Pan-Seared Scallops with Lemon Butter

Ingredients

• 1 lb large dry-packed sea scallops (about 12)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon capers, drained
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Pinch of red pepper flakes

Instructions

1. 1

   Pat scallops completely dry with paper towels. Season generously with salt and pepper on both sides.

2. 2

   Heat olive oil in a large stainless steel or cast iron skillet over high heat until the oil shimmers.

3. 3

   Place scallops in the pan, leaving space between each. Do not move them for 2-3 minutes until a deep golden crust forms.

4. 4

   Flip scallops and cook for another 1-2 minutes. Remove to a plate.

5. 5

   Reduce heat to medium. Add butter and garlic to the pan, cooking for 30 seconds until fragrant.

6. 6

   Add lemon juice and capers, scraping up any browned bits from the pan.

7. 7

   Return scallops to the pan briefly to coat in the sauce.

8. 8

   Plate scallops, spoon the lemon butter sauce over top, and garnish with parsley and red pepper flakes.