Description
Pan-Seared Scallops: A quick and elegant seafood dish featuring large sea scallops perfectly seared to a golden crust, infused with garlic butter, fresh lemon juice, and parsley. This gluten-free and low-carb main course is simple to prepare and ideal for a restaurant-style dinner at home.
Ingredients
Scale
Scallops
- 1 pound large sea scallops (dry-packed, side muscle removed)
Cooking
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
Seasoning and Garnish
- Salt, to taste
- Black pepper, to taste
- Juice of 1/2 lemon
- 1 tablespoon chopped fresh parsley
Instructions
- Prep the scallops: Pat the scallops dry thoroughly with paper towels to ensure a perfect sear. Season both sides generously with salt and black pepper.
- Heat the pan: Heat olive oil in a large skillet over medium-high heat until shimmering, which indicates it is hot enough for searing.
- Sear the scallops: Add scallops in a single layer without crowding the pan. Let them cook undisturbed for 2 to 3 minutes until a golden crust forms on the bottom.
- Flip and add flavor: Turn the scallops over, then add the butter and minced garlic to the pan. Cook for another 1 to 2 minutes, spooning the melted butter and garlic over the scallops as they cook.
- Finish and serve: Cook until the scallops are opaque and firm to the touch. Remove from heat, squeeze fresh lemon juice over the scallops, and sprinkle with chopped parsley. Serve immediately.
Notes
- Ensure scallops are thoroughly dried before searing to achieve a golden crust.
- This dish pairs wonderfully with risotto, pasta, or sautéed vegetables for a complete meal.
- Do not overcrowd the pan to allow proper searing and caramelization.
- Use dry-packed scallops for best results, avoiding those packed in water.
