Saint-jacques au beurre, à l’ail et au citron

Ingrédients

• 1 pound Sea scallops (Fresh or thawed dry-packed for best texture.)
• 1 teaspoon Salt (Enhances sweetness when seasoned before cooking.)
• 1 teaspoon Black pepper (Adds spice without overpowering.)
• 2 tablespoons Olive oil (Use high smoke point oil for searing.)
• 4 tablespoons Unsalted butter (Rich base for the sauce.)
• 2 cloves Garlic (Freshly minced for aroma.)
• 2 tablespoons Fresh lemon juice (Brightens the sauce.)
• 1 teaspoon Lemon zest (Adds citrus intensity.)
• 2 tablespoons Fresh parsley (Chopped for herbal notes.)
• 1 loaf Crusty bread (For soaking sauce.)
• 2 cups Cooked pasta or rice (To create a heartier meal.)
• 2 cups Mixed greens (Light base for serving.)

Préparation

1. 1

   --- How to Make Lemon Garlic Butter Scallops ---

2. 2

   Pat scallops dry with paper towels, then season both sides with salt and pepper.

3. 3

   Warm oil over medium-high heat until shimmering, about 2 minutes. Add scallops carefully, ensuring they don’t touch, and sear 2–3 minutes per side.

4. 4

   Reduce heat to medium, add butter to the same pan until melted, scraping browned bits for flavor.

5. 5

   Stir in minced garlic and sauté until fragrant and slightly golden, about 30 seconds.

6. 6

   Pour in fresh lemon juice and zest, swirling to combine. Let simmer 1 minute, then return scallops to coat.