Seared Lemon Garlic Butter Scallops

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Scallops(567g)
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  Unsalted Butter(45g)
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  Garlic(23g)
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  1/4 teaspoon salt (to taste)
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  1/4 teaspoon ground black pepper (to taste )
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  Wine, White, Dry(60g)
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  Lemon Juice, Fresh(30g)
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  Parsley, Fresh(60g)

Instructions

1. 1If the scallops are frozen, thaw in cold water for 15–20 minutes. Remove the side muscle from each scallop if attached. Pat the scallops thoroughly dry with paper towels—moisture prevents browning.
2. 2Heat olive oil in a large skillet over medium-high heat until shimmering and just beginning to smoke, about 2–3 minutes. Season the scallops with salt and pepper on both sides.
3. 3Working in batches to avoid overcrowding, add the scallops to the hot oil and sear for 2–3 minutes over medium-high heat until the underside forms a golden-brown crust. Flip and cook for another 1–2 minutes over medium-high heat until the second side is lightly golden and the scallops turn opaque throughout. Transfer to a clean plate.
4. 4Melt the butter in the same skillet over medium heat, scraping up any browned bits from the bottom. Add the garlic and cook for 1 minute over medium heat until fragrant, stirring constantly.
5. 5Pour in the white wine and bring to a simmer over medium-high heat for 2 minutes, stirring occasionally, until the liquid reduces by about half.
6. 6Remove the pan from heat. Stir in the lemon juice and return the cooked scallops to the pan to warm through for 30 seconds.
7. 7Divide the scallops and sauce evenly into 4 airtight containers while still hot. Garnish each portion with fresh parsley.
8. 8Refrigerate for up to 3 days. Reheat gently over low heat or in a 300°F oven for 5–7 minutes until warmed through. Serve over rice, pasta, or steamed vegetables.