Seared Scallops with Lemon Garlic Sauce

Instructions

1. Step 1

   Pat the scallops thoroughly dry. Season both sides with the salt and black pepper, then arrange them on a plate.

   Ingredients used: 1.0 gr Black Pepper, 4.0 gr Fine Salt, 680.0 gr Sea Scallop

   Cookware: plate

2. Step 2

   Heat the olive oil in the skillet over high heat until shimmering. Add the seasoned scallops without crowding and sear for about 2 minutes per side, turning once, until deeply golden and opaque; the centers should reach 63°C.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: instant-read thermometer, skillet, tongs

3. Step 3

   Transfer the seared scallops to a clean, separate plate and reduce the heat to medium.

   Cookware: plate, skillet, tongs

4. Step 4

   Add the butter and garlic to the skillet. Cook, stirring, until the garlic is fragrant but not browned.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 45.0 gr Unsalted Butter

   Cookware: skillet, wooden spoon

5. Step 5

   Pour in the chicken stock and scrape up the browned bits. Simmer over medium heat until the liquid reduces slightly.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 ml Chicken Stock

   Cookware: skillet, wooden spoon

6. Step 6

   Reduce the heat to low and stir in the lemon juice. Simmer briefly until the sauce is glossy and combined.

   Timer: 1 min (fixed)

   Ingredients used: 45.0 ml Lemon Juice

   Cookware: skillet, wooden spoon

7. Step 7

   Stir in the parsley, return the scallops and any collected juices to the skillet, and turn them once in the sauce. Serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Parsley

   Cookware: plate, skillet, tongs