Lemon Garlic Butter Scallops

Instructions

1. Prepare the scallops:

1. Pat the scallops completely dry using paper towels. Removing as much moisture as possible is essential for creating a proper sear, as excess moisture can cause scallops to steam instead of browning. Ensure both sides are dry before seasoning.
2. Season each scallop lightly on both sides with salt and freshly ground black pepper, pressing gently so the seasoning adheres. This base seasoning enhances the natural sweetness of the scallops without overpowering them.

2. Sear the scallops:

1. Heat the olive oil along with 1 tablespoon of the butter in a large skillet over medium‑high heat. Allow the butter to melt and the pan to reach a hot, shimmering state before adding the scallops.
2. When the skillet is hot, place the scallops in a single layer, spacing them apart so they sear evenly. Let them cook undisturbed for about 2 minutes until the underside develops a deep golden crust. Avoid moving them too early—this crust forms best when the scallops stay in contact with the skillet.
3. Flip each scallop and sear the second side for another 2 minutes until golden brown. Once both sides are beautifully caramelized and the centers feel slightly firm but still tender, remove the scallops from the pan and set aside.

3. Make the sauce:

1. In the same skillet, reduce the heat slightly and melt the remaining 2 tablespoons of butter. The browned bits left from the scallops add rich flavor to the sauce.
2. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to brown it, as garlic can turn bitter if overcooked.
3. Stir in the lemon juice and scrape up the browned bits (fond) from the bottom of the pan using a spatula or wooden spoon. These bits dissolve into the sauce, adding depth and savoriness to the bright lemon butter mixture.

4. Finish: