Ingredients:

  • 8 large sea scallops, patted very dry with paper towels (approximately 250g)
  • 1 tablespoon olive oil (15ml)
  • 2 tablespoons unsalted butter, divided (30g)
  • 1 tablespoon lemon juice, freshly squeezed (15ml)
  • 1 tablespoon dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) (15ml)
  • 2 cloves garlic, minced (approximately 6g)
  • 2 tablespoons fresh parsley, chopped (approximately 6g)
  • 1 tablespoon fresh chives, chopped (approximately 3g)
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional, for a touch of heat)

Instructions:

  1. Pat the scallops very dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over high heat until shimmering. Add 1 tablespoon of butter.
  3. Carefully place scallops in the hot pan, leaving space between them. Sear for 2-3 minutes per side, until a golden-brown crust forms and the scallops are opaque throughout.
  4. Remove scallops from the pan and set aside.
  5. Reduce heat to medium. Add garlic to the pan and cook until fragrant, about 30 seconds.
  6. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce reduce slightly, about 1 minute.
  7. Stir in remaining 1 tablespoon of butter, parsley, chives, and red pepper flakes (if using). Season with salt and pepper to taste.
  8. Spoon the lemon-herb butter sauce over the seared scallops and serve immediately.