A delightful recipe for perfectly seared scallops, enhanced with a luscious lemon butter sauce.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Ensure the skillet is hot before adding the scallops to achieve a good sear.
Pat the scallops dry with a paper towel and season one side with salt and pepper.
Dry scallops sear better and develop a golden crust.
Place the scallops seasoned side down in the skillet and cook without moving them.
Avoid overcrowding the skillet to maintain high heat.
Season the other side of the scallops with salt and pepper while they cook.
Seasoning both sides ensures even flavor.
Flip the scallops and cook the other side until golden brown.
Use tongs to gently flip the scallops to avoid breaking them.
Remove the scallops from the skillet and set aside.
Keep the scallops warm by covering them loosely with foil.
In the same skillet, add butter and let it melt.
Use the same skillet to retain the flavors from the scallops.
Squeeze the juice of the lemon into the skillet and whisk to combine.
Adjust the lemon juice to your taste preference.
Pour the lemon butter sauce over the scallops and serve immediately.
Garnish with fresh herbs for added color and flavor.
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