Description
This pan-seared scallops recipe delivers a restaurant-quality seafood sensation that’s quick and easy to make. Featuring a golden crust with tender, juicy interiors, scallops are perfectly seared in olive oil and finished with garlic butter, fresh lemon juice, and parsley for a deliciously simple yet elegant main course.
Ingredients
Scale
Seafood
- 1 pound large sea scallops (dry-packed, side muscle removed)
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Seasonings & Aromatics
- Salt and black pepper to taste
- 2 cloves garlic, minced
- Juice of 1/2 lemon
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Scallops: Pat the scallops dry thoroughly with paper towels to ensure a perfect sear. Season both sides evenly with salt and black pepper.
- Heat the Skillet: Heat olive oil in a large skillet over medium-high heat until it begins to shimmer, indicating it’s hot enough for searing.
- Sear the Scallops: Place the scallops in a single layer without overcrowding the pan. Let them cook undisturbed for 2 to 3 minutes until a golden crust forms on the bottom.
- Flip and Add Flavor: Flip the scallops carefully. Add the unsalted butter and minced garlic to the skillet. Cook for another 1 to 2 minutes while spooning the melted butter and garlic over the scallops.
- Finish and Serve: Once the scallops are opaque and firm to the touch, remove them from heat. Squeeze fresh lemon juice over the scallops and sprinkle with chopped fresh parsley before serving.
Notes
- Patting scallops dry is crucial to developing a perfect golden crust; moisture prevents proper searing.
- Serve scallops over creamy risotto, pasta, or alongside sautéed vegetables to create a complete meal.
- Avoid overcrowding the pan to ensure even searing and prevent steaming the scallops.
- Use dry-packed scallops rather than wet to enhance browning and flavor.
