With years of fine-dining experience, I’ve learned scallops demand gentle handling and high heat. This recipe walks you through achieving a perfect crust and finishing them in a bright lemon garlic butter. The result is a luxurious appetizer or light entrée that feels indulgent yet comes together in minutes.

Ingredients

• 12 large sea scallops, patted dry

• Salt and freshly ground black pepper

• 2 tablespoons unsalted butter, divided

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• Juice and zest of 1 lemon

• 1 tablespoon chopped fresh parsley

Instructions

1. Prep Scallops

   • Refrigerate scallops on paper towels to wick away moisture. Season both sides with salt and pepper just before cooking.

2. Sear Scallops

   • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

   • Add scallops without crowding; cook 2 minutes per side until golden brown. Transfer to a plate.

3. Make Lemon Garlic Butter

   • Lower heat to medium. Add remaining butter and garlic; cook 30 seconds until fragrant.

   • Stir in lemon juice and zest, then return scallops and spoon sauce over them to coat.

4. Serve

   • Arrange scallops on warmed plates; drizzle with extra sauce and sprinkle parsley.

Chef’s Tips

• Even Sear: Ensure pan is hot and scallops are completely dry.

• Don’t Overcrowd: Cook in batches if needed to maintain heat.

• Flavor Variation: Add a pinch of red pepper flakes for subtle heat.

Why It Works

• Contrast: Crisp exterior and tender interior highlight scallop’s sweetness.

• Bright Finish: Lemon cuts through butter richness for balance.

• Speed: Entire process takes under 15 minutes—perfect for last-minute dinner.

Conclusion

These pan-seared scallops with lemon garlic butter showcase professional technique in a simple, home-kitchen format. With precise timing, credible chef insights