Garlic Lemon Butter Seared Scallops!

Perfectly Seared Scallops with Garlic Lemon Butter Sauce

 A restaurant-quality dish that’s easy to prepare at home in under 30 minutes.

Ingredients

• 1 lb large sea scallops (about 12–16 scallops, dry-packed preferred)

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter, divided

• 4 garlic cloves, finely minced

• 1/4 cup fresh lemon juice (from about 1–2 lemons)

• 1/4 cup chicken or vegetable broth (low sodium)

• 2 tablespoons chopped fresh parsley

• Lemon slices, for garnish

Step-by-Step Instructions

 Step 1: Prep the Scallops

1. Rinse scallops gently under cold water if needed, then pat completely dry with paper towels.

   • This is crucial — moisture prevents a proper sear.

2. Check for the side muscle — a small rectangular piece on the side of the scallop — and remove it if present.

3. Season both sides of the scallops lightly with salt and freshly ground black pepper.

Pro Tip: Dry scallops = great sear. Even pat them dry a second time before searing.

 Step 2: Sear the Scallops

1. Heat 2 tablespoons olive oil and 1 tablespoon of butter in a large heavy-bottomed skillet over medium-high heat.

2. When the pan is hot and the butter begins to foam (but not brown), add scallops in a single layer.

   • Don’t crowd them. If needed, cook in batches.

3. Let them sear undisturbed for 3–4 minutes. They should develop a golden-brown crust.

4. Gently flip each scallop using tongs. Sear the second side for 2–3 minutes until golden and just cooked through.

🧡 Pro Tip: Don’t move or flip too early — this prevents browning.

5. Remove scallops from the pan and set aside on a plate. Cover loosely with foil to keep warm.

 Step 3: Make the Garlic Lemon Butter Sauce

1. In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter.

2. Once melted, add minced garlic and sauté for 30–40 seconds, stirring frequently.

   • The garlic should become fragrant but not browned.

3. Pour in lemon juice and chicken or vegetable broth.

4. Use a wooden spoon to scrape up the brown bits (fond) from the skillet — this adds lots of flavor.

5. Let the sauce simmer gently for about 2 minutes, allowing it to reduce slightly.

Optional: Add a pinch of crushed red pepper flakes for a little heat or a splash of white wine for extra depth.

 Step 4: Return the Scallops to the Pan

1. Gently return the seared scallops to the pan.

2. Spoon the garlic lemon butter sauce over the scallops.

3. Let them cook for about 1 more minute, just to warm through and absorb some of the sauce.

 Step 5: Garnish and Serve

1. Sprinkle with fresh chopped parsley.

2. Garnish with lemon slices.

3. Serve immediately, spooning extra sauce over the top.

Serving Ideas

Serve with:

• Creamy mashed potatoes or cauliflower mash

• Buttered pasta or risotto

• Garlic sautéed spinach or asparagus

• A side of crusty bread for dipping in the sauce

Additional Tips for Success

• Use a stainless steel or cast iron skillet for best searing results.

• Don’t overcook scallops – they should be opaque and springy to the touch.

• If your scallops release a lot of liquid in the pan, it may mean they were wet-packed or not dried enough.