The Lemon Butter Pan

Instructions:

1. Prep the Scallops: Pat the scallops extremely dry with paper towels. This is the most important step for a good sear. Season generously with salt and pepper.
2. Sear the Scallops: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat until very hot and almost smoking. Add the scallops, ensuring they are not touching. Sear for 1.5 – 2 minutes per side, without moving them, until a deep golden-brown crust forms. They should be just opaque in the center. Remove to a plate.
3. Make the Sauce:
   · Follow the Master Technique above: Reduce heat to medium. Add garlic, cook 30 sec. Deglaze with white wine (if using) and lemon juice, scraping the pan. Let it reduce by half.
   · Reduce heat to low. Whisk in the 3 tablespoons of cold, cubed butter until creamy.
   · Off heat, stir in parsley and lemon zest.
4. Serve: Return the scallops to the pan to warm through for 15 seconds, or simply plate them and spoon the sauce over the top. Serve immediately.

Tips for the Perfect Lemon  Butter Pan Sauce