Treat yourself to a restaurant-quality dish with these Pan-Seared Scallops. Served with a tangy lemon butter sauce and sprinkled with aromatic herbs, these scallops are seared to perfection, resulting in a delightful combination of flavors and textures.
Pat the scallops dry using a paper towel, then season them with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Add the scallops to the skillet and cook for 2-3 minutes on each side until they develop a golden brown crust. Use tongs to flip them.
Transfer the cooked scallops to a plate and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the lemon juice and lemon zest, scraping any browned bits from the bottom of the skillet.
Return the scallops to the skillet and gently toss them in the lemon butter sauce to coat.
Sprinkle the chopped parsley and chives over the scallops.
Cook for an additional minute to heat the scallops through.
Remove the skillet from heat and transfer the scallops to a serving platter.
Drizzle any remaining lemon butter sauce from the skillet over the scallops.
Garnish with additional fresh herbs if desired.
Serve the Pan-Seared Scallops with Lemon Butter Sauce and Herbs immediately, savoring the tender scallops and the delightful combination of tangy lemon, buttery sauce, and aromatic herbs.
Elevate your dinner with these Pan-Seared Scallops featuring a zesty Lemon Butter Sauce and a sprinkle of fresh herbs. Each bite is a burst of flavors and a perfect balance of textures, making it a restaurant-worthy dish that you can easily prepare at home.