Pan-Seared Sea Scallops with Lemon Butter Sauce

Indulge in the succulent flavors of pan-seared sea scallops with a tangy lemon butter sauce. This recipe takes only a few minutes to prepare but delivers a restaurant-quality dish that will impress your guests. Serve it as an appetizer or main course for a special occasion or a weeknight treat. With a perfect combination of flavors and textures, this dish will surely become a favorite in your culinary repertoire.

Ingredients

• 1 pound sea scallops, patted dry
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley

Directions

1. In a shallow dish, combine the flour, salt, and black pepper.
2. Dredge the sea scallops in the flour mixture, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the scallops to the skillet, making sure not to overcrowd them.
5. Cook the scallops for about 2-3 minutes per side until golden brown and cooked through. Remove them from the skillet and set aside.
6. In the same skillet, melt the butter over medium heat.
7. Add the minced garlic and cook for about 1 minute until fragrant.
8. Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to release any browned bits.
9. Simmer the sauce for about 2-3 minutes until slightly thickened.
10. Return the scallops to the skillet and toss them gently in the lemon butter sauce.
11. Cook for an additional 1-2 minutes to heat the scallops through.
12. Serve the pan-seared sea scallops with the lemon butter sauce drizzled over the top.
13. Garnish with chopped fresh parsley and serve immediately.

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