Seared Scallops with Lemon Butter

Dry sea scallops develop a golden crust in a hot skillet, then are finished with a bright lemon-garlic butter sauce and fresh parsley.

Prep: 10 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds dry sea scallops
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon neutral oil
• 4 tablespoons unsalted butter
• 2 cloves garlic
• 1 medium lemon
• 2 tablespoons fresh parsley

Cooking instructions

1. Pat the scallops thoroughly dry with paper towels. Remove the small side muscle from each scallop, if present. Season both flat sides with the salt and black pepper. (about 5 min)
2. Heat a large skillet over medium-high heat until very hot. Add the neutral oil and heat until shimmering. Arrange the scallops in a single layer without crowding; cook in batches if needed. (about 1 min) — Medium-high heat
3. Sear the scallops without moving them until a deep golden crust forms, 2 to 3 minutes. Turn and cook the second side until opaque and firm and the centers reach 145°F (63°C), about 1 to 3 minutes more. (about 5 min) — Medium-high heat
4. Transfer the scallops to a plate. Reduce the heat to medium and add the butter. When it foams, add the minced garlic and cook for 30 seconds, stirring constantly. (about 1 min) — Medium heat
5. Remove the skillet from the heat. Stir in the zest and juice of the lemon and the chopped parsley, scraping up any browned bits. Spoon the lemon butter over the scallops and serve immediately. (about 2 min)