a crispy sear.
- Adding lemon zest before the juice helps keep the sauce bright and aromatic without bitterness.
03 -
- Pat your scallops dry twice if needed— even small damp spots can prevent a good sear.
- Using half butter and half olive oil helps you get rich flavor without burning the butter.