Pan-Seared Scallops with Lemon Butter Sauce

Ingredients:

• 12 large sea scallops

• Salt and black pepper to taste

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 2 garlic cloves, minced

• Juice of half a lemon

• Lemon slices (for garnish)

• Fresh herbs (such as basil or sage)

Instructions:

1. Prepare the scallops:
   Pat scallops dry with paper towels. Season both sides with salt and pepper.

2. Sear the scallops:
   Heat olive oil in a skillet over medium-high heat. Once hot, add scallops in a single layer (do not overcrowd). Sear for about 2–3 minutes per side, until golden brown with a crisp crust. Remove and set aside.

3. Make the sauce:
   In the same pan, reduce heat to medium. Add butter and minced garlic. Sauté for about 30 seconds until fragrant.

4. Add lemon:
   Pour in the lemon juice and stir to combine. Let simmer for another 30 seconds.

5. Combine and serve:
   Return the scallops to the pan briefly to coat with the sauce. Garnish with fresh herbs and lemon slices.

Tips:

• Make sure scallops are completely dry before searing for the best crust.

• Don’t move them while searing to allow proper caramelization.