Pan- Seared Lemon and Herb Scallop

Pan-Seared Lemon and Herb Scallops are a quick and easy dish that's perfect for a weeknight dinner. The scallops are seared until golden brown and cooked through, then finished with a simple lemon-herb sauce. The result is a dish that's both flavorful and elegant.

Scallops are a type of shellfish that have been enjoyed by humans for centuries. They're a good source of protein, iron, and omega-3 fatty acids. Pan-searing is a cooking method that involves cooking food in a hot pan with a small amount of fat. This method is ideal for scallops because it allows them to brown quickly and evenly while cooking them through. The lemon-herb sauce is a classic combination that complements the delicate flavor of the scallops. The lemon juice adds a bit of brightness and acidity, while the herbs add a touch of earthiness. This dish is sure to impress your guests, but it's easy enough to make for a weeknight dinner.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 1 pound sea scallop, shucked and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Pat the sea scallop dry with paper towels.
2. Heat the olive oil and butter in a large skillet over medium heat.
3. Add the sea scallop and cook for 2-3 minutes per side, or until golden brown and cooked through.
4. Add the lemon juice, thyme, basil, salt, and pepper to the skillet.
5. Cook for an additional minute, stirring constantly.
6. Serve immediately.

Why It Works

• Patting the scallops dry before cooking them helps them to brown more evenly.
• Using a combination of olive oil and butter in the pan helps to prevent the scallops from sticking and burning.
• Cooking the scallops over medium heat allows them to cook through without overcooking.
• Adding the lemon juice, thyme, basil, salt, and pepper to the pan at the end of cooking helps to enhance the flavor of the scallops.