Directions
- Prep the Scallops: Pat scallops dry thoroughly with paper towels—this step is crucial for a golden, crispy sear. Season lightly with salt and pepper to enhance their natural sweetness.
- Sear the Scallops: Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add scallops, spacing them apart to avoid steaming. Cook 2–3 minutes per side without moving them, until a golden crust forms. Remove scallops from the skillet and set aside.
- Make the Garlic Butter Sauce: Reduce heat to low. Add butter to the same pan and melt gently. Stir in minced garlic until fragrant, about 30 seconds. Add lemon juice and zest, stirring to combine. The sauce should be bright, aromatic, and slightly glossy.
- Coat the Scallops in Sauce: Return the seared scallops to the pan just long enough to coat them in the lemon garlic butter. Spoon sauce over the top to infuse each scallop with flavor.
- Garnish and Serve: Sprinkle with freshly chopped parsley and serve immediately with lemon wedges on the side. The scallops are best enjoyed hot, paired with a simple side like sautéed spinach, rice, or roasted vegetables for a complete, elegant meal.
Recipe Details
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Difficulty: Easy
Variations & Substitutions
- Add a splash of white wine or dry vermouth to the butter sauce for a subtle depth of flavor.
- Substitute scallops with shrimp or halibut fillets if desired.
- For a spicy twist, sprinkle crushed red pepper flakes into the butter sauce.
- Use lime instead of lemon for a slightly different citrus note.
Serving Suggestions
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