Sautéed scallops are a quick and elegant dish that’s perfect for a special occasion or a light yet flavorful weeknight dinner. The key to making this dish shine is in the simplicity of the ingredients, allowing the natural sweetness of the scallops to take center stage. Searing them in butter creates a golden, caramelized crust on the outside while keeping the inside tender and juicy. This dish pairs wonderfully with a squeeze of lemon and a sprinkle of fresh herbs for a bright and fresh finish.
Sautéed Scallops Recipe
Ingredients:
- 1 lb sea scallops
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped (optional)
- Lemon wedges for serving
Instructions:
- Pat the scallops dry with a paper towel and season both sides with salt and pepper.
- In a large skillet, heat the butter and olive oil over medium-high heat until the butter melts and begins to foam.
- Add the scallops in a single layer, making sure not to overcrowd the pan. Sauté for 2-3 minutes on each side, or until a golden crust forms. Avoid moving the scallops too much to ensure a nice sear.
- Once the scallops are cooked through, remove them from the pan and set aside on a plate.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the lemon juice, scraping up any browned bits from the bottom of the pan.
- Return the scallops to the pan, toss gently to coat them in the sauce, then remove from heat.
- Sprinkle with fresh parsley (if using) and serve with lemon wedges on the side.
Enjoy these delicate, flavorful sautéed scallops alongside your favorite side dish, such as a crisp salad or buttery mashed potatoes.
