Ingredients

  • 10–12 large sea scallops
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 4 cloves garlic, finely minced
  • 2 green onions, chopped
  • 1 tbsp fresh lemon juice
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried parsley or 1 tbsp fresh parsley
  • Lemon wedges, for serving

Instructions

  1. Pat the scallops very dry with paper towels. Remove the small side muscle if attached.
  2. Score the top of each scallop lightly in a crosshatch pattern, as shown in the photo.
  3. Season both sides with salt, black pepper, and paprika.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Place scallops in the pan without crowding them. Sear for 2–3 minutes until deeply golden.
  6. Flip and cook for another 1½–2 minutes.
  7. Reduce heat to medium and add butter and minced garlic.
  8. Spoon the bubbling garlic butter over the scallops for 1–2 minutes, until the scallops are opaque and cooked through.
  9. Add lemon juice and chopped green onions. Toss gently in the garlic butter.
  10. Remove from heat and sprinkle with parsley.
  11. Serve immediately with lemon wedges and spoon the garlic butter over the top.

Serves: 3–4

Tip: The key to a beautiful golden crust is getting the scallops very dry before they hit the hot pan.