Pan Seared Scallops with Lemon Butter Recipe

8 large sea scallops side muscle removed
1 tablespoon olive oil
salt and pepper to taste
2 tablespoons unsalted butter
2 tablespoons fresh parsley minced
Check below.

  • First. Pat scallops dry and season with salt and pepper. Mince the parsley and garlic and set aside. Add the olive oil to a 12 inch cast iron skillet and bring to high heat.
  • After it Once skillet is hot add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.
  • Next Remove scallops from the skillet and set aside. Add the butter garlic lemon and fresh parsley to the skillet stirring occasionally until fully melted.
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