Key Info

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Total Time: 15-20 minutes

Servings: 2-4

Difficulty: Easy

Diet: Pescatarian, Gluten-Free, Keto-Friendly

Equipment Needed

• Cast iron or heavy-bottom skillet
• Paper towels
• Tongs
• Measuring spoons

Ingredients

• 1-2 pounds sea scallops (dry preferred)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2-4 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• Kosher salt
• Freshly ground black pepper
• Fresh parsley (optional)

Pro Tips Before Cooking

Scallops are delicate – handle with care

Drying scallops is CRUCIAL for perfect sear

High heat is your best friend

Work quickly and confidently

Method

1. Prepare Scallops

• Remove side muscle
• Pat scallops completely dry with paper towels
• Season both sides with salt and pepper

2. Sear Scallops

• Heat skillet to medium-high heat
• Add oil, wait until shimmering
• Place scallops in single layer, not touching
• Sear 2-3 minutes per side until golden brown
• Look for deep golden crust, opaque center

3. Create Lemon Butter Sauce

• Reduce heat to low
• Add butter and garlic
• Cook 1 minute until fragrant
• Add lemon juice, scrape pan’s brown bits
• Return scallops to pan, coat in sauce

4. Serve Immediately

• Garnish with fresh parsley
• Add lemon wedges if desired

Critical Mistakes to Avoid

• Don’t overcrowd the pan
• Never walk away while cooking
• Overcooking = rubbery scallops
• Wet scallops won’t develop nice crust

Storage & Leftovers

• Refrigerate in airtight container
• Best consumed within 1 day
• Reheat gently in pan with splash of water

Variations

• Add white wine to sauce
• Sprinkle red pepper flakes
• Serve over pasta or risotto
• Use bay scallops for smaller bites

Wine Pairing

• Crisp white wines
• Sauvignon Blanc
• Pinot Grigio
• Unoaked Chardonnay

Nutrition Spotlight

• High protein
• Low carb
• Rich in vitamin B12
• Excellent omega-3 source

Chef’s Final Tips

Confidence is key. Hot pan, dry scallops, quick cooking. You’ve got this!