Ingredients
Units
Scale
- 11–12 fresh or frozen scallops
- sea salt for seasoning
- ground pepper (optional for seasoning- I prefer without)
- 1 small lemon, sliced in 1/4 inch slices
- 2 tablespoons salted butter
- 1/2 tablespoon olive oil
- 1/4 cup freshly cut parsley
Instructions
- Prepare scallops by patting them completely dry with a paper towel. Season with sea salt on both sides (optional season with ground pepper as well). Set aside.
- Heat 1 tablespoon of butter in a cast iron pan or other large saucepan on medium high heat. Once the butter is melted add the lemon and cook until brown on both sides (about 2 minutes per side). Remove lemons from pan and set aside.
- Add the scallops one at a time to the pan. Make sure to space them evenly so they don’t steam in the pan. If your pan is small cook in two batches.
- Add the other 1 tablespoon of butter and olive oil to the pan. Sear the scallops for about 2-3 minutes on each side. Only turn and touch one time- no need to move them around in the pan. Flip with tongs to turn at half way cooking point. Do not overcook.
- Take skillet off the heat. Add the lemons back to the pan and garnish with parsley. Serve hot! Mangia!
- Prep Time: 5 min
- Cook Time: 15 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian