Ingredients:

  • 1 pound (450g) large sea scallops, patted very dry
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) unsalted butter
  • 1 clove garlic, minced
  • 2 tablespoons (30ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) chopped fresh parsley

Instructions:

  1. Pat the scallops extremely dry with paper towels. Season generously with salt and pepper. (Optional: chill for 15 minutes for better searing).
  2. Heat olive oil and butter in a large skillet over medium-high heat until shimmering hot but not smoking. This is crucial!
  3. Carefully place the scallops in the hot pan, making sure not to overcrowd it. Sear for 2-3 minutes per side, until a deep golden-brown crust forms and the scallops are cooked through (opaque and firm).
  4. Remove the scallops from the pan and set aside. Add the butter to the same pan and melt over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds). Deglaze the pan with white wine, scraping up any browned bits from the bottom. Simmer until the wine has reduced slightly. Stir in lemon juice and parsley.
  5. Spoon the lemon-butter sauce over the seared scallops. Serve immediately.