In this simple scallop recipe, large sea scallops are sautéed in butter and garlic and served with a lemon-butter sauce. They will melt in your mouth!
To achieve a perfect sear, ensure scallops are thoroughly patted dry; moisture inhibits proper caramelization. Use medium-high heat and avoid overcrowding the skillet, cooking in batches if necessary to maintain pan temperature and prevent steaming. Scallops cook quickly, so watch closely to prevent overcooking, which results in a rubbery texture. A quick sear (2 minutes per side) is ideal for a tender, opaque center. For added depth, deglaze the pan with a splash of dry white wine after removing scallops, before adding lemon. Finish the sauce with a knob of cold butter for extra richness and a silky emulsion. Fresh parsley or chives as a garnish will brighten the dish.