AuthoradminCategorySeafood
Begin by seasoning both sides of the scallops with salt and pepper. Warm the butter in a frying pan over medium-high heat. Whisk in the fresh garlic and reduce the heat slightly.
Lay the scallops into the pan in batches, so as not to over-crowd the pan. Cook for 1 ½ to 2 ½minutes on each side. Squeeze the lemon juice directly onto the scallops as they cook (save a wedge for garnish if you would like). Ensure no lemon seeds are left in the pan. Spoon the liquid and melted from the pan onto the scallops while cooking. Once cooked to 330-365 degrees internal temp., remove from heat and plate immediately.
Serve with fresh lemon and chopped parsley as a garnish and enjoy!
Ingredients
Directions
Begin by seasoning both sides of the scallops with salt and pepper. Warm the butter in a frying pan over medium-high heat. Whisk in the fresh garlic and reduce the heat slightly.
Lay the scallops into the pan in batches, so as not to over-crowd the pan. Cook for 1 ½ to 2 ½minutes on each side. Squeeze the lemon juice directly onto the scallops as they cook (save a wedge for garnish if you would like). Ensure no lemon seeds are left in the pan. Spoon the liquid and melted from the pan onto the scallops while cooking. Once cooked to 330-365 degrees internal temp., remove from heat and plate immediately.
Serve with fresh lemon and chopped parsley as a garnish and enjoy!