Seared Scallops with Lemon Garlic Butter

Name: Seared Scallops with Lemon Garlic Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 1/2 pounds large sea scallops, thawed; 1/2 teaspoon fine sea salt; 1/2 teaspoon freshly cracked black pepper; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 3 cloves garlic, pressed or minced; 2 tablespoons fresh lemon juice, plus lemon wedges for serving; pinch of crushed red pepper flakes; optional garnish: chopped fresh parsley or chives

This seared scallops recipe is quick, elegant, and easy to make at home. Perfectly golden, tossed with a lemon garlic butter, and always so delicious!

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 3 views

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Seared Scallops with Lemon Garlic Butter

Foto: Gimme Some Oven — Ali

Ingredients

6 servings

1 1/2 pounds large sea scallops, thawed
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, pressed or minced
2 tablespoons fresh lemon juice, plus lemon wedges for serving
pinch of crushed red pepper flakes
optional garnish: chopped fresh parsley or chives

Steps

If your scallops have a small, tough side muscle attached, gently pull it off and discard. Pat the scallops very, very dry with paper towels. Let them rest uncovered on fresh paper towels for 5–10 minutes to air-dry. Season both sides evenly with the fine sea salt and black pepper right before cooking.
Place a large skillet over high heat and let it preheat for 2–3 minutes. Add the olive oil and heat until shimmering and fluid (just shy of smoking).
Add the scallops in a single layer, making sure they are not touching. (Do this in two batches if needed.) Cook undisturbed for 1½–2 minutes, until a deep golden crust forms on the bottom and the scallops release easily from the pan. Flip and cook for 30–45 seconds, just until the sides turn opaque. Transfer quickly to a plate.
Reduce the heat to medium-low. Add the butter to the skillet, along with a pinch of salt and pepper, and let it melt. Add the garlic and crushed red pepper flakes and cook for about 30 seconds, stirring constantly, until fragrant but not browned. Remove the pan from heat and stir in the lemon juice.
Add the scallops back to the pan and gently toss for 10–15 seconds, just to coat them in the garlic butter. Do not cook longer.
Transfer to a serving plate, spoon the pan sauce over the scallops, and finish with a sprinkle of fresh herbs. Serve immediately with lemon wedges and enjoy!