Appetizer: United States – Seared Sea Scallops with Lemon-Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 5 min

Total 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 sea scallops, patted dry, about 8 oz (227 g)
Salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
2 tbsp (30 g) butter
2 cloves garlic, minced
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) lemon juice
2 tbsp (8 g) fresh parsley, chopped

Show original ingredient measurements

8 sea scallops, patted dry, about 8 oz (227 g)
Salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
2 tbsp (30 g) butter
2 cloves garlic, minced
1 tsp lemon zest
2 tbsp (30 ml) lemon juice
2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Season scallops with salt and pepper. Heat oil in a skillet over high heat until shimmering.
2. Sear scallops without crowding, 1½–2 minutes per side, until a golden crust forms; remove and keep warm.
3. Reduce heat, add butter and garlic to skillet, cook briefly until fragrant, then add lemon zest and juice to make a quick sauce.
4. Spoon sauce over scallops, sprinkle with parsley, and serve immediately.