Pan Seared Garlic Butter Scallops

Pan Seared Garlic Butter Scallops

from averiecooks.com

Ingredients

  • 1 pound fresh sea scallops* (about 10 to 12 scallops)
  • Kosher salt or sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons finely minced shallots
  • 2 to 3 cloves garlic (finely minced)
  • 1 to 2 teaspoons lemon or lime zest
  • 2 tablespoons freshly squeezed lemon or lime juice
  • Fresh parsley

Directions

  1. 1

    Blot dry the scallops with paper towels which helps them sear better.

  2. 2

    Evenly season the scallops on both sides with salt and pepper, to taste.

  3. 3

    To a large skillet, add the butter, olive oil, and heat over medium-high heat to melt the butter, swirling the pan to help it along. Skillet Tips - For the photos, I used a nonstick 10-inch skillet. However, I also love to make this recipe in my 3-quart All-Clad Stainless Steel Saute Pan, which is my personal go-to for most cooking. It sometimes goes out of stock, here’s the 4-quart version. You could also use a cast iron skillet if you know how to cook in cast iron and your skillet is well seasoned.

  4. 4

    After the butter has melted, add the scallops to the skillet so that they are not touching and have space between them. Tip - Do not crowd the scallops because it will cause them to steam rather than sear.

  5. 5

    Allow the scallops to cook (or sear) for about 2 to 2 1/2 minutes per side, or until a golden browned crust forms. Tip - Once you place the scallops in the skillet, just allow them to sear and do not try to 'check' on the underside too much; you'll be able to see the outer ring of brown crust when the time is right, but if you keep 'checking' the sear won't develop as nicely.

  6. 6

    While the scallops are searing on the second side, add the shallots, and allow them to saute for about 30 seconds. Then add the garlic, and allow it to saute until fragrant, about 1 minute. By this time your scallops should be done. Do not overcook!** (See Notes for determining doneness)

  7. 7

    Take the skillet off the heat, evenly sprinkle the zest over the scallops, evenly squeeze the juice over the top, and gently toss the scallops to evenly coat them with zest and juice, spooning the sauce back over them with a small spoon, or as necessary.

  8. 8

    Optionally, evenly garnish with fresh parsley and serve immediately. Scallops are best fresh and warm. While they will technically keep airtight in the fridge for up to 3 days, they're simply best when eaten after they've been freshly made.