Spicy Garlic Lemon Butter Sea Scallops Recipe

Mother’s Day is fast approaching but we’ll be celebrating this weekend instead, as on its actual day, my second grandson will be having his BAEK-IL 백일 (100th day celebration). Back on track, have you planned your Mother’s Day home dining menu or book that restaurant she’s been wanting to go? Please note that flowers and chocolates are always a treat to the soul! 😆

Spicy Garlic Lemon Butter Sea Scallops

14 Sea Scallops (approx. 350g).
1 – 2 tablespoons Olive Oil.
Salt, to taste.
Freshly Ground Black Pepper, to taste.
Cayenne, to taste, optional.

Spicy Garlic Lemon Butter Sauce:
2 tablespoons Unsalted Butter.
3 cloves Garlic, minced.
Juice of 1 Lemon, or to taste.
Dried Crush Red Pepper, to taste.
Salt, to taste.
Freshly Ground Black Pepper, to taste.
2 tablespoons Fresh Parsley Leaves, chopped, OR
Pinch of Dried Oregano.

You can also use Fresh Basil, Sage or Thyme, amount to your desire.
You may also like to drizzle in some white wine or heavy cream to enhance the sauce.

1. Rinse scallops with cold water and thoroughly pat dry. Season scallops with salt and pepper (cayenne if using), to taste (only when just about ready to cook).

2. Heat olive oil in a large skillet over medium high heat.

3. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown on the edges and translucent in the center, about 2 minutes per side (anywhere from 1 – 3 minutes works well depending on the size of your scallops). Set aside and keep warm.

3. To make the spicy garlic lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook until fragrant, about 1 minute. Add lemon juice, to taste. Season with crushed red pepper (if using dried oregano or fresh sage, cook them at this stage), salt and pepper according to taste.

4. Serve scallops and the lemon butter sauce, garnished with chopped fresh parsley (basil or thyme) with crusty bread or over a bed of hot pasta.

Happy cooking, eating and bonding! 🙂

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