Ingredients
- unsalted butter
- minced garlic
- large sea scallops
- salt
- pepper
- fresh lemon juice
Instructions
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Step 1
First, pat the scallops dry with paper towels—dryness is key for a good crust. Season them with a pinch of salt and pepper. In a large skillet, melt the butter over medium-high heat until foamy. Stir in the minced garlic and cook until fragrant, just 30 seconds. Gently place the scallops in the pan in a single layer, giving them space. Let them sear undisturbed for 2-3 minutes until a golden crust forms, then flip and cook another 2-3 minutes. They’re done when firm and opaque. Transfer to a plate. Whisk the lemon juice into the pan drippings, bubbling it into a quick sauce, and pour over the scallops. I sometimes add a handful of fresh parsley for color—it’s a small touch that really brightens the dish.
Chef's Tip
I always pat scallops dry before searing—it's the difference between a golden crust and a steamed texture. A cast-iron skillet makes a world of difference here.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of lemon juice to revive the buttery sauce.
Variation Tips
Serve these scallops over a bed of zucchini noodles or sautéed spinach for a satisfying keto dinner. You can also swap the lemon for lime and add a pinch of red pepper flakes to the sauce for a zesty, spicy twist.