Ingredients
• 1 lb (454g) fresh sea scallops, patted dry with paper towels
• 2 tbsp (30ml) olive oil
• 2 tbsp (30g) unsalted butter
• 3 cloves garlic, minced
• 1 tbsp (15ml) fresh lemon juice
• 2 tbsp (10g) chopped fresh parsley
• Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Scallops: Pat the scallops dry with paper towels, ensuring they are completely moisture-free. Season them generously with salt and pepper on both sides.
- Heat the Pan: Heat a large, heavy-bottomed skillet over high heat. Once the pan is sizzling hot, add the olive oil and swirl to coat the bottom.
- Sear the Scallops: Working in batches if necessary to avoid overcrowding, carefully add the scallops to the hot pan. Sear for 2-3 minutes per side, or until a golden-brown crust forms. Avoid moving the scallops during the searing process to allow for proper caramelization.
- Add the Finishing Touches: Once the scallops are seared, reduce the heat to medium and add the butter and garlic to the pan. Swirl the pan to melt the butter and cook the garlic for 1 minute, or until fragrant. Squeeze in the lemon juice and stir to combine.
- Serve and Enjoy: Remove the pan from the heat and sprinkle the seared scallops with the chopped parsley. Serve immediately, ensuring the scallops are still hot and perfectly cooked.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Authentic and Perfect Seared Scallops