Scallops with Lemon Butter Garlic Sauce

Ingredients
• 1 lb of scallops
• 2 tbsp of olive oil or avocado oil
• 3 tbsp of unsalted butter
• 4 cloves of minced garlic
• 2 – 3 tbsp spoons of lemon juice
• Zest of 1 full lemon
• 2 tbsp of chopped fresh italian parsley or chives

Steps
• If using frozen scallops, thaw them in advance and remove any side muscles that may be present. Thoroughly pat dry your scallops with kitchen paper and if possible, air dry it in the refrigerator for a few hours.
• Gently salt your scallops right before you cook them. Avoid adding your salt too early as it will draw out excess moisture from your scallops.
• Heat your pan over a medium-high heat and add some neutral cooking oil. When the oil is just about to smoke, add your scallops in a clockwise manner and leave your scallops to cook untouched for 2 to 3 minutes so that they can form a golden crust.
• Add your butter and flip your scallops in the same order as you have placed them in the pan. and Cook your scallops for another 1 to 2 minutes and continuously baste them to allow the butter to infuse into your scallops and help with the browning process. Remove the scallops from the pan once done, it should still be firm to the touch, slightly opaque in the center without being overly rubbery.
• Add your garlic and allow to fry gently about 30 seconds. Next add your lemon juice and lemon zest and cook for another minute. Turn off the heat and add a bit more butter and parsley and mix well. Return the scallops to the pan and coat it with the sauces to reheat the scallops gently.

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Let’s learn how to perfectly sear our scallops. Okay, so the trick to get a really nice brown crust on our scallops is to make sure that they’re really dry before we start cooking them. So, get some kitchen paper and pat your scallops dry as best as you can. Remember, the trick is the drier the scallops, the better the crust. Now that your scallops are dry, only add salt immediately before you’re going to cook them. This prevents excess moisture from being drawn out, which can affect the formation of the crust and also prevents the scallops from becoming rubbery. Now, heat a pan over a medium high heat and add an oil with a very high smoking point like avocado oil. When your pan is really hot, add your scallops in a clockwise manner and allow them to cook untouched for around 2 minutes so that they can form a nice golden crust. Now, flip the scallops in the same clockwise order and leave it to cook for another 1 to 2 minutes. You can add butter if you want to help the browning process and to add some flavor as well. Now, take the scallops off the heat. They should be perfectly seared, caramelized and crispy.