Directions
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Prepare scallops: Begin by patting your scallops completely dry with paper towels. It’s crucial to ensure they are dry to achieve that tremendous, golden sear. Season both sides with salt and pepper, enhancing their natural sweetness.
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Sear the scallops: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the oil shimmers—indicating it’s hot and ready—carefully add the seasoned scallops in a single layer. Sear each side for about 2 minutes or until they turn a beautiful golden brown. Remove the scallops and set them aside on a plate.
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Make the sauce: Using the same skillet (and the wonderful flavors left behind), melt the remaining 2 tablespoons of butter over medium heat. As it melts, add the minced garlic and sauté for about 30 seconds or until it becomes fragrant—be careful not to let it burn. Then, stir in the freshly squeezed lemon juice, scraping up any browned bits from the bottom of the pan, infusing the sauce with tremendous flavor.
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Finish: Return the scallops to the pan for an additional 30 seconds, spooning the buttery sauce over them to ensure they absorb all the wonderful flavors.
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Serve: Finally, sprinkle the scallops with fresh parsley and garnish with extra lemon slices. Serve them immediately—these scallops pair beautifully with rice, pasta, or crusty bread to soak up the delicious sauce. If you desire extra richness, consider adding a splash of white wine to the sauce before incorporating the lemon juice.
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