Lemon Garlic Butter Scallops
Simple under 10 minute sea scallops drizzled with lemon garlic butter sauce.
Servings: 4
Calories:
Equipment
- large skillet
Ingredients
- 1 pound sea scallops
- sea salt and fresh cracked black pepper
- 1 1/2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 lemon cut in 4 wedges
- 1/4 cup white wine chardonnay, pinot grigio or sauvignon blanc
- 2 tablespoons fresh parsley chopped
Instructions
- Gather and prep all ingredients before you start cooking because the scallops cook really quickly.
- Using paper towels, thoroughly pat the scallops dry on all sides. This step is important for a that beautiful golden sear!
- Season the scallops with salt and pepper. Add the olive oil to a large skillet over medium high heat. Once the oil is hot, carefully add the scallops without overcrowding (work in batches if necessary).
- Cook 2 minutes – don’t fuss with the scallops – just let them do their thing. Flip the scallops to the other side (they should release easily – if they don’t, let them cook a few more seconds).
- Season the second side with salt and pepper and cook 1 1/2 to 2 more minutes then remove from the skillet.
- Reduce the heat to low, add the butter and garlic and cook for one minute stirring constantly so the garlic doesn’t burn.
- Pour in the wine, scrape up the brown bits from the bottom of the skillet and cook 1-2 minutes while the wine reduces.
- Squeeze the juice from 1 lemon wedge into the sauce. Taste and if you’d like a heavier lemon flavor, add another small squeeze.
- Drizzle the lemon garlic butter sauce over the top of the scallops and eat right away.