Name: Pan-Seared Scallops with Charred Lemon and Herb Butter
Prep time: 5 min
Cook time: 15 min
Yield: 2 servings
Ingredients: 1 pound sea scallops; 2 lemon; 3 tablespoon butter; 2 teaspoon fresh thyme; 2 clove garlic; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoon olive oil

Pan-Seared Scallops with Charred Lemon and Herb Butter

weeknightlightseafood

5 minPrep15 minCook2Serves

Ingredients

1 poundsea scallops (large, dry)
2lemon
3 tablespoonbutter
2 teaspoonfresh thyme
2 clovegarlic
½ teaspoonkosher salt
¼ teaspoonblack pepper
2 tablespoonolive oil

Prep

01
Mince 2 cloves garlic.
02
Remove thyme leaves from stems and chop finely (or measure dried thyme).

Method

01
Pat the scallops dry with paper towels. Season both sides with salt and pepper.
02
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
03
Working in batches if needed, add scallops and sear without moving them for 2 to 3 minutes, until opaque and a golden crust forms. Flip and cook the other side for 2 minutes. Transfer to a plate.
04
Reduce heat to medium. Add butter, minced garlic, and thyme to the pan. Cook for 1 minute until fragrant.
05
Cut the lemons in half and place cut-side down in the pan. Sear for 2 to 3 minutes until charred and caramelized.
06
Return scallops to the pan with any accumulated juices. Toss gently to coat in the herb butter, about 30 seconds.
07
Divide scallops among plates, drizzle with herb butter, and serve with a charred lemon half.

Spice Tips

For subtle heat, add a pinch of red pepper flakes to the butter. A touch of white wine (1/4 cup) in the final herb butter brings brightness. Fresh parsley or tarragon scattered over the top adds herbaceous depth.