Seared scallops are light, delicate, and delicious - perfect for any special occasion. Or a Friday night when you've got a good Chardonnay. This recipe is super easy, and comes together in about ten minutes. Win-win-win!
INGREDIENTS
- 5-6 sea scallops
- salt and pepper divided, for seasoning
- 2 tablespoon olive oil
- 2 tablespoon butter
- 2 cloves garlic minced
- 1 lemon zested and juiced
- 3 tablespoon capers
- 2 tablespoon fresh parsley chopped
DIRECTIONS
- Pat your scallops dry on both sides with a paper towel. Season liberally with salt and pepper.
- Heat the oil in a large pan over medium-high heat. Make sure the oil is very hot before you add the scallops. Add the scallops in a single layer, and then don't touch them. Let them sear for 2 minutes before flipping. They should have a nice crust on them.
- Sear for another two minutes, then remove from the pan and keep warm.
- Turn the heat down to medium-low. Add the butter, garlic, lemon juice and capers to the pan. Let the butter melt, and garlic cook, about one minute.
- Add the scallops back to the pan, and toss them in the butter.
- Add the lemon zest and parsley right at the end. Serve immediately.
