Lemon Butter Scallops

Instructions

Step 1: Season scallops with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown and opaque. Remove and set aside.

Step 2: In the same skillet, reduce heat to medium. Add 2 tablespoons butter, garlic, and lemon slices. Sauté for 2 minutes until garlic is fragrant and lemon is slightly caramelized.

Step 3: Stir in lemon juice, zest, red pepper flakes, and remaining tablespoon of butter. Let simmer for 1-2 minutes.

Step 4: Return scallops to the pan and spoon sauce over them. Sprinkle with fresh thyme and cook for 1 more minute.

Step 5: Serve hot, optionally over pasta, risotto, or with crusty bread to soak up the sauce.

Storage Information

Lemon Butter Scallops are best enjoyed fresh. If needed, store in an airtight container in the refrigerator for up to 1 day. Reheat gently over low heat to avoid overcooking the scallops. Not recommended for freezing.