Pan-Seared Lemon and Garlic Scallops recipe

All Recipes Best Recipe Seafood Shellfish Scallops

Ingredients

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

Nutrition Info

675.1 calories
carbohydrate: 10.1 g
cholesterol: 232.4 mg
fat: 52.5 g
fiber: 0.1 g
protein: 42.5 g
saturatedFat: 31.7 g
servingSize: -
sodium: 1647.9 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.

  2. Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl, whisk until combined. Let sit at room temperature for 30 minutes.

  3. At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.

  4. Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

Recipe Yield

2 servings

Recipe Note

Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.

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