Best Pan Seared Scallops
Restaurant quality pan seared scallops - golden brown drizzled with an irresistible lemony garlic butter sauce in 10 minutes. Step by step instructions.
Servings: 4
Calories:
Equipment
- large skillet
Ingredients
- fresh 'dry' sea scallops plan 3-4 per person
- sea salt (or kosher salt) and fresh cracked black pepper
- 1 1/2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 whole lemon cut in 4 wedges
- 2 tablespoons fresh parsley chopped
Instructions
- Gather and prep all your ingredients before you start cooking. Scallops cook really fast so you want everything on hand and ready.
- Using paper towels, pat scallops dry on all sides, top and bottom. This step is important so they're as dry as possible. Excess moisture makes them steam, not sear.Season scallops on both sides with salt and black pepper.
- Heat oil in a large skillet over medium to medium-high heat. Add scallops to the pan in a single layer, leaving a little space between them. Cook for 2-3 minutes without touching them until there’s a golden crust and they release easily from the skillet. If they don’t release easily, let them cook a few more seconds.
- Flip to the other side and continue cooking another 1 1/2 to 2 minutes then remove scallops from the skillet.
- Reduce heat to low, add butter and minced garlic. Cook one minute stirring often so the garlic doesn’t burn.
- Squeeze juice from one wedge of lemon into the sauce. Give it a stir, taste and if you’d like a heavier lemon flavor, add another small squeeze.
- Return the scallops to the skillet just to warm slightly. Spoon the garlic butter sauce over the top of the scallops, garnish with chopped parsley and eat right away.