Lemon Garlic Scallops
Learn how to cook scallops perfectly every time with tips on buying, prepping, and searing, plus a simple lemon garlic butter pan sauce. Ready in just 15 minutes.
Servings: 4 people
Ingredients
- 16 large dry sea scallops side muscles removed
- Kosher salt and freshly cracked black pepper
- 2 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic thinly sliced
- ¼ cup white wine
- 1 lemon juiced
- 4 tablespoon chives finely sliced
Instructions
- Remove the side muscle from each scallop if still attached. Pat the scallops completely dry on both sides with paper towels. Season generously with kosher salt and freshly cracked black pepper on both sides.
- Heat a large cast iron or stainless steel skillet over medium-high heat until very hot. Add the olive oil and let it heat until shimmering. Working in batches if needed so as not to crowd the pan, place the scallops flat side down. Cook completely undisturbed for 2 to 3 minutes until a deep golden crust forms and the scallops release easily from the pan. Flip and cook for 1 to 2 minutes more until opaque through the center. Transfer to a clean plate.
- Pour off any excess oil from the skillet. Return the pan to medium heat and add the butter. Let it melt and cook, swirling, until it just begins to foam, about 30 seconds. Add the garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it cook until mostly reduced, about 1 minute. Add the lemon juice and half the chives and stir to combine. Drizzle the pan sauce over the scallops, scatter the remaining chives on top, and serve immediately.
Notes
- Always buy dry-packed. Dry-packed scallops sear, wet-packed scallops steam, and that is the whole game.
- Pat them bone dry. Any surface moisture will kill your crust before it even starts.
- Remove the side muscle. That small tough tab on the side will be chewy, just pinch and pull it off.
- Get your pan genuinely hot. If a drop of water evaporates on contact, you are ready.
- Do not touch them. Let them cook undisturbed for 2 to 3 minutes until they release naturally from the pan.
- Cook in batches. Crowding drops the temperature and you will get steam instead of a sear.
- Make the sauce in the same pan. Those browned bits are pure flavor, do not waste them by switching pans.
Nutrition
Calories: 195kcal | Carbohydrates: 6g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 249mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 401IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg