Lemon Garlic Scallops Parsley (Printable Version)

Succulent scallops seared in a fragrant lemon garlic butter sauce with fresh parsley.

# What You Need:

→ Seafood

01 - 1 pound large sea scallops, patted dry

→ Aromatics

02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 3 garlic cloves, finely minced

→ Citrus & Herbs

05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 2 tablespoons fresh parsley, finely chopped

→ Seasonings

08 - 1/2 teaspoon sea salt, plus more to taste
09 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Pat the scallops dry with paper towels and season both sides with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot and shimmering.
03 - Add scallops in a single layer without overcrowding. Sear for 2 minutes undisturbed until golden crust forms.
04 - Flip scallops and add garlic. Cook 1-2 minutes, spooning melted butter over scallops until just opaque and cooked through.
05 - Transfer scallops to a plate and set aside.
06 - Add remaining butter, lemon zest, and lemon juice to skillet. Scrape up browned bits and simmer for 1 minute.
07 - Return scallops to skillet and toss gently to coat in sauce. Sprinkle with parsley and serve immediately.

# Expert Tips:

01 -
  • Ready in under 20 minutes but tastes like a fancy restaurant meal
  • The lemon garlic butter sauce is so good you will want to drink it
02 -
  • Wet scallops will steam instead of sear, so the paper towel step is not optional
  • Do not crowd the pan or the temperature drops and you lose the crust
03 -
  • Let scallops come to room temperature for 15 minutes before cooking for even results
  • If your pan is not hot enough, the scallops will stick and steam instead of sear

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