Lemon Butter Scallops

# What You'll Need:

→ Seafood

01 - 1 pound large sea scallops, patted dry

→ Sauce

02 - 3 tablespoons unsalted butter, divided

03 - 2 tablespoons extra-virgin olive oil

04 - 3 cloves garlic, minced

05 - Zest of 1 lemon

06 - 2 tablespoons fresh lemon juice

07 - 1/4 cup dry white wine or chicken broth

08 - 2 tablespoons fresh parsley, chopped

09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - Lemon wedges for serving

# How To Make It:

01 - Pat scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.

02 - Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until hot and shimmering.

03 - Add scallops in a single layer without overcrowding; cook in batches if necessary. Sear undisturbed for 2 to 3 minutes until a golden crust forms.

04 - Flip scallops and cook for 1 to 2 minutes until just opaque. Transfer to a plate and cover loosely to retain warmth.

05 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add garlic and sauté for 30 seconds until fragrant.

06 - Pour in wine or broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes while scraping up browned bits until slightly reduced.

07 - Return scallops and accumulated juices to the skillet. Spoon lemon butter sauce over scallops and sprinkle with chopped parsley. Serve immediately with lemon wedges.

# Expert Tips:

01 -

Ready in under 20 minutes, so you can pull off a restaurant-quality dinner on a weeknight without stress.
The lemon butter sauce tastes luxurious and light at the same time, which somehow feels both indulgent and nourishing.

02 -

Never crowd the scallops in the pan or they'll steam instead of sear, and you'll lose that crucial caramelized edge that makes them taste so good.
The moment they turn opaque is your stop sign—even 30 seconds too long turns them from tender to rubbery, so watch them closely.

03 -