Description
A quick, 20-minute weeknight dinner featuring pan-seared sea scallops with a golden crust, served in a bright, tangy garlic butter lemon sauce. This high-protein, low-carb dish delivers restaurant-quality flavor with minimal effort.
Ingredients
Scale
- 1.5 lbs (680g) dry sea scallops
- 4 tbsp (56g) unsalted butter, divided
- 2 tbsp (30ml) extra virgin olive oil
- 4 cloves garlic, minced
- 2 medium lemons (juice and zest)
- 1/4 tsp red pepper flakes
- 2 tbsp fresh flat-leaf parsley, chopped
- Kosher salt and freshly cracked black pepper
Instructions
- Remove the side muscle from the scallops if present. Pat them completely dry with paper towels and season generously with salt and pepper.
- Heat a large skillet (stainless steel or cast iron) over medium-high heat for 1-2 minutes until hot. Add olive oil and 3 tablespoons of butter, swirling to coat. Wait for the butter foam to subside slightly.
- Place scallops in the pan in a single layer without overcrowding. Cook undisturbed for 3 minutes until a deep golden-brown crust forms.
- Flip scallops and cook for another 2-3 minutes until opaque on the sides and tender. Remove scallops to a clean plate; do not wash the pan.
- Reduce heat to medium. Add the remaining 1 tablespoon of butter to the pan. Once melted, add minced garlic and red pepper flakes, cooking for 30-60 seconds until fragrant but not brown.
- Squeeze in fresh lemon juice and add lemon zest. Let the sauce bubble for 30 seconds to thicken slightly.
- Return scallops to the pan, spooning sauce over them. Toss gently to coat, sprinkle with parsley, and serve immediately.
Notes
Ensure scallops are ‘dry’ packed, not ‘wet’, for best browning. If using wet scallops, rinse and pat extremely dry. Do not overcrowd the pan to avoid steaming. Garlic burns easily, so add it at the end of the cooking process. Scallops are best eaten immediately; leftovers can be stored in the fridge for up to 2 days but do not freeze well after cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/2 lb
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 4
- Fiber: 1
- Protein: 22
Keywords: scallops, garlic butter, lemon seafood, quick dinner, high protein, low carb, pan seared scallops, weeknight dinner, gluten-free