Ingredients
Scale
- 1 pound sea scallops, patted dry
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Step 1: Pat the scallops completely dry with paper towels. Season them generously with salt and pepper.
- Step 2: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and hot, add the scallops in a single layer (work in batches if necessary to avoid overcrowding the pan).
- Step 3: Sear the scallops for 2-3 minutes per side, until golden brown and cooked through. Remove scallops from the skillet and set aside.
- Step 4: Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Step 5: Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes, until slightly reduced.
- Step 6: Return the scallops to the skillet and toss to coat with the lemon butter sauce. Sprinkle with fresh parsley and serve immediately.
Notes
- Store leftover scallops in an airtight container in the refrigerator for up to 24 hours.
- Gently reheat scallops in a skillet over low heat with a splash of water or white wine to prevent them from drying out.
- Serve these luscious scallops over a bed of linguine or alongside a crisp green salad for a complete and elegant meal.
- For extra flavorful scallops, ensure they are completely dry before searing to achieve a beautiful golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American