Description
Follow these steps to cook large sea scallops to a perfect golden-brown crust and finish them in a simple lemon butter sauce.
Ingredients
Scale
- 1 lb large sea scallops (dry packed preferred)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons cold unsalted butter, cut into pieces
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Pat the scallops very dry using paper towels. Season both sides lightly with salt and pepper.
- Heat the olive oil in a large, heavy-bottomed skillet (cast iron works well) over medium-high heat until it shimmers.
- Place the scallops in the hot skillet, ensuring they do not touch. Sear for 2 to 3 minutes without moving them until a deep golden-brown crust forms.
- Flip the scallops and sear for another 1 to 2 minutes until cooked through. Remove the scallops from the skillet and set them aside on a plate.
- Reduce the heat to medium. Add the 2 tablespoons of butter and minced garlic to the skillet. Cook for about 30 seconds until fragrant.
- Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let the liquid reduce slightly for 1 minute.
- Remove the skillet from the heat. Whisk in the cold butter pieces one at a time until the sauce thickens slightly and emulsifies. Stir in the lemon juice.
- Return the scallops to the pan and gently toss them in the sauce to coat.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Use dry-packed scallops; wet-packed scallops release too much water and will steam instead of sear.
- For the best sear, make sure your skillet is very hot before adding the oil and scallops.
- Do not overcrowd the pan; cook in batches if necessary to maintain high heat.
- Prep Time: 10 min
- Cook Time: 8 min
- Category: Dinner
- Method: Pan Searing
- Cuisine: American
Nutrition
- Serving Size: 1/2 lb scallops
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 35
- Cholesterol: 150