A delightful dish featuring tender scallops in a rich lemon herb butter sauce, perfect for any occasion.
Pat the scallops dry with paper towels to remove excess moisture.
Dry scallops sear better, creating a golden crust.
Heat half of the butter in a large skillet over medium-high heat until melted and slightly bubbly.
Ensure the butter is hot but not browned for optimal flavor.
Add the scallops to the skillet, ensuring they are not overcrowded, and sear for 2-3 minutes on each side until golden brown.
Cook in batches if necessary to avoid steaming the scallops.
Remove the scallops from the skillet and set aside.
Keep the scallops warm by covering them loosely with foil.
Add the remaining butter to the skillet along with the green onions and garlic, sautéing for 2 minutes.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and let it simmer for 1-2 minutes to reduce slightly.
Scrape the bottom of the skillet to incorporate all the flavors into the sauce.
Season the sauce with salt and cayenne pepper to taste.
Taste the sauce and adjust the seasoning as needed.
Return the scallops to the skillet, spooning the sauce over them to coat evenly.
Ensure the scallops are warmed through without overcooking.
Garnish with fresh parsley and a squeeze of lemon juice before serving.
Serve immediately for the best flavor and texture.
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