Lemon Butter Seared Scallops Delight

Lemon Butter Seared Scallops Delight

Ingredients:

• 1 pound of large sea scallops (about 15-20 scallops)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme, finely chopped (optional)
• Lemon slices, for garnish

Instructions:

1. Prep the Scallops:

   • Pat the scallops dry with a paper towel to remove any excess moisture; this ensures a good sear.
   • Season both sides of the scallops evenly with salt and freshly ground black pepper.

2. Sear the Scallops:

   • Heat a large skillet over medium-high heat.
   • Add 2 tablespoons of olive oil to the skillet.
   • Once the oil is shimmering and hot, carefully add the scallops, making sure not to overcrowd the pan (you may need to do this in batches).
   • Sear the scallops for about 2-3 minutes on each side, or until they are golden brown and easily release from the pan. Avoid overcooking; the scallops should be opaque in the center. Remove the scallops from the skillet and set aside.

3. Prepare the Lemon Butter Sauce:

   • In the same skillet, reduce the heat to medium.
   • Add the 3 tablespoons of unsalted butter to the skillet. As the butter melts, add the minced garlic and sauté for about 30 seconds, or until fragrant.
   • Pour in the dry white wine and lemon juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the mixture simmer for about 2 minutes, allowing the alcohol in the wine to cook off and the sauce to reduce slightly.
   • Stir in the lemon zest, fresh parsley, and thyme (if using). Continue to cook for another minute, letting all the flavors meld together.

4. Combine and Serve:

   • Return the seared scallops to the skillet, gently tossing them in the lemon butter sauce to coat them evenly.
   • Let the scallops warm through for about 1-2 minutes in the sauce.

5. Plate and Garnish:

   • Transfer the Lemon Butter Seared Scallops to serving plates.
   • Spoon any remaining sauce over the top.
   • Garnish with additional fresh parsley and lemon slices for a burst of color and extra lemony flair.

Serving Suggestion:
These Lemon Butter Seared Scallops pair beautifully with a side of creamy risotto, garlic mashed potatoes, or a light and fresh green salad. A crisp white wine like Sauvignon Blanc or Chardonnay complements this dish perfectly.

Enjoy your Lemon Butter Seared Scallops Delight!