Pan-Seared Sea Scallops

This recipe is very tasty! My mother-in-law made this and the recipe came from her Gluten-Free cookbook by Kelli & Peter Bronski.

  • 2 tbsp salted butter, plus more if needed
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 lb fresh sea scallops, rinsed & patted dry
  • 1 lemon, juiced
  • Salt & Pepper
  1. Heat the butter and olive oil in a sauté pan over medium-high heat. Add the garlic and sauté until golden. (do not over cook or the garlic will become bitter.)
  2. In batches, add the scallops to the pan and cook until browned on one side. Flip and cook until browned on the other side, about 10-12 minutes total (but dependent on the thickness of the scallops). For larger scallops you may need to cover the pan and cook over medium heat to cook the scallops through without overcooking the edges.
  3. When the scallops are cooked they should be golden brown on each side and opaque all the way through (the centers should not be translucent). If needed, add more butter to the pan to cook all the scallops. Transfer the scallops to a plate.
  4. Add the lemon juice to the pan and season with salt and pepper.  Make sure to scrape up all the good bits from the bottom of the pan. (This is called the fond, and it adds great flavor to the sauce!) Pour the pan sauce over the scallops and serve.
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