Lemon Garlic Pan Seared Scallops


  • Bag of Jumbo Size Scallops
  • Parsley
  • Salt
  • Pepper
  • 2 Tbs Fresh Lemon Juice
  • Grapeseed Oil
  • 3 Tbs Butter
  • 2 Cloves of Garlic
  1. Thaw scallops and pat dry (do this for better sear and coloring)
  2. Salt both sides of scallops
  3. Heat grapeseed oil and 1 tablespoon of butter in a skillet
  4. Sear scallops for 2 minutes on each side (do in batches to help cook evenly)
  5. Remove scallops to a plate (preserve leftover oil and butter)
  6. Add minced garlic
  7. Add 2 tbs of butter
  8. Add lemon juice
  9. Stir around on low heat for about 2 minutes
  10. Add scallops back to skillet
  11. Mix around in the lemon garlic butter to coat all scallops
  12. Add salt and pepper
  13. Continue to stir for another 2 minutes
  14. Serve over desired pasta or with sautéed vegetables
  15. Spoon sauce over scallops
  16. Garnish with parsley
  17. Serve and enjoy!

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