Seared Scallops in Lemon Garlic Pan Sauce

Seared Scallops in Lemon Garlic Pan Sauce are perfect for a lovely dinner or served on individual little plates for a perfect appetizer.

Seared Lemon Garlic Scallops

Seared Scallops in Lemon Garlic Pan Sauce

  • 2 pounds fresh scallops
  • Sea salt
  • Coarse ground pepper
  • 3 tablespoons olive or grapeseed oil
  • 2 tablespoons unsalted butter
  • 6 fresh garlic cloves, minced
  • 1 cup vegetable broth or dry white wine
  • Lemon juice from half of a fresh lemon
  • Green onions (optional)

If the scallops are juicy, pat them dry with clean paper towels. Sprinkle the scallops with salt & pepper.

Pour oil into a frying pan. Turn the heat onto medium-high. When the oil becomes hot, place the scallops into the pan.

Cook for 2-3 minutes on one side, flip over and cook for another 2-3 minutes or until light golden brown.

Remove the scallops from the pan and set aside on a plate.

Turn the heat down to medium and melt the butter in the pan. Add the garlic and cook for a couple of minutes.

Add the broth or wine and lemon juice.

Cook until the sauce reduces down to about half.

Add salt & pepper to taste. Place the scallops back into the pan with the sauce for a minute or so to heat them up again.

Place the sauce and the scallops back onto the plate. Sprinkle with green onions if desired.

 

 

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