Ingredients:

  • 8 large sea scallops (approx. 8 ounces/225g), patted completely dry
  • 1/2 cup all-purpose flour (60g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon butter (15g)
  • 2 tablespoons butter (30g), unsalted
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon fresh parsley, chopped
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat scallops completely dry with paper towels. This is crucial for achieving a good sear.
  2. In a shallow dish, combine flour, salt, pepper, and garlic powder.
  3. Dredge each scallop in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
  4. Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and the pan is shimmering.
  5. Carefully place the dredged scallops in the hot skillet, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, until golden brown and cooked through (opaque). Do not overcook!
  6. Remove the scallops from the skillet and set aside. Reduce the heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook until fragrant (about 30 seconds).
  7. Stir in lemon juice and red pepper flakes (if using). Cook for another 30 seconds.
  8. Pour the lemon-garlic butter sauce over the scallops. Garnish with fresh parsley. Serve immediately.