Lemon Garlic Scallops Parsley (Printable Version)
Tender scallops pan-seared in lemon garlic butter, enhanced by fresh parsley and citrus zest.
# What You Need:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ Aromatics & Herbs
02 - 3 cloves garlic, finely minced
03 - 1/4 cup fresh parsley, finely chopped
→ Sauces & Fats
04 - 3 tbsp unsalted butter
05 - 2 tbsp olive oil
→ Citrus
06 - 1 lemon, zested and juiced (about 2 tbsp juice + 1 tsp zest)
→ Seasonings
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Pat the scallops dry with paper towels and season both sides with salt and pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
03 - When the pan is hot and butter is foaming, add scallops in a single layer, ensuring they do not touch. Sear undisturbed for 2-3 minutes until golden brown.
04 - Flip scallops and add the remaining butter and olive oil. Cook for another 1-2 minutes until just opaque.
05 - Reduce heat to low. Add garlic and cook, stirring gently, for 30 seconds until fragrant without browning.
06 - Stir in lemon juice and zest, swirling pan to combine.
07 - Remove from heat, sprinkle with fresh parsley, and serve immediately with pan sauce spooned over.
# Expert Tips:
01 -
- Ready in under 20 minutes but tastes like something from a proper bistro
- The balance of bright lemon against rich butter is what keeps me making this on repeat
02 -
- Overcooked scallops are rubbery tragedy. Remove them from heat while they still look slightly underdone in the center.
- Crowding the pan lowers the temperature instantly. Work in batches if you need to.
03 -
- Room temperature scallops cook more evenly than cold ones from the fridge
- A splash of white wine in the sauce adds depth if you have an open bottle