Pan-Seared Scallops with Butter and Garlic

Pan-seared scallops are a classic dish for a reason: they're incredibly easy to make and can be dressed up or down depending on the occasion. This recipe is a basic template that you can use to create your own variations, but it's also perfect on its own. The key is to use fresh, high-quality scallops and to cook them quickly over high heat so that they stay tender and juicy.

Pan-seared scallops are a dish that has been around for centuries. The earliest known recipes for pan-seared scallops date back to the Roman Empire, and the dish has been popular ever since. Pan-seared scallops are a versatile dish that can be served as an appetizer, main course, or side dish. They are also a great way to use up leftover scallops.

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

Ingredients

• 1 pound sea scallops
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup lemon juice
• Salt and pepper to taste

Instructions

1. Pat the scallops dry with paper towels.
2. Heat the olive oil and butter in a large skillet over medium-high heat.
3. Add the scallops to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
4. Add the garlic to the skillet and cook for 30 seconds, or until fragrant.
5. Stir in the parsley and lemon juice.
6. Season with salt and pepper to taste.
7. Serve immediately.

Why It Works

• **High heat:** Cooking the scallops over high heat helps to create a golden brown crust on the outside while keeping the inside tender and juicy.
• **Butter:** Butter adds flavor and richness to the scallops.
• **Garlic:** Garlic adds a subtle flavor that complements the scallops without overpowering them.
• **Lemon juice:** Lemon juice adds a bright acidity that helps to balance out the richness of the butter and scallops.
• **Parsley:** Parsley adds a fresh, herbaceous flavor to the dish.