Seared Lemon Garlic Butter Scallops
Have Crispy Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce! Cheaper than going out to a restaurant and just as good as chef made scallops. They are the ultimate treat!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tablespoons olive oil
- 1 1/4 pounds scallops
- 3 tablespoons unsalted butter (divided)
- 4-5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic)
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper (to taste )
- 1/4 cup dry white wine (or broth)
- 2 tablespoons lemon juice
- 1/4 cup parsley (chopped )
Instructions
- 1
If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- 2
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
- 3
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- 4
Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
- 5
Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
- 6
Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.
- 7
Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).