Lemon Herb Pan Fried Scallops
Lemon Herb Pan Fried Scallops offer a delightful balance of citrusy brightness and aromatic herbs, perfect for a quick and elegant meal.
Prep time: 5 minutesCook time: 8 minutesServes: 4
Ingredients
1 lb sea scallops
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
1 lemon, zested and juiced
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
Instructions
1. Pat the scallops dry with paper towels and season with salt, pepper, and red pepper flakes.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add scallops in a single layer, searing for 2-3 minutes per side until golden brown.
4. Remove scallops and set aside.
5. In the same pan, add garlic and sauté for 1 minute.
6. Stir in lemon juice and zest, deglazing the pan and adding parsley.
7. Return scallops to the pan, tossing to coat with the sauce.
8. Serve immediately, garnished with additional parsley if desired.
Storage
Store leftover scallops in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat scallops gently in a skillet over low heat until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
