- 2 tablespoons olive oil
- 1 1/2 pounds scallops thawed, cleaned and pat dry
- 4 tablespoons unsalted butter divided
- 6 cloves garlic minced
- 1/4 cup dry white wine or low sodium chicken broth
- zest of 1 small lemon
- 1 teaspoon capers
- 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes optional
- Salt and fresh ground black pepper to taste
- 2 tablespoons chopped parsley for garnish
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If using frozen scallops, thaw them first in cold water and pat dry with paper towels before cooking. Pat dry well, it is important for the scallops to be dry.
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Place a large cast iron pan or non-stick skillet over medium-high heat. Once hot add the oil and wait until the oil starts sizzling.
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Add the scallops in a single layer, make sure you do NOT over crowd them, work in batches if needed. Imediatelly season with salt and pepper lightly.
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Fry for 2-3 minutes on one side, check if the scallops are lightly browned underneath, then flip and fry again for 2-3 minutes or until lightly browned and cooked through. Remove scallops from pan and transfer to a plate, cover with foil to keep warm.
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Add 2 tablespoons of butter to the same pan and stir using a wooden spoon until melted.
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Add the minced garlic and red pepper flakes, cook until fragrant, for just about 1 minute. Stir continiously or otherwise it will burn.
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Pour in white wine or chicken broth, add lemon zest and capers, stir and bring to a light simmer. Simmer for 3-4 minutes and then stir in the remaining 2 tablespoons of butter and lemon juice, until butter is fully melted.
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Remove pan from heat and add back in the scallops, scoop the sauce on top of them. Garnish with chopped parsley and serve.