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2 pounds sea scallops thawed
2 tablespoons olive oil
4 tablespoons butter
4 garlic cloves minced
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
pinch red pepper flakes
fresh ground pepper

Pat scallops dry with a paper towel. Season them with salt and pepper on both sides
Heat a pan over medium high heat. Add 1 tablespoon oil to the pan. When hot, add the scallops to the pan – do not overcrowd the pan. Cook in batches if needed. Cook on one side, 60-90 seconds. Flip and cook for another 60-90 seconds. Remove from pan. Repeat until all scallops are cooked.
Reduce heat to low. Add butter, garlic, lemon juice to the pan. Stir, scraping up the brown bits on the bottom of the pan, 1-2 minutes. Stir in the red pepper flakes and chopped parsley, remove from heat.
Drizzle the sauce over the scallops and serve right away.


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