Seared Scallops with Garlic Lemon Butter

Today’s recipe is a super easy scallop dish that’s great on its own or as a side.  When I’m feeling ambitious, these scallops and sauce are perfect over a bit of pasta. When I’m feeling extra ambitious, I also add capers to these because lemon and capers are always delicious together.

Today’s recipe is a super easy scallop dish that’s great on its own or as a side.  When I’m feeling ambitious, these scallops and sauce are perfect over a bit of pasta. When I’m feeling extra ambitious, I also add capers to these because lemon and capers are always delicious together.

Seared Scallops with Garlic, Lemon and Butter Recipe

• 12-16 oz. Sea Scallops (if you have to use frozen scallops, make sure they’re completely thawed)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 2 Cloves garlic, minced
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon dry white wine (or water)
• 1 teaspoon chopped fresh parsley (basil is also really good)

Directions:

1. Make sure scallops are dry – pat them with paper towels, if necessary. You’ll get a much better sear on the scallops when they’re dry
2. Season the scallops on both sides with salt and pepper
3. In a large skillet (do not use a non-stick pan) heat olive oil and swirl around the pan to coat
4. Add scallops – do not crowd the pan
5. Let scallops sear on one side for 2 minutes
6. Using a pair of tongs, flip the scallops and cook 2 more minutes
7. Transfer scallops from the pan to a plate
8. Reduce heat to medium
9. Add butter to the pan and melt
10. Add garlic and cook 1 minute, stirring often
11. Add lemon juice and wine and, using a spatula, scrape up all the golden crusty bits on the bottom of the pan until they’re incorporated into the butter
12. Add scallops and any juice on the plate back to the pan and simmer 30-60 seconds
13. Transfer to a serving plate, sprinkle with parsley and serve

I told you this was super easy, right?

Now, if you like more lemon flavor,  you can add a little more lemon juice or, better yet, add a little zest at the end. This is also really wonderful served with charred lemon slices (one of my favorite things).

If you want to add capers, add them when you add the lemon juice and wine – I typically add about 2 teaspoons.

And, as I mentioned at the beginning of my post, these are really yummy over a bit of pasta. The sauce is packed full of rich, lemony flavor and pasta lets you enjoy every last drop of it.

Enjoy!