Ingredients:

  • 1 pound (450g) large sea scallops, dry-packed
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (14g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (56g) unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 tablespoon (15 ml) fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Pat the scallops completely dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Carefully place scallops in the hot pan, leaving space between each scallop.
  3. Sear scallops for 2-3 minutes per side, without moving them, until a golden-brown crust forms. They should release easily from the pan when ready.
  4. Remove scallops from the pan and set aside. Add butter to the same skillet over medium heat. Cook, swirling the pan, until the butter melts, foams, and turns a nutty brown color. Be careful not to burn it!
  5. Add minced garlic to the browned butter and cook for about 30 seconds, until fragrant.
  6. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly (about 1 minute). Stir in lemon juice, parsley, and red pepper flakes (if using).
  7. Spoon the brown butter lemon sauce over the seared scallops. Serve immediately.