Lemon Garlic Scallops (Printable)
Seared sea scallops in a zesty lemon garlic butter sauce with fresh parsley and a golden crust.
# What You'll Need:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ Aromatics & Herbs
02 - 3 cloves garlic, finely minced
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tsp grated lemon zest
→ Sauces & Fats
05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 2 tbsp fresh lemon juice
→ Seasonings
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper
# How-To Steps:
01 - Pat scallops completely dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until hot and shimmering.
03 - Add scallops in a single layer without overcrowding. Sear undisturbed for 2 minutes until golden crust forms, then flip and cook 1-2 minutes more. Transfer to plate and cover loosely with foil.
04 - Reduce heat to medium. Add remaining butter and minced garlic to skillet. Sauté 30 seconds until fragrant.
05 - Stir in lemon juice and zest, scraping up browned bits from bottom. Simmer 1 minute.
06 - Return scallops to pan, spoon sauce over, and cook 1 minute to heat through. Sprinkle with parsley and serve immediately.
# Expert Advice:
01 -
- Restaurant quality elegance in under twenty minutes
- The sauce creates itself from the scallops fond
02 -
- Wet scallops will steam instead of sear, so be obsessive about drying them thoroughly
- Don't overcrowd the pan or the temperature drops and you lose that golden crust
03 -
- Sprinkle a tiny pinch of smoked paprika over the finished scallops for color and depth
- Add a splash of white wine to the sauce before lemon for extra sophistication