A delightful dish of scallops cooked in a garlic butter sauce, enhanced with fresh herbs and a touch of lemon.
Pat the scallops dry with a paper towel to remove excess moisture.
Dry scallops sear better, achieving a golden crust.
Lightly coat the scallops in flour, shaking off any excess.
A light coating of flour helps create a crispy exterior.
Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and sizzling.
Ensure the butter is hot but not browned before adding the scallops.
Add the scallops to the skillet in a single layer and cook for 2 minutes on each side until golden brown. Remove and set aside.
Avoid overcrowding the pan to ensure even cooking.
In the same skillet, melt the remaining butter and sauté the shallots and garlic until fragrant, about 2 minutes.
Stir constantly to prevent the garlic from burning.
Add the white wine and let it simmer for 1 minute to reduce slightly.
Scrape the bottom of the pan to incorporate all the flavorful bits.
Return the scallops to the skillet and toss them in the sauce to coat evenly.
Gently toss to avoid breaking the scallops.
Garnish with fresh parsley and a squeeze of lemon juice before serving.
Serve immediately for the best flavor and texture.
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