Lemon Butter Scallops

# Components:

→ Seafood

01 - 1 lb large sea scallops, patted dry

→ Sauce

02 - 3 tbsp unsalted butter, divided

03 - 2 tbsp extra-virgin olive oil

04 - 3 cloves garlic, minced

05 - Zest of 1 lemon

06 - 2 tbsp fresh lemon juice

07 - 1/4 cup dry white wine or chicken broth

08 - 2 tbsp fresh parsley, chopped

09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - Lemon wedges for serving

# Method:

01 - Pat scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.

02 - Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until hot and shimmering.

03 - Add scallops in a single layer without overcrowding; cook in batches if necessary. Sear undisturbed for 2-3 minutes until a golden crust forms. Flip and cook for 1-2 minutes until just opaque. Transfer to a plate and cover loosely.

04 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add garlic and sauté for 30 seconds until fragrant.

05 - Pour in wine or broth, lemon juice, and lemon zest. Simmer for 2-3 minutes while scraping up browned bits until slightly reduced.

06 - Return scallops and accumulated juices to the skillet. Spoon lemon butter sauce over scallops and sprinkle with chopped parsley.

07 - Serve immediately with lemon wedges.

# Expert Advice:

01 -

Ready in 20 minutes, yet tastes like you spent hours in the kitchen.
The golden crust on the scallops stays crispy even after swimming in that buttery lemon sauce.
It feels fancy enough for company but simple enough to make on a Tuesday night when you want something special.

02 -

Overcrowding the pan drops the temperature and steams your scallops instead of searing them; if your pan isn't huge, work in two batches and don't be shy about it.
Scallops cook fast and can turn rubbery in seconds once they're overdone, so pull them off the heat when they're just opaque—they'll continue cooking slightly from residual heat.

03 -