Classic Seared Scallops with Lemon-Butter Sauce
Traditional dish · French
Perfectly seared sea scallops with a golden-brown crust, served in a delicate lemon-butter sauce. A timeless and elegant appetizer or main course.
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Ingredients
- Large sea scallops1.5 lbs
- Unsalted butter4 tbsp
- Olive oil2 tbsp
- Garlic, minced2 cloves
- Lemon juice2 tbsp
- Dry white wine1/4 cup
- Fresh parsley, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Pat the scallops completely dry with paper towels. Season generously with salt and pepper.
- 2
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
- 3
Sear scallops for 1.5-2 minutes per side, until a deep golden-brown crust forms. Do not overcrowd the pan; cook in batches if necessary. Remove scallops from the skillet and set aside.
- 4
Reduce heat to medium. Add remaining 3 tbsp butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
- 5
Pour in white wine and lemon juice. Scrape up any browned bits from the bottom of the pan. Simmer for 1-2 minutes until slightly reduced.
- 6
Stir in chopped parsley. Return scallops to the pan briefly to coat in the sauce.
- 7
Serve immediately.
