Pan-Seared Scallops with Lemon Butter Sauce

Ingredients

For the Scallops

• 12 large sea scallops (patted dry)

• 1–2 tbsp olive oil

• 1 tbsp butter

• Salt, to taste

• Black pepper, to taste

• Red pepper flakes (optional)

• Fresh thyme or parsley (for garnish)

For the Lemon Butter Sauce

• 3 tbsp butter

• 2 cloves garlic, minced

• 1/3 cup white wine or seafood broth

• 2 tbsp lemon juice (fresh)

• 1 tsp lemon zest

• 1/4 cup heavy cream (optional for extra richness)

• Salt and pepper, to taste

Instructions

1. Prepare the Scallops

1. Pat the scallops very dry with paper towels (dry scallops = perfect sear).

2. Season both sides with salt and black pepper.

3. Heat a pan over medium-high heat and add olive oil.

4. When the oil is hot and shimmering, add the scallops one by one, spaced apart.

2. Sear the Scallops

1. Do not move the scallops once you place them.

2. Sear for 2–3 minutes per side until a deep golden crust forms.

3. Add 1 tbsp butter during the last 30 seconds and baste the scallops with the melted butter.

4. Remove scallops from the pan and keep warm.

3. Make the Lemon Butter Sauce

In the same pan:

1. Add butter and melt over medium heat.

2. Add garlic and sauté for 30 seconds until fragrant.

3. Pour in white wine (or broth) and let it simmer for 1–2 minutes to reduce.

4. Add lemon juice and lemon zest.

5. Stir in heavy cream (optional) for a silky texture.

6. Season with salt and pepper.

7. Simmer until slightly thickened.

4. Plate the Dish

1. Spoon the warm lemon butter sauce onto a plate.

2. Place the seared scallops on top.

3. Drizzle extra sauce over the scallops if desired.

4. Garnish with fresh thyme, parsley, or red pepper flakes.

5. Serve

Serve immediately with:

• crusty bread

• mashed potatoes

• pasta

• steamed vegetables

• risotto

This dish is perfect for a fine-dining style dinner at home