Seared Scallops with Lemon
Tender, perfectly seared scallops paired with a zesty lemon sauce create a dish that is both elegant and simple. This recipe highlights the sweetness of the scallops against a bright, tangy backdrop.
Ingredients
- 12 large sea scallops, patted dry
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 lemon juiced and zested
- 1/4 teaspoons red pepper flakes, optional for heat
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped for garnish
Directions
Pat the scallops dry with paper towels to remove any moisture. Season both sides with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat until shimmering.
Add the scallops to the skillet in a single layer, being careful not to overcrowd. Sear for about 2-3 minutes on each side until they are golden brown and opaque in the center.
Reduce heat to medium and add the butter and minced garlic to the skillet. Cook for about 30 seconds until the garlic is fragrant but not browned.
Add the lemon juice, zest, and red pepper flakes to the pan. Stir gently to coat the scallops in the sauce, cooking for another minute.
Transfer scallops to plates and drizzle with the sauce from the pan. Garnish with chopped parsley.