Ingredients:
1 1/4 lb sea scallops side muscle removed 1
1/2 tablespoons olive oil or vegetable oil
3 tablespoons butter
1–2 cloves of garlic minced
2 tablespoon fresh lemon juice
2 teaspoons chopped fresh parsley or other fresh herbs Salt and fresh ground black pepper
Instructions:
Pat the scallops dry with paper towels and sprinkle with a pinch of sea salt right before cooking.
Add olive oil and 1 tablespoon butter to a large sauté pan or cast iron skillet over medium-high heat.
Get the fat good and hot and almost to the smoking point.
Add scallops and sear for 1 1/2 -2 minutes on each side.
They should have a golden crust on each side.
Do not overcrowd the pan, so if necessary, cook in batches.
As cooked, remove to plate.
Wipe out the skillet. Add 2 tablespoons butter to the same skillet over low heat.
Add garlic and cook until fragrant, about 1 minute.
Add lemon juice and return scallops to pan.
Warm scallops for 1-2 minutes, turning several times to get them in the lemon butter.
Sprinkle with parsley, salt, and pepper to taste, and serve immediately.
Variations
Wine Sauce: Add a splash (about ¼ cup) of dry white wine to the pan after sautéing the garlic. Let it reduce for 1–2 minutes before adding the scallops back in.
Creamy Version: Stir ¼–½ cup heavy cream into the lemon butter sauce for a richer flavor.
Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne with the garlic.
Herb Swap: Try fresh basil, dill, thyme, or tarragon instead of parsley for different flavor notes.
Citrus Twist: Use lime or orange juice/zest instead of lemon for a fresh spin.
Tips
Dry is Key: Moisture prevents browning, so pat scallops thoroughly dry before searing.
Don’t Crowd the Pan: Overcrowding will steam the scallops instead of searing them. Cook in batches if needed.
High Heat for the Sear: The pan should be hot enough that the scallops sizzle immediately on contact.
Hands Off While Searing: Don’t move the scallops until it’s time to flip—this ensures a golden crust.
Avoid Overcooking: Scallops cook quickly; once opaque and slightly firm, they’re done. Overcooking makes them tough.
Use a Cast Iron Skillet: Retains heat well and gives an even, beautiful sear.
How to Store Garlic Lemon Butter Seared Scallops
Refrigerator: Place cooled scallops in an airtight container and store in the fridge for up to 2 days.
Freezer: Not recommended—scallops tend to lose their tender texture when frozen after cooking.
Reheating: Warm gently in a skillet over low heat with a little butter or olive oil just until heated through (1–2 minutes). Avoid microwaving, as it can make them rubbery.
Sauce Storage: If you have leftover lemon butter sauce, store it separately in a small container in the fridge for up to 3 days and reheat over low heat before serving.
Nutritional Information (per serving, based on 4 servings)
Calories: ~255
Protein: 22g
Carbohydrates: 2g
Fat: 17g
Saturated Fat: 7g
Cholesterol: 80mg
Sodium: 420mg
Fiber: 0g
Sugar: 0g
Values are approximate and will vary based on the size of scallops and specific ingredients used.