Pan-Seared Scallops with Garlic Butter Sauce

• Large Sea Scallops

  0.5 lb
• Unsalted Butter

  4 tbsp
• Garlic

  2 cloves
• Olive Oil

  1 tbsp
• Salt

  0.3 tsp
• Black Pepper

  0.1 tsp
• Fresh Parsley

  2 tbsp
• Lemon

  0.5 half

All Steps

1. 1

   Pat the scallops thoroughly dry with paper towels. This is crucial for a good sear. Season both sides generously with salt and black pepper.

2. 2

   Heat olive oil in a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until shimmering, just before it starts to smoke.

3. 3

   Add scallops to the hot skillet in a single layer, ensuring not to overcrowd the pan. If necessary, cook in batches. Sear for 1.5 to 2 minutes per side until a beautiful golden-brown crust forms and the scallops are opaque throughout.

4. 4

   Remove the seared scallops from the skillet and set them aside on a plate.

5. 5

   Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

6. 6

   Return the scallops to the skillet. Squeeze the fresh lemon juice over the scallops and spoon the garlic butter sauce over them to coat.

7. 7

   Garnish with fresh chopped parsley and serve immediately. These scallops are excellent served with pasta, rice, or a simple green salad.