Pan Seared Scallops
Golden pan seared scallops finished with garlic butter and lemon. Quick and elegant seafood recipe.
Ingredients
- 1 pound large dry-packed sea scallops
- 1 tablespoon olive oil or avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley chopped
Instructions
- Pat scallops completely dry with paper towels. Season both sides with salt and black pepper. Heat oil in a large skillet over medium-high heat until very hot. Place scallops in the pan in a single layer without overcrowding. Cook undisturbed for 2–3 minutes until a deep golden crust forms. Flip scallops and cook for another 2 minutes until just opaque in the center. Reduce heat to medium and add butter and minced garlic. Spoon melted butter over scallops for 30 seconds. Remove from heat, drizzle with fresh lemon juice, and garnish with chopped parsley. Serve immediately.
Notes
Use dry-packed scallops for best searing results. Do not overcrowd the pan. Avoid overcooking to keep scallops tender. Serve immediately for optimal texture.