Description
A simple yet elegant dish featuring perfectly seared scallops in a rich lemon butter sauce, enhanced with garlic and fresh parsley.
Ingredients
- 2 pounds sea scallops (thawed)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 garlic cloves (minced)
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced parsley
- Pinch of red pepper flakes
- Salt
- Fresh ground pepper
Instructions
- Pat the scallops dry with a paper towel and season them with salt and fresh ground pepper on both sides.
- Heat a pan over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the scallops, ensuring not to overcrowd the pan.
- Cook the scallops for 60 to 90 seconds on one side until they develop a golden crust. Flip them and cook for another 60 to 90 seconds until just cooked through. Remove from the pan and repeat until all scallops are cooked.
- Reduce the heat to low and add the butter, minced garlic, and fresh lemon juice to the same pan. Stir well, scraping up any brown bits from the bottom for 1 to 2 minutes.
- Stir in the red pepper flakes and chopped parsley, then remove the pan from heat.
- Drizzle the sauce over the scallops and serve immediately.
Notes
For best results, ensure that the scallops are fresh and thoroughly pat dry before cooking. Serve immediately for optimal flavor.