John and I love scallops!! Scallops in lemon butter are just delicious. Enjoy!
- 2 Tbsp. olive oil
- 1 1/4 lb. scallops
- 3 Tbsp. unsalted butter, divided
- 4–5 large garlic cloves, minced (or 1 1/2 Tbsp. minced garlic)
- salt & freshly ground black pepper, to taste
- 1/4 cup dry white wine or broth
- 2 Tbsp. lemon juice
- 1/4 cup chopped parsley
- If using frozen scallops, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with a paper towel.
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt 2 Tbsp. butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
- Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining Tbsp. of butter and lemon juice.
- Remove pan from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.
- Serve over rice, pasta, garlic bread, or steamed vegetables.
- Serving Size: 4