Serves: 3-4
Prep Time: 5 min
Cook Time: 5-7 min
This seared lemon garlic butter scallops dish is best made with the freshest scallops you can find for a sweeter and softer bite.
Ingredients
1 ¼ lbs scallops
Salt and black pepper to season
2 tbs olive oil
3 tbs unsalted butter
5 large garlic cloves, minced
¼ cup dry white wine or broth
½ tbs chili flakes
2 tbs fresh lemon juice
¼ cup parsley, chopped
Instructions
If your scallops are frozen, make sure to thaw them in cold water, thoroughly pat dry them with paper towels, and season generously with salt and pepper on both sides.
In a large pan over medium-high heat, add in your olive oil once hot, then add a single layer of scallops. You can cook in batches, if needed. Let them sear for 2-3 minutes per side or until a light golden crust begins to form on the bottom.
Remove from the skillet and transfer to a plate. Any excess juices will later be added back into the sauce.
Use the same pan to make the sauce, making sure to scrape any burnt bits off or it’ll flavor the sauce. Browned bits are alright to keep. If you have to wash and dry the pan, that is okay too.
Add in the butter, minced garlic and cook for 2 minutes. Then pour in your wine or broth, chili flakes and let cook for another 1-2 minutes. Then stir in the lemon juice, excess scallop juice from the plate, and any extra butter if needed.
Garnish with parsley, and enjoy!
Note: I strained the juices at the end for a cleaner sauce, but that is completely optional.
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