Lemon Garlic Seared Scallops
Servings 8 pieces
Ingredients
For the scallops
- 8 large dry sea scallops (8 large scallops = about 1/2 pounds)
- kosher salt sprinkle
- freshly ground black pepper sprinkle
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
For the sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/2 lemon juiced
- kosher salt to taste
- freshly ground black pepper to taste
To serve
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Sear the scallops
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry with paper towels.
- Sprinkle salt and pepper on each scallop. Don't put too much pepper as it tends to burn easily.
- Add the olive oil and butter to a large saute pan on medium-high heat.
- Once the butter starts to sizzle, place the scallops one at a time on the pan, ensuring that they are not touching each other.
- Sear the scallops for 1 1/2 minutes on each side. To ensure a good crust, do not lift or move the scallops while searing.
- Transfer scallops to a platter and set aside.
Make the sauce
- Add the butter to the same pan and melt at medium-low temperature.
- Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in the lemon juice and season with salt and pepper, to taste.
To serve
- Serve scallops immediately with the sauce. Garnish with chopped parsley.