Succulent Seared Scallops in a Rich Herb Infusion
Recipe
Ingredients:
12 large sea scallops, patted dry
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
Juice of 1 lemon
2 tablespoons fresh parsley, chopped
Directions:
Season the scallops with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the scallops to the skillet, making sure not to overcrowd them. Cook for about 2 minutes per side or until a golden crust forms.
Remove the scallops from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the butter, garlic, thyme, and rosemary. Cook for about 1 minute or until the garlic is fragrant.
Stir in the lemon juice and parsley, then return the scallops to the skillet, coating them in the herb butter sauce.
Serve immediately.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 220 kcal | Servings: 4
