Description
Succulent scallops seared to golden perfection and bathed in a bright, buttery lemon-herb sauce—elegant, quick, and restaurant-worthy at home.
Ingredients
Scale
- 450–500g large sea scallops, well pat dried
- Salt and pepper to taste
- 1 tbsp olive oil or neutral cooking oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1–2 tbsp chopped fresh herbs (parsley, thyme, or chives)
Instructions
- Pat scallops dry and season both sides with salt and pepper.
- Heat oil in a skillet over medium-high heat until shimmering.
- Place scallops flat-side down and sear without moving for 2–3 minutes until a golden crust forms.
- Flip scallops and sear the other side for 1–2 minutes until just firm and opaque.
- Reduce heat to medium. Add butter and garlic, swirling to melt and sauté briefly.
- Stir in lemon juice, zest, and chopped herbs.
- Spoon the sauce over scallops and serve immediately with extra sauce and optional garnish.
Notes
- Ensure scallops are dry to achieve a good sear.
- Do not overcrowd the pan to maintain heat.
- Scallops cook quickly; avoid overcooking to prevent toughness.
- Best served fresh; reheating can affect texture.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 220
- Sugar: 0g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 50mg