Ingredients:
1 pound sea scallops, patted dry
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 cup fresh lemon juice
1/4 cup vegetable or chicken broth
1 tablespoon fresh parsley, chopped
Lemon zest, for garnish
Lemon wedges (optional)
Instructions:
Season the Scallops: Lightly season the scallops with salt and black pepper on both sides.
Sear the Scallops: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, carefully place the scallops in the pan, making sure not to overcrowd them. Sear for 2-3 minutes per side, or until they are golden brown and caramelized. Remove the scallops from the skillet and set aside.
Prepare the Lemon Garlic Butter Sauce: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the lemon juice and broth, scraping up any browned bits from the pan. Simmer for 2-3 minutes to reduce slightly.
Return the Scallops: Place the scallops back into the skillet, spooning the sauce over them. Let them cook for 1 minute to heat through.
Serve: Transfer the scallops to a serving plate and drizzle with the lemon garlic butter sauce. Garnish with fresh parsley, lemon zest, and lemon wedges on the side for an extra citrusy kick.
Nutritional Information:
⏰ Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
🔥 Kcal: 270 kcal per serving | 🍽️ Servings: 4 servings
