Pan-Seared Scallops in Garlic Butter Sauce

Method

1. 1
   • scallop 500 g
   • salt to taste
   • black pepper to taste

   Season the scallops — Pat the scallops thoroughly dry with paper towels and season both sides with salt and black pepper.

2. 2
   • olive oil 1 tbsp

   Heat the oil — Heat the olive oil in a heavy skillet over high heat until shimmering.

   ⏱2 min
3. 3
   • scallop 500 g

   Sear the first side — Add the scallops in a single layer without crowding and sear undisturbed until a deep golden crust forms.

   ⏱2 min
4. 4
   • scallop 500 g

   Flip and finish searing — Flip each scallop and sear the second side until just opaque in the center, then transfer to a plate.

   ⏱2 min
5. 5
   • butter 2 tbsp
   • garlic 2

   Cook the garlic butter — Lower the heat, melt the butter in the same skillet, then add the garlic and cook until fragrant.

   ⏱45 sec
6. 6
   • white wine 4 tbsp
   • lemon juice 1 tbsp

   Deglaze with wine — Pour in the white wine and lemon juice, scraping up the browned bits, and simmer until slightly reduced.

   ⏱2 min
7. 7
   • scallop 500 g
   • fresh parsley 1 tbsp

   Spoon over sauce and serve — Stir in the parsley, spoon the sauce over the scallops, and serve immediately.