Description
Pan-Seared Scallops are a simple yet elegant seafood dish featuring perfectly browned scallops cooked with garlic and lemon butter. This recipe ensures a golden crust on the outside while keeping the scallops tender and juicy inside, making it an ultimate gourmet dinner option that’s quick to prepare and ideal for seafood lovers.
Ingredients
Scale
Seafood
- 1 pound sea scallops (dry-packed, side muscle removed)
Seasoning & Fats
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
Additional Flavor
- 1 clove garlic (minced)
- Juice of 1/2 lemon
- Chopped fresh parsley (for garnish)
Instructions
- Prepare the Scallops: Pat the scallops dry thoroughly with paper towels to remove excess moisture, which helps achieve a perfect sear. Season both sides generously with salt and black pepper.
- Heat the Pan: Place a large skillet over medium-high heat and add olive oil. Heat until the oil is shimmering but not smoking, indicating the pan is hot enough for searing.
- Sear the Scallops: Carefully arrange the scallops in the pan ensuring they do not touch each other. Cook undisturbed for 2 to 3 minutes until a golden-brown crust forms on the bottom.
- Flip and Add Flavor: Turn the scallops over and immediately add the butter and minced garlic to the pan. Continue cooking for another 1 to 2 minutes while spooning the melted butter and garlic over the scallops to infuse flavor.
- Finish and Garnish: Remove the pan from heat once the scallops are opaque and slightly firm when pressed. Squeeze fresh lemon juice over the scallops and sprinkle with chopped parsley before serving.
Notes
- Ensure scallops are completely dry before cooking to get the best crust.
- Do not overcrowd the pan to allow even searing and avoid steaming.
- Serve over pasta, risotto, or alongside sautéed vegetables for a well-rounded meal.
- Use dry-packed scallops instead of wet-packed for better flavor and texture.
