Pan-Seared Scallops

Pan-Seared Scallops

Pan-seared scallops are a simple yet elegant dish with golden-brown crusts and tender, juicy interiors. This recipe highlights the natural sweetness of scallops and pairs them with a buttery, lemony finish.

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Ingredients

(Serves 4)

• 1 pound large sea scallops (about 12-16)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon (about 2 tablespoons)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

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Instructions

1. Prepare the Scallops

• Rinse the scallops under cold water and pat them completely dry with paper towels.
• Remove the small muscle on the side of each scallop (if still attached).
• Season both sides with salt and pepper.

2. Heat the Pan

• Heat a large, heavy skillet (preferably cast iron or stainless steel) over medium-high heat. Add the olive oil and let it heat until shimmering.

3. Sear the Scallops

• Place the scallops in the skillet in a single layer, making sure they are not touching. Cook for 2-3 minutes without moving them, until a golden crust forms.
• Flip the scallops and cook for another 2 minutes on the other side, until golden and opaque. Remove scallops from the skillet and set aside.

4. Make the Sauce

• Lower the heat to medium. Add the butter to the skillet and let it melt.
• Stir in the minced garlic and cook for 30 seconds, until fragrant.
• Add the lemon juice and scrape up any browned bits from the bottom of the pan.

5. Combine and Serve

• Return the scallops to the skillet and spoon the sauce over them. Cook for an additional 30 seconds to heat through.
• Transfer the scallops to a serving plate and garnish with fresh parsley. Serve immediately with lemon wedges on the side.

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Tips

• Dry Scallops Are Key: Patting the scallops dry ensures a perfect sear and prevents steaming.
• High Heat: A hot pan is crucial for achieving a golden crust.
• Don't Crowd the Pan: Cook the scallops in batches if necessary to prevent overcrowding, which can lower the pan's temperature.
• Sides: Pair with mashed potatoes, risotto, or a fresh salad for a complete meal.

These Pan-Seared Scallops are quick, easy, and restaurant-quality, making them perfect for special occasions or a weeknight treat. 🥂🦪🍋