Description
Plump, juicy scallops seared to golden perfection in a rich, tangy lemon garlic butter sauce. A restaurant-quality dish that’s incredibly quick and easy to make at home.
Ingredients
Scale
For the Crust:
- 1 lb dry sea scallops, side muscle removed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine (like Sauvignon Blanc)
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
1. Prepare the Crust:
- Pat the scallops completely dry with paper towels. Season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until very hot. Carefully add scallops, making sure not to overcrowd the pan. Sear for 2-3 minutes per side until a golden-brown crust forms. Transfer to a plate.
- Reduce heat to medium. Melt the butter in the same skillet. Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes to reduce slightly.
- Remove the skillet from the heat. Stir in the chopped parsley and lemon zest. Return the scallops to the pan and spoon the sauce over them. Serve immediately.
Notes
You can customize the seasonings to taste.