Pan-Seared Scallops with Lemon Butter Sauce

Pan-Seared Scallops with Lemon Butter Sauce is a refined dish with perfectly golden scallops bathed in a tangy, buttery sauce. It’s easy to prepare and offers a burst of fresh, zesty flavors. Here’s the recipe:

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Ingredients:

For the Scallops:

• 1 pound large sea scallops, patted dry
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Lemon Butter Sauce:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1/4 cup chicken broth (optional, for more sauce)
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

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Instructions:

1. Prepare the Scallops:

• Pat the scallops completely dry with paper towels. Moisture prevents a proper sear.
• Season both sides with salt and pepper.

2. Sear the Scallops:

• Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is melted and the pan is very hot.
• Add the scallops in a single layer, making sure they don’t touch (work in batches if necessary).
• Sear for 2-3 minutes on each side, without moving them, until they are golden brown and caramelized. Remove the scallops from the skillet and set them aside.

3. Make the Lemon Butter Sauce:

• Reduce the heat to medium and add 2 tablespoons of butter to the same skillet.
• Add the minced garlic and sauté for 30 seconds until fragrant.
• Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
• Stir in the lemon juice, lemon zest, and chicken broth (if using). Let the sauce simmer for 1-2 minutes.
• Add the chopped parsley and season with salt and pepper to taste.

4. Combine and Serve:

• Return the scallops to the skillet, spooning the sauce over them to coat. Heat for 1-2 minutes to warm the scallops through.
• Transfer to serving plates and drizzle with the remaining sauce.

5. Serve:

• Serve immediately with sides such as rice, mashed potatoes, or steamed vegetables, and garnish with extra parsley and lemon wedges.

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Tips:

• Perfect Sear: Ensure the scallops are dry and the pan is hot before adding them. This ensures a caramelized crust.
• Wine Substitution: If you prefer not to use wine, replace it with extra chicken broth and a splash of white vinegar for acidity.
• Creamy Variation: Add 2-3 tablespoons of heavy cream to the sauce for a rich, velvety texture.
• Garnish Options: Fresh thyme or chives can be used instead of parsley for a flavor variation.

This Pan-Seared Scallops with Lemon Butter Sauce recipe brings restaurant-quality flavors to your table with ease. Enjoy this bright and indulgent dish!