Description
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Ingredients
- 12 medium sea scallops
- 1 teaspoon salt, or more to taste
- 5 tablespoons clarified butter (ghee), warm
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 3 tablespoons clarified butter (ghee)
Instructions
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter
- lemon juice
- and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time
- remove scallops from the refrigerator and let come to room temperature
- about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat
- making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden
- about 2 minutes. Flip scallops
- brush with garlic mixture
- and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest
- off the heat
- for 5 more minutes. Plate and serve.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 1 hr 20 mins
Servings: 2