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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 675 Calories

Ingredients

• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon salt, or more to taste
• 12 medium sea scallops
• 5 tablespoons clarified butter (ghee), warm
• 3 tablespoons clarified butter (ghee)

Recipe Instructions

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.