Impress your dinner guests with this easy and delicious pan seared scallops recipe that takes less than 20 minutes to make! Perfectly seared scallops with a golden brown crust and juicy and tender inside, served with a tangy and buttery lemon sauce on a bed of greens makes for an elegant and satisfying meal that's restaurant quality.
Ingredients
- 1 lb fresh scallops
- 2 tbsp butter
- 2 tbsp olive oil
- 3 cloves of garlic, minced
- Juice of 1 lemon
- Salt and pepper
- Fresh parsley, chopped
- Mixed greens for serving
Instructions
1. Pat dry the scallops and season generously with salt and pepper.
2. Heat up a non-stick pan over high heat until it's very hot.
3. Add the butter and olive oil to the pan and wait until the butter has melted and starts to foam.
4. Gently place the scallops in the pan, making sure they are not touching each other. Cook for 2 minutes on each side or until a golden crust forms.
5. Remove the scallops from the pan and set aside.
6. Lower the heat to medium and add minced garlic to the same pan. Cook for 30 seconds or until fragrant.
7. Stir in lemon juice and chopped parsley, and then add a pinch of salt and pepper to taste to make the sauce.
8. Serve the scallops on a bed of mixed greens, topped with the lemon sauce.
Tips
- Make sure to choose fresh scallops and pat them dry with a paper towel to make sure there is no excess moisture.
- Use a non-stick pan to prevent the scallops from sticking to the bottom.
- Don't overcrowd the pan as it will lower the temperature and cause the scallops to release moisture instead of searing.
- Serve the scallops immediately as they taste best when they are hot and freshly seared.
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