If scallops are frozen, thaw. Thoroughly pat dry with paper towels.
Heat oil in skillet over medium-high heat until sizzling. Add the
scallops, season with salt and pepper, and fry for 2-3 minutes on one
side, until a golden crust forms. Flip and fry again for 2 minutes. until
opaque. Remove from skillet and transfer to a plate.
Melt 2 Tbl. butter in the same pan, scraping up any browned bits.
Add the garlic and cook one minute until fragrant. Pour in wine and
bring to a simmer for 2 minutes, until reduced by half. Stir in the
remaining butter and lemon juice.
Remove skillet from heat, return the scallops back to the pan and
warm through slightly. Garnish with parsley or dill. Serve over rice or
pasta.
Mike did a great job on these. Really good!!
Originally Submitted
7/8/2022
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