Ingredients:
1 lb sea scallops, tough muscle removed
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon olive oil
Juice of 1 lemon
1 tablespoon chopped parsley
Additional lemon wedges for serving
Directions:
Pat the scallops dry with paper towels and season them with salt and pepper.
Heat a large skillet over medium-high heat. Add the butter and olive oil. Once the butter is melted and the oil is hot, add the scallops in a single layer.
Sear the scallops for 2 minutes on one side until they have a golden crust, then flip and sear the other side for another 1-2 minutes or until they are opaque throughout.
Add the garlic to the pan in the last minute of cooking and cook until fragrant.
Remove the scallops from the pan and set aside. Add lemon juice to the pan, scraping up any browned bits. Stir in the parsley.
Serve the scallops drizzled with the garlic butter sauce and with lemon wedges on the side.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: 219 kcal | Servings: 4 servings
