Pan-Seared Lemon and Garlic Scallops

Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.

Step: 1

Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.

Step: 2

Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.

Step: 3

At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.

Step: 4

Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

Per Serving: 675 calories; protein 42.5g; carbohydrates 10.1g; fat 52.5g; cholesterol 232.4mg; sodium 1647.9mg.

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