Looking to elevate your dinner game with minimal effort? These Citrus Herb Seared Scallops are a showstopper, combining bright flavors and a simple technique for a dish that feels gourmet. Perfect for a special occasion or a delightful weeknight treat!
Scallops are the star of this dish, providing a tender and sweet base for the flavors to shine. Choose sea scallops for a meatier texture.
Olive oil helps achieve that perfect sear, giving the scallops a beautiful crust.
Butter adds richness and depth to the sauce, balancing the acidity of the lemon.
Garlic, with its aromatic punch, enhances the overall flavor profile without overpowering it.
Lemon zest brings a burst of citrus freshness that brightens the dish.
Parsley offers a hint of herbaceousness, complementing the lemon and garlic.
White wine deglazes the pan, adding a subtle acidity and bringing all the flavors together.
Thyme provides an earthy note, rounding out the herbal components of the dish.
These scallops pair beautifully with a light, crisp salad or some roasted asparagus for a well-rounded meal. For a heartier option, serve them over a bed of creamy risotto or alongside a light pasta tossed in olive oil and herbs.
First things first, pat your scallops dry with paper towels. This step is crucial to achieving that perfect sear. Season them generously with salt and freshly ground black pepper, ensuring each piece is well-coated for flavor.
Heat up some olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops in a single layer. Resist the urge to move them around; let them cook undisturbed for 2-3 minutes on each side. This will ensure a golden-brown crust forms.
Once seared, remove the scallops and keep them warm. Reduce the heat to medium and add butter to the skillet. As it melts, toss in the minced garlic and let it sauté for about 30 seconds until fragrant.
Stir in the lemon zest, parsley, and thyme. Allow these flavors to meld for a moment before pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet, simmering for 1-2 minutes until the sauce is slightly reduced.
Return the scallops to the skillet, gently tossing them to coat in the flavorful sauce. Serve immediately, perhaps with a sprinkle of extra parsley if you like your dishes to look as good as they taste.
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