Pan-Seared Scallops with Lemon Butter

The scallops in this elegant but simple dish are cooked in a pan and then dipped in a delicious lemon butter sauce. The scallops are cooked just right; they have a golden crust and are soft and juicy on the inside. Fresh lemon juices sharp acidity goes well with the scallops sweet, delicate flavor, and garlic gives the dish more depth and smell. With a sprinkle of parsley on top and lemon wedges on the side, this dish will impress your guests and make any meal better.

Ingredients:

• 8 large scallops, patted dry
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• Lemon wedges, for serving

Instructions:

Heat a large skillet over medium-high heat

Season scallops with salt and pepper on both sides

Add olive oil to the skillet

Once the skillet is hot, add scallops and sear for 2-3 minutes on each side until golden brown and cooked through

Be careful not to overcrowd the skillet; cook in batches if necessary

Remove scallops from skillet and set aside

In the same skillet, melt butter over medium heat

Add minced garlic and cook until fragrant, about 1 minute

Stir in lemon juice and chopped parsley

Return scallops to the skillet and toss gently to coat with the lemon butter sauce

Serve hot with lemon wedges on the side