Pan-Seared Lemon Butter Scallops are a delightful dish that balances the sweetness of scallops with the tanginess of lemon and richness of butter. Here’s a simple recipe to make them:
Ingredients:
Fresh scallops (about 1 lb)
Salt and pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Lemon slices (for garnish, optional)
Instructions:
Prepare the Scallops:
Pat the scallops dry with paper towels. This helps them sear properly.
Season both sides of the scallops with salt and pepper.
Sear the Scallops:
Heat olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking.
Carefully add the scallops to the skillet in a single layer, making sure they are not crowded. Work in batches if necessary.
Sear the scallops for about 2-3 minutes on each side, or until they develop a golden-brown crust. Be careful not to overcook them as they can become rubbery.
Make the Lemon Butter Sauce:
