Description
A quick and flavorful recipe for seared scallops cooked to perfection with a golden crust and finished with a tangy lemon garlic butter sauce, perfect for a sophisticated yet easy seafood dish.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds large sea scallops, thawed
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, pressed or minced
- 2 tablespoons fresh lemon juice
- Pinch of crushed red pepper flakes
For Serving
- Lemon wedges
- Optional garnish: chopped fresh parsley or chives
Instructions
- Prep the scallops: If your scallops have a small, tough side muscle attached, gently pull it off and discard. Pat the scallops very dry with paper towels and let them rest uncovered on fresh paper towels for 5–10 minutes to air-dry. Season both sides evenly with fine sea salt and black pepper right before cooking.
- Heat the pan: Place a large skillet over high heat and preheat for 2–3 minutes. Add olive oil and heat until shimmering and fluid, just shy of smoking.
- Sear the scallops: Add the scallops in a single layer without touching each other. Cook undisturbed for 2 minutes until a deep golden crust forms and scallops release easily from the pan. Flip and cook for 45 seconds until sides turn opaque. Transfer to a plate.
- Finish with garlic butter: Reduce heat to medium-low. Add butter, a pinch of salt and pepper, and let it melt. Add garlic and crushed red pepper flakes; cook for 30 seconds, stirring constantly until fragrant but not browned. Remove pan from heat and stir in lemon juice.
- Return scallops briefly: Add scallops back into the pan and gently toss for 15 seconds to coat them with the garlic butter. Do not cook longer to avoid overcooking.
- Serve: Transfer scallops to a serving plate, spoon pan sauce over them, garnish with fresh parsley or chives if desired, and serve immediately with lemon wedges.
Notes
- Pat scallops dry thoroughly to ensure a perfect sear and avoid steaming.
- Do not overcrowd the pan; sear scallops in batches if necessary to maintain high heat and crisp crust.
- Use unsalted butter to control seasoning better in the sauce.
- Timing is critical; avoid overcooking scallops as they become rubbery.
- Fresh lemon juice brightens the dish—add just before serving for best flavor.
- Garnish with fresh herbs like parsley or chives for color and freshness.
