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pan seared scallops

Seared Scallops with Lemon Butter Sauce

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Course: Main Course
Ingredients Method Notes

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

Method
 

For the Sauce
  1. 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
  1. Pat the scallops dry with paper towels and season them with salt and pepper on both sides.
  2. Heat the vegetable oil in a large skillet over medium-high heat.
  3. 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.
  4. Remove the cooked scallops from the pan, rest, then serve.

Notes

*Photo by hmw0029 licensed under CC BY-SA 2.0