# Components:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ Sauce
02 - 3 tbsp unsalted butter, divided
03 - 2 tbsp extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 1/4 cup dry white wine or chicken broth
08 - 2 tbsp fresh parsley, chopped
09 - Salt and freshly ground black pepper to taste
→ Garnish
10 - Lemon wedges for serving
# Preparation steps:
01 - Pat the scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until hot and shimmering.
03 - Add the scallops in a single layer, being careful not to overcrowd; cook in batches if necessary. Sear undisturbed for 2 to 3 minutes until a golden crust forms.
04 - Flip the scallops and cook for another 1 to 2 minutes until just opaque. Transfer to a plate and cover loosely to keep warm.
05 - Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
06 - Pour in the wine or broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes, scraping up any browned bits from the pan bottom, until slightly reduced.
07 - Return the scallops and any accumulated juices to the skillet. Spoon the lemon butter sauce over the scallops and sprinkle with chopped parsley. Serve immediately with lemon wedges.
