Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat.
Add the olive oil and let it heat until shimmering but not smoking.
3. Sear the scallops
Place the scallops in the pan in a single layer, leaving space between them. Do not overcrowd the skillet.
Cook without moving them for about 2 minutes, until the bottom forms a golden-brown crust.
Flip each scallop carefully with tongs and cook for another 1–2 minutes on the other side, until opaque in the center.
Remove the scallops from the pan and transfer them to a plate.
4. Make the garlic butter sauce
In the same skillet, reduce the heat to medium.
Add the butter and let it melt.
Stir in the minced garlic and cook for about 30 seconds until fragrant, but not burned.
Add the lemon juice and stir to combine, scraping up any browned bits from the pan for extra flavor.
5. Finish the dish
Return the scallops to the skillet for about 30 seconds, spooning the garlic butter sauce over them.
Sprinkle with fresh parsley.
Serve immediately with extra lemon wedges.
Tips for Perfect Seared Scallops
Dry thoroughly – Moisture prevents browning. Always pat the scallops dry.
High heat – A hot skillet ensures that golden crust.
Don’t overcook – Scallops only need a few minutes; otherwise, they turn rubbery.
Use real butter – It gives richness to the garlic-lemon sauce.
Serving Suggestions
Serve over creamy risotto, garlic mashed potatoes, or pasta tossed with olive oil.
Pair with steamed asparagus, roasted vegetables, or a fresh green salad.
A crisp white wine like Sauvignon Blanc or Chardonnay makes the perfect companion.
Nutrition (per serving, approx.)
Calories: 220
Protein: 20 g
Fat: 14 g
Carbohydrates: 2 g
ADVERTISEMENT
