Pan-Seared Scallops with Lemon Butter
Large sea scallops seared in a screaming-hot pan until golden-crusted and silky inside, finished with a bright lemon butter sauce. A restaurant-quality dinner ready in under 30 minutes.
Ingredients
- 1.5 lbs large dry-pack sea scallops, side muscle removed
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp avocado oil (or vegetable oil)
- 4 tbsp unsalted butter
- 4 cloves garlic cloves, thinly sliced
- 2 lemon, juiced, zested
- 4 sprigs fresh thyme sprigs
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp capers, drained
Instructions
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1
Pat 1.5 lbs large dry-pack sea scallops (with side muscle removed) very dry with paper towels on all sides — this is essential for a proper sear. Season generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Heat a large stainless-steel or cast-iron skillet over high heat until it begins to smoke. Add 2 tbsp avocado oil (or vegetable oil) and swirl to coat.
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3
Place scallops flat-side down in a single layer, leaving space between each. Do not move them. Sear for 2 minutes until a deep golden crust forms. Flip and sear the other side for 1-2 minutes until the scallop feels just firm and reaches an internal temperature of 125-130°F (52-54°C). Transfer to a plate.
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4
Reduce heat to medium. Add half the 4 tbsp unsalted butter and the 4 cloves thinly sliced garlic cloves and 4 sprigs fresh thyme sprigs to the pan. Cook, stirring, for 1 minute until garlic is golden.
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5
Add the lemon juice and 2 tbsp drained capers. Stir to deglaze the pan, then swirl in the remaining unsalted butter until the sauce is glossy.
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6
Return scallops to the pan and spoon sauce over them for 30 seconds. Garnish with lemon zest and 2 tbsp finely chopped fresh flat-leaf parsley and serve immediately.