- Pat the scallops dry with paper towels. Season with salt and black pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat.
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Add the scallops to the skillet, making sure not to overcrowd them. Sear for 2-3 minutes on each side until they develop a golden-brown crust.
- Remove the scallops from the skillet and set them aside.
- In the same skillet, add unsalted butter. Allow it to melt and then add minced garlic. Sauté for 1-2 minutes until the garlic is fragrant.
- Return the scallops to the skillet, and add fresh lemon juice and lemon zest.
- Toss the scallops in the lemon garlic butter sauce for an additional 1-2 minutes, ensuring they are coated evenly.
- Sprinkle chopped fresh parsley over the scallops and toss once more.
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Remove from heat.
- Serve the Lemon Garlic Butter Scallops hot, garnished with additional chopped parsley and lemon wedges on the side.
- Pair with your favorite side dishes or a bed of sautéed spinach for a complete and delightful meal.
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