Seared Scallops in Lemon Garlic Pan Sauce are perfect for a lovely dinner or served on individual little plates for a perfect appetizer.
Seared Scallops in Lemon Garlic Pan Sauce
- 2 pounds fresh scallops
- Sea salt
- Coarse ground pepper
- 3 tablespoons olive or grapeseed oil
- 2 tablespoons unsalted butter
- 6 fresh garlic cloves, minced
- 1 cup vegetable broth or dry white wine
- Lemon juice from half of a fresh lemon
- Green onions (optional)
If the scallops are juicy, pat them dry with clean paper towels. Sprinkle the scallops with salt & pepper.
Pour oil into a frying pan. Turn the heat onto medium-high. When the oil becomes hot, place the scallops into the pan.
Cook for 2-3 minutes on one side, flip over and cook for another 2-3 minutes or until light golden brown.
Remove the scallops from the pan and set aside on a plate.
Turn the heat down to medium and melt the butter in the pan. Add the garlic and cook for a couple of minutes.
Add the broth or wine and lemon juice.
Cook until the sauce reduces down to about half.
Add salt & pepper to taste. Place the scallops back into the pan with the sauce for a minute or so to heat them up again.
Place the sauce and the scallops back onto the plate. Sprinkle with green onions if desired.
