Seared Lemon Garlic Scallops

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Scallops are probably one of the easiest of seafoods to cook perfectly. They only take a few minutes to cook and take very little prep. The Lemon Garlic sauce adds a bright, fresh, and creamy acidity that steps these up to a whole other level. Watch my recipe video HERE.

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The key to a perfect seared crust is a blazing hot pan and a dry surface on the scallops. All you need is a little salt on the scallops and a little oil in the pan.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Frying pan

• Citrus Juicer

• Sea scallops, dry and large

• Garlic

• Butter

• Lemon

• White wine

• Tomato paste

• Heavy cream

• Turmeric powder

• Sea salt

• Avocado oil or other neutral, high-heat oil

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DIRECTIONS

STEP 1: DRY

• Remove the scallops from the fridge about 20-30 minutes before cooking.

• Pat them dry with a paper towel to ensure all moisture is removed from their exterior.

STEP 2: SEAR

• Heat pan over medium/medium-high heat for 2-3 minutes.

• Add oil to pan.

• Season the largest side of the scallops with sea salt.

• When the oil begins to shimmer and smoke, place the scallops in the pan with about an inch of space in between each other.

• Leave undisturbed for about 2-3 minutes until the crust develops.

STEP 3: FLIP

• Season the top of the scallops, then lower the heat.

• Flip the scallops, and sear the other side for another minute.

• Remove from pan and place on a wire rack.

STEP 4: SAUCE

• Add garlic to the pan and cook for about 15-20 seconds until fragrant.

• Add butter and scrape the fond from the bottom of the pan.

• Then add the white wine, lemon juice, tomato paste, cream, and turmeric.

• Simmer on medium-low heat until the volume decreases by about half.

STEP 5: SERVE

• Plate the scallops and top with the lemon garlic sauce and fresh parsley.

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INGREDIENTS

Makes 3-4 servings

• 8-10 sea scallops, dry and large

• 2 cloves garlic, minced

• 1/4 C butter

• 1 lemon, juiced

• 1/2 C white wine

• 2 tsp tomato paste

• 1/2 C heavy cream

• 1/2 tsp turmeric powder

• Sea salt to taste

• 2 TBSP avocado oil or other neutral, high-heat oil

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