Scallop Half Dozen (6) Recipe

Time20m

Serves2

Make Scallop Half Dozen (6) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Scallops
Rinse the scallops under cold water and gently pat them dry with paper towels. Ensure they are fully dry to achieve a good sear.
2
Season the Scallops
In a small bowl, mix the salt and black pepper. Sprinkle the seasoning evenly over both sides of the scallops.
3
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic (from the 2 cloves) and sauté for about 1 minute until fragrant, but not browned.
4
Cook the Scallops
Increase the heat to medium-high. Add the scallops to the skillet in a single layer, being careful not to overcrowd. Cook for about 2-3 minutes on one side until they develop a golden crust.
5
Flip the Scallops
Using tongs, carefully flip the scallops over and add the butter to the skillet. Cook for an additional 2-3 minutes until the scallops are opaque and firm to the touch.
6
Add Lemon and Parsley
Once the scallops are cooked, squeeze in the lemon juice and sprinkle chopped parsley over them. Toss gently to coat.
7
Serve
Remove from heat and serve the scallops immediately, drizzled with the pan juices and an extra sprinkle of parsley if desired.