Ingredients
- 1 1/2 pounds large sea scallops, side muscles removed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 3 garlic cloves, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons finely chopped fresh parsley
Execution
Dry and Season the Scallops: Pat the scallops thoroughly dry on all sides with paper towels. Removing as much surface moisture as possible helps them develop a deep golden crust instead of steaming. Season both sides evenly with the kosher salt and black pepper.
Heat the Skillet: Place a large heavy-bottomed or cast-iron skillet over medium-high heat. Let it heat for about 2 minutes, then add the olive oil and 1 tablespoon of butter. Heat until the butter melts and the pan is hot but not smoking heavily.
Sear the First Side: Arrange the scallops in the skillet in a single layer, leaving space between each one. Work in two batches if necessary rather than overcrowding the pan. Cook without moving them for about 2–3 minutes, until the bottoms develop a deep golden-brown crust.
Flip and Finish Cooking: Turn each scallop using tongs and cook the second side for another 1–2 minutes. The scallops should be lightly golden underneath and opaque around the edges while still tender in the center. Transfer them to a plate as soon as they are cooked to prevent overcooking.
Make the Garlic Butter Sauce: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the same skillet, followed by the minced garlic. Cook for about 30–45 seconds, stirring constantly, until the garlic becomes fragrant but does not brown.
Add Lemon and Parsley: Stir the lemon juice and lemon zest into the garlic butter, scraping up any flavorful browned bits from the bottom of the skillet. Remove the skillet from the heat and stir in the chopped parsley.
Coat the Scallops: Return the seared scallops to the skillet and gently spoon the warm garlic butter sauce over them. Toss or turn them briefly for about 20–30 seconds, just long enough to coat them without continuing to cook them significantly.
Serve Immediately: Transfer the scallops to serving plates and spoon the remaining garlic butter sauce over the top. Serve immediately with extra lemon wedges if desired, alongside pasta, creamy mashed potatoes, risotto, or roasted vegetables.
Additional tips
- Drying the scallops very thoroughly is one of the most important steps for getting a golden, restaurant-style sear. Any excess moisture can cause them to steam instead.
- Do not overcrowd the pan. Cooking in batches keeps the skillet hot and helps each scallop brown evenly.
- If using frozen scallops, thaw them completely in the refrigerator and pat them especially dry before cooking. Look for dry-packed scallops when possible because they generally sear better than scallops treated with added liquid.
- For a slightly richer variation, add 2 tablespoons of dry white wine to the skillet before the lemon juice and let it simmer for about 30 seconds before finishing the sauce.
