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Perfect Pan Seared Scallops Recipe with Lemon Herb Butter

Perfect Pan Seared Scallops with Lemon Herb Butter

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2

Ingredients
  

  • 1 lb Jumbo sea scallops Dry-packed preferred, side muscle removed
  • 1 tbsp Olive oil Or any high-heat neutral oil
  • 3 tbsp Unsalted butter Cut into cubes
  • 2 cloves Garlic Minced
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh parsley and chives Finely chopped
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper Freshly cracked

Instructions
 

  • Remove the side muscle from each scallop if still attached. Thoroughly pat the scallops dry with paper towels, removing as much moisture as possible to ensure a proper golden crust.
  • Season both sides of the scallops generously with kosher salt and black pepper immediately before placing them into the pan.
  • Heat the olive oil in a large cast-iron or stainless steel skillet over medium-high heat until the oil begins to shimmer and lightly smoke.
  • Carefully place the scallops into the hot skillet in a single layer, ensuring they do not touch. Cook undisturbed for 2 minutes until a deep golden-brown crust forms on the bottom.
  • Using tongs, flip the scallops. Immediately add the butter, minced garlic, and chopped fresh herbs to the skillet.
  • As the butter melts, tilt the pan slightly and continuously baste the scallops by spooning the hot butter over them for 1 to 2 minutes, until the scallops are opaque.
  • Remove the skillet from the heat, squeeze the fresh lemon juice over the scallops, and serve immediately with the pan sauce spooned over the top.