Crispy Pan-Seared Scallops Perfectly Cooked Dish

Ingredients

• 12 large sea scallops, cleaned and patted dry
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon garlic, minced
• 1 teaspoon fresh lemon zest
• 2 tablespoons fresh parsley, chopped
• to taste Salt and freshly cracked black pepper
• for serving Lemon wedges

Instructions

1. Start by ensuring your scallops are completely dry—this is crucial for achieving that perfect crisp. Pat them with paper towels and season both sides with salt and cracked black pepper.
2. In a large skillet, heat the olive oil over medium-high heat until it shimmers.
3. Carefully place the scallops in the skillet, making sure not to overcrowd them. You might need to work in batches depending on the size of your skillet. Sear them without moving for about 2-3 minutes until they develop a golden-brown crust.
4. Flip the scallops over gently and add the unsalted butter, minced garlic, and lemon zest to the skillet. As the butter melts, spoon it over the scallops continuously for about 1-2 minutes, until the scallops are opaque and cooked through. They should feel firm to the touch but still have a slight spring to them.
5. Once cooked, remove the scallops from the skillet and place them on a warm plate.
6. Remove the skillet from heat and stir in the fresh parsley to create a quick drizzle. Pour this aromatic butter sauce over the scallops.
7. Serve the scallops immediately with lemon wedges on the side for an added zesty kick.