Pan-Seared Herb Butter Scallops

• 12 large sea scallops
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon grated lemon zest
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• Optional garnish: lemon wedges and additional parsley

Steps

1. 1 Pat scallops dry with paper towels and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Add scallops, leaving space between each, and sear for 2 minutes per side or until golden brown and just cooked through.
4. 4 Transfer scallops to a plate and keep warm.
5. 5 Reduce heat to medium, add butter, parsley, chives, lemon zest, and garlic to the skillet.
6. 6 Cook for 1-2 minutes until fragrant, then stir in lemon juice.
7. 7 Drizzle herb butter over scallops.
8. 8 Serve immediately with optional lemon wedges and parsley garnish.

Nutrition

Tips

• Ensure scallops are perfectly dry before cooking to achieve a golden sear.
• Don’t overcrowd the pan to prevent steaming instead of searing.
• For a dairy-free option, substitute the butter with olive oil.

Storage

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

Serving Suggestions

• Serve with a side of garlic mashed potatoes and roasted asparagus.
• Pair with a crisp Chardonnay or a zesty Sauvignon Blanc.

FAQ