Lemon Butter Scallops

Instructions

1. 1. Prepare Scallops: Lay the scallops on a plate lined with paper towels and gently press the tops dry. Removing as much surface moisture as possible is crucial—wet scallops will steam instead of sear, preventing that deep golden crust. Once dry, season both sides lightly with salt and black pepper so the seasoning enhances their natural sweetness without overpowering it.
   2. Sear: Heat the olive oil along with 1 tablespoon of the butter in a skillet over medium-high heat. The combination of oil and butter allows the fat to stay hot without burning too quickly. When the pan is hot and the butter foam subsides, gently place the scallops in the skillet, leaving space between each one so they brown instead of crowding and steaming. Sear for about 2 minutes per side, watching for the edges to turn caramel-gold and the tops to become slightly firm. Avoid moving them early—letting them sit undisturbed is what forms the crust. Transfer the scallops to a plate as soon as both sides are seared.
   3. Make the Sauce: Reduce the heat to medium-low so the garlic doesn’t burn. Add the minced garlic to the remaining fats in the skillet and sauté for about 30 seconds, just until fragrant. Stir in the remaining butter, allowing it to melt and emulsify with the garlic. Pour in the lemon juice and add the lemon zest, whisking gently so the sauce becomes glossy and aromatic.