Seared Scallops with Lemon Garlic Butter
- Yield 6
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Seared Scallops with Lemon Garlic Butter is a dinner recipe on Avoteb. The yield on the card is 6. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 1/2 pounds large sea scallops, thawed
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, pressed or minced
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
- pinch of crushed red pepper flakes
- optional garnish: chopped fresh parsley or chives
Method
Prep the scallops. If your scallops have a small, tough side muscle attached, gently pull it off and discard. Blot the scallops very, very dry with paper towels. Let them rest uncovered on fresh paper towels for 5–10 minutes to air-dry. Salt both sides evenly with the fine sea salt and black pepper right before cooking.
Warm the pan. Set a wide skillet over a hot burner and let it Heat for 2–3 minutes. Tip in the olive oil and heat until shimmering and fluid (just shy of smoking).
Sear the scallops. Tip in the scallops in a single layer, making sure they are not touching. (Do this in two batches if needed.) Cook undisturbed for 1½–2 minutes, until a deep golden crust forms on the bottom and the scallops release easily from the pan. Flip and cook for 30–45 seconds, just until the sides turn opaque. Move quickly to a plate.
Finish with garlic butter. Lower the heat to medium-low. Tip in the butter to the skillet, along with a pinch of salt and pepper, and let it melt. Tip in the garlic and crushed red pepper flakes and cook for about 30 seconds, stirring constantly, until fragrant but not browned. Lift the pan from heat and mix in the lemon juice.
Put back the scallops briefly. Tip in the scallops back to the pan and gently toss for 10–15 seconds, just to coat them in the garlic butter. Do not cook longer.
6. Plate Move to a serving plate, spoon the pan sauce over the scallops, and finish with a sprinkle of fresh herbs. Plate while it is hot with lemon wedges and enjoy!
