Seared Scallops with Lemon Butter

Ingredients

• •300 g (about 8–10) large sea scallops, side muscle removed
• •3 tbsp unsalted butter
• •1 tbsp olive oil
• •1 garlic clove, minced
• •3 tbsp dry white wine
• •2 tbsp fresh lemon juice
• •1 tbsp capers, drained
• •2 tbsp fresh flat-leaf parsley, chopped
• •½ tsp kosher salt
• •¼ tsp black pepper, freshly ground
• •2 lemon wedges, to serve

Directions

1. 1Pat scallops completely dry with paper towels — this is the single most important step for a golden crust; season both sides with salt and pepper.
2. 2Heat a stainless-steel or cast-iron skillet over high heat until very hot; add olive oil and swirl to coat.
3. 3Place scallops flat-side down, not touching, and sear undisturbed 90 seconds to 2 minutes until a deep golden crust forms; flip and sear 60 seconds more, then transfer to a plate.
4. 4Reduce heat to medium; add 1 tbsp butter and garlic, sauté 30 seconds until fragrant.
5. 5Deglaze with white wine, scraping up any browned bits; simmer 1 minute, then stir in lemon juice and capers.
6. 6Remove from heat, swirl in remaining 2 tbsp butter until sauce is glossy and emulsified.
7. 7Spoon sauce over scallops, scatter parsley on top, and serve immediately with lemon wedges.

💡 Frozen scallops work beautifully — thaw overnight in the fridge and dry very well. Look for 'dry-packed' scallops if available; wet-packed scallops release too much water and won't sear properly. Serve over a smear of cauliflower purée or alongside crusty bread to catch the sauce.

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