PREP TIME
5 min
COOK TIME
5 min
SERVES
4
INGREDIENTS
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1 ½ pounds of high-quality Fisherman’s Market scallops
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2 tbsp olive oil
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3 tbsp unsalted butter, divided
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4-5 large garlic cloves, minced (or 1 ½ tbsp minced garlic)
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Salt and fresh ground black pepper to taste
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¼ cup dry white wine or broth
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2 tbsp lemon juice
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¼ cup chopped parsley
DIRECTIONS
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If scallops are frozen, thaw in cold water. Remove the side muscle if attached. Pat scallops thoroughly dry with paper towels.
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Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add scallops in a single layer without overcrowding the pan (work in batches if needed). Season with salt and pepper to taste. Fry for 2-3 minutes on one side until a golden crust forms, then flip and fry for another 2 minutes until crisp, lightly browned, and cooked through (opaque). Remove from skillet and transfer to a plate.
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In the same pan, melt 2 tablespoons of butter, scraping up any browned bits left from the scallops. Add minced garlic and cook for 1 minute until fragrant.
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Pour in wine or broth and simmer for 2 minutes, or until reduced by about half. Stir in the remaining tablespoon of butter and lemon juice.
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Remove the pan from heat and add the scallops back to the pan to warm through. Garnish with chopped parsley.
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Serve with rice, pasta, garlic bread, or steamed vegetables (cauliflower, broccoli, or zucchini noodles).
