With years of fine-dining experience, I’ve learned scallops demand gentle handling and high heat. This recipe walks you through achieving a perfect crust and finishing them in a bright lemon garlic butter. The result is a luxurious appetizer or light entrée that feels indulgent yet comes together in minutes.
Ingredients
12 large sea scallops, patted dry
Salt and freshly ground black pepper
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 garlic cloves, minced
Juice and zest of 1 lemon
1 tablespoon chopped fresh parsley
Instructions
Prep Scallops
Refrigerate scallops on paper towels to wick away moisture. Season both sides with salt and pepper just before cooking.
Sear Scallops
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add scallops without crowding; cook 2 minutes per side until golden brown. Transfer to a plate.
Make Lemon Garlic Butter
Lower heat to medium. Add remaining butter and garlic; cook 30 seconds until fragrant.
Stir in lemon juice and zest, then return scallops and spoon sauce over them to coat.
Serve
Arrange scallops on warmed plates; drizzle with extra sauce and sprinkle parsley.
Chef’s Tips
Even Sear: Ensure pan is hot and scallops are completely dry.
Don’t Overcrowd: Cook in batches if needed to maintain heat.
Flavor Variation: Add a pinch of red pepper flakes for subtle heat.
Why It Works
Contrast: Crisp exterior and tender interior highlight scallop’s sweetness.
Bright Finish: Lemon cuts through butter richness for balance.
Speed: Entire process takes under 15 minutes—perfect for last-minute dinner.
Conclusion
These pan-seared scallops with lemon garlic butter showcase professional technique in a simple, home-kitchen format. With precise timing, credible chef insights