The Best Seared Scallops
Ingredients
1½ lbs sea scallops
Salt and pepper
1 tablespoon butter
½ tablespoon olive oil
Garlic and butter (for serving)
Instructions
Pat scallops dry thoroughly with paper towels. If needed, remove the small side muscle from each scallop. Season with salt and pepper.
Heat a large skillet over high heat. Add olive oil and butter.
Once the skillet is hot, place scallops in the pan, ensuring they don’t touch. They should sizzle gently when added.
Cook for 2 minutes without touching, until a golden crust forms on the bottom.
Reduce heat to medium-high and gently flip scallops. Cook an additional 1–2 minutes until golden on the bottom and translucent-to-opaque on the sides.
Test for doneness by gently pressing the scallops. They should feel firm with a little bounce. Err on the side of undercooking, as they continue to cook while resting.
Remove scallops from the skillet and set aside.
For the garlic butter sauce, add 2 tablespoons butter to the pan, scraping up any browned bits. Add 3–4 cloves minced garlic, juice from half a lemon, and ¼ cup white wine (or chicken/vegetable broth). Simmer for 2 minutes.
Spoon the garlic butter sauce over scallops before serving. Garnish with chopped parsley if desired.
Store leftovers in an airtight container in the fridge for up to 2 days.
Servings: 4
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