Scallops are easier than you think. A hot pan. A good sear. A simple garlic lemon butter sauce. 10 minutes. Restaurant-fancy. Date night at home. Serve over pasta, risotto, or with bread to soak up every drop.
Step-by-Step Instructions
Prep Scallops
Remove the small side muscle from each scallop (if attached). Pat scallops completely dry with paper towels. Season both sides generously with salt and pepper.
Sear Scallops
Heat oil in a large skillet over high heat until smoking hot. Add scallops in a single layer (don’t crowd). Sear 90 seconds without moving until deep golden crust forms. Flip and sear 1 minute more. Remove scallops to a plate.
Make Sauce
Reduce heat to medium. Add 2 tbsp butter to the skillet. Melt, then add garlic. Cook 30 seconds until fragrant. Pour in broth and lemon juice. Simmer 2 minutes, scraping up brown bits. Stir in remaining 1 tbsp butter until melted.
Combine & Serve
Return scallops to the skillet for 30 seconds to warm through. Sprinkle with parsley.
Serve immediately with lemon wedges. Spoon sauce over everything. Bread mandatory for sauce-soaking.
Summary
Prep Time: 5 min | Cook Time: 10 min | Total: 15 min
Yield: 2-4 servings | Difficulty: Easy
Storage Notes
Best fresh. Scallops don’t reheat well (they get rubbery). Cooked scallops can be refrigerated for 1 day but texture suffers. Eat immediately for that perfect golden crust and tender center.
