Scallops with Garlic Butter Sauce

Method

• Step-by-Step Method for Scallops with Garlic Butter Sauce
• Pat scallops dry with kitchen paper to remove excess moisture
• Season scallops on both sides with salt and pepper
• Finely chop parsley and set aside
• Mince garlic cloves and set aside
• Cut lemon into wedges for garnish if using
• Heat a large nonstick or stainless-steel skillet over medium-high heat
• Add 1 tablespoon butter to the hot pan and let it melt until foaming
• Place scallops in the pan in a single layer, spaced apart (work in batches if needed)
• Sear scallops without moving for 2 minutes until a golden crust forms
• Flip scallops with tongs and sear the second side for 1–2 minutes until just opaque
• Remove scallops from pan and set on a warm plate
• Reduce heat to medium
• Add remaining 2 tablespoons butter to the same pan
• Add minced garlic and sauté for 30 seconds until fragrant but not brown
• Pour in lemon juice and stir, scraping up any browned bits
• Allow the sauce to simmer for 1 minute, then remove from heat
• Return scallops (and any juices) to the pan and spoon the sauce over
• Sprinkle chopped parsley over scallops
• Plate scallops and drizzle with garlic butter sauce
• Garnish with lemon wedges and serve immediately
• For an elevated presentation: fan scallops in a crescent on a warm plate, nap with sauce, scatter parsley, and add a lemon wedge at the side