Lemon Garlic Butter Scallops

Lemon Garlic Butter Scallops
Tender sea scallops are seasoned with salt and pepper, then seared to golden perfection in a skillet. A luscious lemon garlic butter sauce, infused with minced garlic, lemon zest, and fresh parsley, adds brightness and depth to the dish. Garnished with fresh parsley and accompanied by lemon wedges, this dish offers a delightful symphony of savory and citrusy notes.

Approx times: Prep: 10 min - Cook: 10 min
Ingredients
Serves 4
  • 1 lb large sea scallops, patted dry
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tbsp chopped fresh parsley
  • 1 tbsp of olive oil or clarified butter
  • Salt and pepper, to taste
  • Mashed potatoes or cauliflower mash (optional)
  • Lemon wedges
  • Fresh parsley, for garnish
Directions
  • Ensure that the scallops are dry by patting them gently with paper towels. Moisture prevents proper browning. Season both sides of the scallops with salt and pepper. Set aside.
  • In a small saucepan, melt the butter over medium heat.
  • Add in the garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  • Stir in the lemon zest and lemon juice, and cook for an additional minute.
  • Add the parsley and season with salt and pepper to taste. Remove from heat and set aside.
  • Heat a large skillet over medium-high heat. Add a tablespoon of olive oil or clarified butter.
  • Once the skillet is hot, carefully add the scallops in a single layer, making sure they are not crowded. You may need to cook them in batches.
  • Allow the scallops to sear without moving them for about 2-3 minutes until a golden crust forms on the bottom.
  • Using tongs, flip the scallops and cook for an additional 2-3 minutes until they are opaque and cooked through.
  • Remove the scallops from the skillet and transfer them to a plate.
  • Pour the prepared lemon garlic butter sauce over the cooked scallops.
  • Garnish with additional chopped parsley and serve immediately.
  • Optionally, serve the scallops over a bed of mashed potatoes or cauliflower mash.
  • Serve with lemon wedges on the side for an extra burst of citrus flavor.