Description
These seared scallops are golden and tender, finished with a simple garlic lemon butter sauce. A restaurant-worthy dish made at home in just 30 minutes.
Ingredients
-
12 large scallops, patted dry
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
3 garlic cloves, minced
-
Juice and zest of 1 lemon
-
1 tbsp fresh parsley (or thyme/tarragon)
-
1/4 cup dry white wine or broth (optional)
-
Salt and black pepper, to taste
Instructions
-
Pat scallops completely dry. Season with salt and pepper.
-
Heat olive oil in a hot skillet over medium-high heat.
-
Sear scallops for 2–3 minutes per side without moving them. Remove and set aside.
-
Lower heat, melt butter, and sauté garlic until fragrant.
-
Deglaze pan with wine or broth. Add lemon juice and zest.
-
Return scallops to pan briefly to coat in sauce.
-
Garnish with fresh herbs and serve immediately.
Notes
-
Use “dry” scallops for best sear.
-
Substitute wine with broth for a non-alcoholic version.
-
Double the sauce if serving over pasta or grains.
-
Avoid overcooking—scallops should be springy, not firm.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American / Mediterranean