Lemon Garlic Scallops

• portions: 3 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

8 oz scallops (fresh, labeled as “dry,” if possible, or, if frozen, thawed overnight in the refrigerator)

Pinch of black pepper (~¼ tsp)

Pinch of salt (~½ tsp)

1 tbsp 15mL olive oil

2 tbsp 1 oz unsalted butter

2 garlic cloves (minced)

2 tbsp 30mL unsalted vegetable stock

1 tbsp 15mL lemon juice

2 tbsp chopped parsley

1 tbsp capers

Pinch of ground paprika

Instructions

If scallops have roe (orange muscle) attached, remove (see notes below).

Pat scallops dry with paper towel. Season scallops on one side with pepper and salt.

In a cast iron skillet or non-stick frying pan over medium heat, heat olive oil. Add scallops one at a time, seasoned-side down, to pan (work in batches as needed so as to not overcrowd the pan). Season other side of scallops with pepper and salt. Fry on one side until golden and a crisp crust forms, approximately 2 minutes, then flip and fry until lightly browned and almost cooked to your liking, about 1 additional minute. (Note: cooking times will slightly vary depending on how big each individual scallops is and how you like them cooked.) Remove scallops from pan and transfer to a plate.

In the same pan, melt butter. Add minced garlic and fry until aromatic, for about 1 minute. Add vegetable stock and simmer on medium-low heat until the stock reduces and the sauce thickens a bit, about 1-2 minutes.

Add the scallops back to the pan to warm through. If you plan to add capers, do so now. Cut open one scallop to check if they’re cooked to your liking. Once they are, add lemon juice to pan and turn off stovetop heat.

Transfer scallops to serving plates, top with chopped parsley, and, optionally, a pinch of ground paprika.