Seared Scallops with Lemon Butter Sauce

local_grocery_store Ingredients

• 1 pound Scallops, pat dry with paper towels
• 1/2 teaspoon Salt, divided
• 1/4 teaspoon Black pepper, divided
• 2 tablespoons All-purpose flour
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 2 cloves Garlic, minced
• 2 tablespoons Lemon juice
• 1 tablespoon Fresh parsley, chopped

restaurant_menu Method

1. 1.Season the scallops with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
2. 2.Dredge the scallops in flour, shaking off any excess.
3. 3.Heat the olive oil in a large skillet over medium-high heat.
4. 4.Add the scallops to the skillet and cook for 2-3 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
5. 5.In the same skillet, melt the butter over medium heat.
6. 6.Add the minced garlic and cook for 1 minute, until fragrant.
7. 7.Stir in the lemon juice, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of black pepper.
8. 8.Return the scallops to the skillet and cook for an additional 1-2 minutes, until heated through and coated with the sauce.
9. 9.Sprinkle with fresh parsley before serving.

lightbulb_outline Tips

• chevron_rightMake sure to pat the scallops dry before seasoning them. This will help them sear properly and develop a nice crust.
• chevron_rightDon't overcrowd the skillet when cooking the scallops. Cook them in batches if necessary to ensure they cook evenly.
• chevron_rightFor an extra burst of flavor, add a pinch of red pepper flakes to the lemon butter sauce.
• chevron_rightServe the scallops over a bed of creamy mashed potatoes or with a side of roasted asparagus for a complete meal.