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Pan-Seared Scallops

Enjoy restaurant-quality Pan-Seared Scallops at home in just 15 minutes, featuring crispy edges and a tender interior, all enhanced with a simple lemon butter sauce.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh sea scallops Use high-quality scallops for best flavor.
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil For searing the scallops.
  • 2 tablespoons unsalted butter For basting the scallops.
  • 1/2 lemon fresh lemon juice About half a lemon for flavor.
  • Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Pat the scallops dry with a paper towel and season them with salt and black pepper on both sides.
Cooking
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Carefully add the scallops to the skillet, spaced apart, and cook for about 2-3 minutes until a golden brown crust forms.
  3. Flip the scallops and add the butter to the pan. Baste the scallops with the melted butter for another 1-2 minutes.
  4. Squeeze in the fresh lemon juice and give the scallops a final basting before removing them from the heat.
  5. Plate the scallops, garnish with fresh parsley, and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat for best results. Scallops do not freeze well.