# What You Need:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ Sauce
02 - 3 tbsp unsalted butter, divided
03 - 2 tbsp extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 1/4 cup dry white wine or chicken broth
08 - 2 tbsp fresh parsley, chopped
09 - Salt and freshly ground black pepper to taste
→ Garnish
10 - Lemon wedges for serving
# Steps:
01 - Pat scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until hot and shimmering.
03 - Add scallops in a single layer without overcrowding; cook in batches if necessary. Sear undisturbed for 2 to 3 minutes until a golden crust forms. Flip and cook for another 1 to 2 minutes until just opaque. Transfer to a plate and cover loosely.
04 - Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Add minced garlic and sauté for 30 seconds until fragrant.
05 - Pour in wine or broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes while scraping up browned bits from the pan bottom until slightly reduced.
06 - Return scallops and any accumulated juices to the skillet. Spoon lemon butter sauce over scallops and sprinkle with chopped parsley.
07 - Transfer to serving plates immediately and serve with lemon wedges.
