FBD

Pan-Seared Scallops with Lemon Butter

OtherSeafoodIntermediate15 minBy Northstar

Ingredients

Servings
4
  • 1 0.5 lb large sea scallops, patted dry
  • 2 tbsp vegetable oil
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • 0.3 cup dry white wine
  • 1 lemon, juiced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 0.3 tsp white pepper

Instructions

  1. 1

    Season scallops with salt and white pepper on both sides.

  2. 2

    Heat oil in a heavy skillet (cast iron preferred) over very high heat until smoking.

  3. 3

    Add scallops in a single layer without crowding. Sear 1.5-2 minutes without moving until golden crust forms.

  4. 4

    Flip scallops and sear other side 1-2 minutes. Transfer to a plate.

  5. 5

    Reduce heat to medium. Add butter and garlic; cook 30 seconds.

  6. 6

    Add wine and lemon juice; simmer 1 minute to reduce slightly.

  7. 7

    Pour sauce over scallops, garnish with parsley, and serve immediately.

Tags

americanother