Lemon Garlic Butter Scallops
Ingredients
1 pound (450 grams) large sea scallops, fresh or thawed if frozen
Salt and pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 garlic cloves, minced
1⁄4 cup dry white wine or chicken broth (optional)
Juice of 1 lemon (about 2 tablespoons), plus more for serving
1-2 tablespoons fresh parsley, finely chopped
moving them around while cooking to achieve a good sear. Remove and set aside on a plate.
Lower the heat to medium, then add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the white wine or chicken broth. Simmer for about 2 minutes, scraping up any browned bits from the pan, until the liquid reduces slightly.
Stir in the lemon juice and the remaining tablespoon of butter. Let the sauce simmer for another minute until the flavors are well combined.
Return the scallops to the skillet and gently toss to coat in the sauce. Sprinkle with fresh parsley. Serve immediately with a drizzle of extra lemon juice, if desired. Enjoy!
Prep Time: 5 min Cooking Time: 15 min
Recipe by: Kim - InsanelyGood
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