Pan-Seared Garlic Lemon Scallops

• 12 large sea scallops, patted dry
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 teaspoon red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 Heat a large skillet over medium-high heat. Add olive oil.
2. 2 Season scallops with salt and pepper.
3. 3 Place scallops in the skillet, ensuring they don't touch. Sear for 2-3 minutes per side until golden brown.
4. 4 Remove scallops and set aside on a plate.
5. 5 In the same skillet, melt butter. Add minced garlic and red pepper flakes, sauté for 30 seconds.
6. 6 Pour in lemon juice, stirring to deglaze the pan.
7. 7 Return scallops to the skillet, spooning the sauce over them for 1 minute to heat through.
8. 8 Transfer scallops to serving plates and drizzle with pan sauce.
9. 9 Garnish with chopped parsley and serve immediately.

Nutrition

Tips

• Make sure scallops are completely dry before cooking to achieve a perfect sear.
• Avoid overcrowding the pan to prevent steaming instead of searing.
• For extra flavor, squeeze a bit more fresh lemon juice over the scallops just before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Serving Suggestions

• Serve with a side of roasted asparagus or a fresh arugula salad.
• Pair with a crisp Chardonnay or a sparkling mineral water with a lemon wedge.

FAQ