Pan-Seared Scallops with Lemon and Garlic Butter Sauce
Ingredients: 450g/1 lb large sea scallops, patted dry 2 tablespoons olive oil 2 tablespoons butter 2 cloves garlic, minced 2 tablespoons lemon juice 2 tablespoons chopped fresh chives Salt and freshly ground black pepper to taste Lemon wedges and asparagus, for serving
Instructions: Prepare the scallops: Pat the scallops completely dry with paper towels. This is crucial for achieving a good sear. Season generously with salt and pepper. Heat the pan: Heat the olive oil and butter in a large skillet over medium-high heat. The pan should be hot enough so that the scallops sizzle immediately when added. Sear the scallops: Add the scallops to the hot pan and sear for 2-3 minutes per side, without moving them, until golden brown and cooked through. Don't overcrowd the pan; work in batches if necessary. Make the sauce: Add the minced garlic to the pan and cook for 30 seconds, or until fragrant. Pour in the lemon juice and swirl to combine.
Serve: Remove the scallops from the pan and transfer them to a serving platter. Spoon the garlic-lemon butter sauce over the scallops and garnish with chopped chives. Serve immediately with lemon wedges and asparagus.
Cooking Time: Approximately 5-7 minutes total cooking time.
Nutrition Facts (per serving, assuming 4 servings): Calories: Approximately 200-250 Protein: Approximately 20-25g Fat: Approximately 10-15g Carbohydrates: Approximately 5g
