Seared Scallops with Lemon Butter Sauce
Ingredients
For the Sauce
- 1/2 cup unsalted butter at room temperature
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- salt, to taste
- pepper, to taste
- fresh parsley, chopped (for garnish, optional)
For the Scallops
- 1 lb bay or sea scallops
- salt, to taste
- pepper, to taste
- 2 tbsp vegetable oil
Instructions
For the Sauce
- Combine the softened butter, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl and mix well until all the ingredients are fully incorporated, and there are no lumps.
For the Scallops
- Pat the scallops dry with paper towels and season them with salt and pepper on both sides.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the scallops to the preheated pan, making sure not to overcrowd them. Cook the scallops for 2-3 minutes on each side or until you get a golden crust on each piece.
- Remove the cooked scallops from the pan, rest, then serve.
Notes
*Photo by hmw0029 licensed under CC BY-SA 2.0
