Description
Delicious garlic butter scallops served with a rich sauce, combining simplicity and sophistication for a restaurant-quality meal.
Ingredients
- 1.5-2 lbs large sea scallops (U-10 or U-12)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 4 tbsp unsalted butter (cold)
- 4 cloves garlic (minced)
- Juice of 1/2 lemon
- 2 tbsp fresh parsley (chopped)
Instructions
- Remove the side muscle from the scallops and pat them completely dry. Season with salt and pepper just before cooking.
- Heat a large skillet over medium-high to high heat for 3-4 minutes and add olive oil, allowing it to shimmer.
- Sear the scallops without moving them for 2-3 minutes until golden brown.
- Flip the scallops and cook for an additional 1-2 minutes, ensuring they are just done.
- Remove the scallops from the pan and reduce the heat to medium-low.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Incorporate the cold butter and swirl to melt, unlocking a rich, creamy consistency.
- Squeeze in the lemon juice and sprinkle the chopped parsley into the sauce.
- Return the scallops to the pan, spooning sauce over them.
- Serve immediately while hot, ensuring every scallop is enveloped in that luscious garlic butter sauce.
Notes
For best results, do not overcrowd the pan and ensure the skillet is adequately preheated.