These succulent pan-seared scallops with a tangy lemon butter sauce are a luxurious seafood treat that is sure to impress your dinner guests. The buttery richness of the scallops perfectly complements the bright acidity of the lemon sauce, creating a flavor sensation that is simply divine.
Season the scallops with salt and pepper on both sides.
Heat the butter and olive oil in a large skillet over high heat until hot but not smoking.
Add the scallops to the skillet and cook until golden brown on one side, about 2 minutes.
Flip the scallops and cook until golden brown on the other side, about 2 minutes more.
Remove the scallops from the skillet and set aside.
Add the garlic to the skillet and cook for 30 seconds, or until fragrant.
Pour in the white wine and lemon juice, scraping the bottom of the skillet with a wooden spoon to release any browned bits.
Bring the sauce to a boil and cook for 2-3 minutes, or until the sauce has thickened slightly.
Reduce the heat to low and whisk in the cold butter, one piece at a time, until the sauce is smooth and glossy.
Return the scallops to the skillet and toss to coat them with the sauce.
Transfer the scallops and sauce to a serving platter, garnish with chopped parsley, and serve immediately.
Indulge in a restaurant-quality meal with these perfectly seared scallops bathed in a tangy lemon butter sauce. Simply elegant and delicious!