Pan-seared Scallops Recipe

Clean the Scallops

Rinse the scallops under cold water to remove any sand or grit. Pat them dry with paper towels to ensure a good sear.

Season the Scallops

Season both sides of the scallops with salt and black pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until it shimmers but is not smoking.

Sear the Scallops

Carefully place the scallops in the hot skillet without crowding them. Sear for 2-3 minutes on each side until they are golden brown and opaque in the center. Remove them from the pan and set aside.

Melt the Butter

In the same skillet, reduce the heat to medium and add the unsalted butter. Allow it to melt completely.

Add Garlic

Once the butter is melted, add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.

Add Lemon Juice and Season

Stir in the lemon juice, and season with salt and black pepper to taste. Let the sauce simmer for another minute.

Add Parsley

Remove the skillet from heat and stir in the chopped parsley.

Plate the Scallops

Place the seared scallops on a serving plate.

Drizzle with Sauce

Spoon the lemon butter sauce over the scallops generously.

Garnish and Serve

Garnish with extra parsley if desired and serve immediately.