Print
Description
Tender pan seared scallops with zesty lemon and garlic butter, finished with fresh parsley.
Ingredients
Scale
- 2 tablespoons avocado oil
- 1 ½ pounds sea scallops
- kosher salt (to taste)
- 3 tablespoons butter
- 4 garlic cloves (minced)
- 1 lemon (zested and juiced (about 1 tablespoon zest and 3 tablespoons juice))
- 1 tablespoon finely chopped fresh parsley (plus extra for garnish)
Instructions
- Begin by preparing the scallops. Use a paper towel to pat them dry and then sprinkle with kosher salt.
- Next, sear the scallops. Heat the avocado oil in a sauté pan over medium-high heat. Once the oil is shimmering, add the scallops and sear for about 1 ½ to 2 minutes on each side until a golden crust forms. Transfer the scallops to a plate and repeat with the remaining scallops.
- To make the sauce, lower the heat to medium and incorporate the butter, minced garlic, lemon zest, lemon juice, and parsley into the pan. Whisk the mixture until it reaches a light simmer, then return the scallops to the pan and spoon the sauce over them.
- Finally, serve the scallops. Arrange them on a plate and drizzle additional sauce on top before serving.
Notes
TECHNIQUE TIP: Ensure scallops are thoroughly dried before cooking to prevent steaming and achieve a perfect crust.
STORAGE: Store leftover scallops in an airtight container in the refrigerator for up to two days for best quality.
SUBSTITUTION: Use ghee instead of butter for a nutty flavor and higher smoke point.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 267 kcal
- Sugar: 1 g
- Sodium: 736 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.4 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 63 mg
