Description
A delightful recipe for pan-seared scallops with a rich browned butter sauce.
Ingredients
Scale
- 1 pound large sea scallops, patted dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Season the scallops with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes without moving them until a golden crust forms.
- Flip the scallops and cook for an additional 2-3 minutes until they are opaque and cooked through. Remove the scallops from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Allow it to melt and bubble, stirring occasionally until it turns a golden brown color and has a nutty aroma, about 3-4 minutes.
- Add the minced garlic to the browned butter and cook for an additional 30 seconds, stirring constantly.
- Remove the skillet from heat and stir in the lemon juice.
- Return the scallops to the skillet, gently tossing them in the browned butter sauce to coat.
- Serve immediately, garnished with chopped parsley and lemon wedges on the side.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 0g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 70mg