Ingredients
Method
Prepare the Scallops:
- Pat the scallops dry with a paper towel to remove excess moisture.
- Season them lightly with salt and pepper on both sides.
Melt the Butter and Garlic:
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and cook for a few seconds until fragrant, being careful not to burn it.
Sear the Scallops:
- Arrange the scallops in a single layer in the skillet, ensuring they don’t touch.
- Cook for about 2 minutes on one side until golden brown. Flip the scallops with tongs and cook for another 2 minutes, or until firm and opaque.
- Transfer the cooked scallops to a platter, leaving the butter in the skillet.
Make the Lemon-Garlic Sauce:
- Whisk the lemon juice, salt, and pepper into the butter in the skillet.
- Allow the sauce to cook for about 30 seconds, then remove it from the heat.
Serve:
- Pour the lemon-garlic sauce over the scallops and serve immediately. Pair with your favorite sides for a complete meal.
Notes
- Scallop Selection: Use dry-packed scallops for the best results. Wet-packed scallops may contain added water and won’t sear properly.
- Avoid Overcooking: Scallops cook quickly; they’re done when they turn opaque and firm to the touch.
- Make It Fancy: Add a splash of white wine to the butter sauce for an extra layer of flavor.
- Serving Ideas: Serve over pasta, rice, or with a side of roasted vegetables for a balanced and elegant meal.
- Storage Tips: Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to prevent overcooking.