Scallops with Butter and Lemon

Method

• Step-by-Step Method for Scallops with Butter and Lemon
• Pat scallops dry with paper towels to remove surface moisture.
• Season both sides of scallops with salt and black pepper.
• Preheat a large skillet over medium-high heat.
• Add 1 tablespoon butter to the hot skillet and allow it to melt.
• When the butter foams, place scallops in the skillet, spacing them out so they do not touch.
• Sear scallops undisturbed for 1.5–2 minutes until a golden crust forms.
• Flip scallops and sear the other side for 1–1.5 minutes until just opaque and tender.
• Remove scallops from the skillet and set aside on a warm plate.
• In the same skillet, add 2 tablespoons unsalted butter over medium heat.
• Add finely minced garlic and sauté for 30 seconds until fragrant but not browned.
• Pour in fresh lemon juice, season with salt and black pepper, and stir to combine.
• Continue to cook sauce for 1 minute to emulsify and slightly thicken.
• Remove sauce from heat and stir in chopped fresh parsley.
• Plate scallops in a single layer on serving dishes.
• Spoon the warm lemon butter sauce over the scallops.
• Garnish with extra parsley if desired.
• Serve immediately, ideally with crusty bread or a light salad as suggested accompaniments.