Garlic Butter Scallops
Pan-seared scallops in a silky garlic butter sauce, ready in under 15 minutes. A restaurant-quality dinner that tastes way more impressive than it actually is.
- Total time
- 12 min
- Servings
- 2
- Calories
- 248
- Protein
- 24g
Ingredients
- 10 oz large scallops, patted dry
- 3 tbsp butter
- 4 cloves garlic, minced
- ¼ cup white wine or dry vermouth
- ½ whole lemon (juiced)
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Heat 1 tbsp butter in a 12-inch skillet over medium-high until foaming, about 1 minute.
- 2
Sear scallops 90 seconds per side without moving until golden. Transfer to a plate.
- 3
Add garlic to the same skillet and cook 30 seconds until fragrant.
- 4
Pour in wine and lemon juice, scraping the pan bottom for browned bits. Simmer 1 minute.
- 5
Remove from heat. Whisk in remaining 2 tbsp butter until the sauce turns glossy and smooth.
- 6
Return scallops to the pan, coat in sauce, and top with parsley. Serve immediately.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- tongs or spatula
- whisk
- knife for mincing
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