Garlic Lemon Butter Scallops

1/4 lb sea scallops side muscle
1/2 tablespoons olive oil
3 tablespoons butter
1 cloves of garlic minced
2 tablespoon fresh lemon juice
2 teaspoons chopped parsley
Salt and ground black pepper

Before cooking, pat the scallops dry with paper towels and sprinkle generously with sea salt.
Add olive oil and 1 tablespoon oil to a large sauté pan or cast-iron skillet over medium heat. Keep the oils nice, hot and close to smoking. Add the scallops and cook for 1/2-2 minutes per side. There should be a golden crust on both sides. Do not overcrowd the pan, so cook in batches if necessary. Remove from plate while cooking.
Add 2 tablespoons of oil to a pan over low heat. Add garlic and cook about 2 minute. Add the lemon juice and return the peels to the pan. Heat for 1-2 minutes, turning a few times to coat with lemon oil. Sprinkle with oil, salt and pepper to taste and serve immediately.

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