Ingredients

The following ingredients have 4 Servings
  • 1 ¼ pound scallops
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 5 cloves garlic (minced)
  • ¼ cup white wine
  • 2 tablespoon lemon juice (from 1 lemon)
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)

Instruction

  • Prepare scallops: Remove the side muscle from the scallop the pat them dry with paper towels. 
  • Cook Scallops: Heat the olive oil in a large skillet on high heat. Gently add the scallops to the skillet, making sure they are not touching each other. Season them generously with salt and pepper then add the 2 tbsp of butter to the skillet. Sear the scallops for 2 minutes on the first side then flip them over and cook for another 2 to 3 minutes on the other side. Season the other side with salt and pepper as well. They should have a golden crust on each side when they are done. Cook in batches if they don't all fit in the skillet. Transfer the scallops to a plate.
  • Make sauce: In another skillet (see notes) heat the olive oil over high heat then add the butter and cook until it melts. Add the garlic and saute for 20 to 30 seconds until it becomes aromatic. Don't over cook it, you don't want it to burn. 
  • Add the white wine and lemon juice and season with salt and pepper to taste. Cook the sauce for another minute then turn off the heat. Add the scallops back to the skillet, including all the juices. 
  • Serve: Serve immediately over pasta.