# What You Need:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ Sauce
02 - 3 tablespoons unsalted butter, divided
03 - 2 tablespoons extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 1/4 cup dry white wine or chicken broth
08 - 2 tablespoons fresh parsley, chopped
09 - Salt and freshly ground black pepper to taste
→ Garnish
10 - Lemon wedges for serving
# Directions:
01 - Pat scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat until hot and shimmering. Add scallops in a single layer without crowding; cook in batches if necessary.
03 - Sear scallops undisturbed for 2-3 minutes until golden crust forms on bottom.
04 - Flip scallops and cook for 1-2 minutes until just opaque. Transfer to a plate and cover loosely to retain heat.
05 - Reduce heat to medium. Add remaining 2 tablespoons butter to skillet. Sauté minced garlic for 30 seconds until fragrant.
06 - Pour in wine or broth, lemon juice, and lemon zest. Simmer for 2-3 minutes, scraping up browned bits from pan bottom, until slightly reduced.
07 - Return scallops and accumulated juices to skillet. Spoon lemon butter sauce over scallops and sprinkle with chopped parsley.
08 - Plate immediately with lemon wedges on the side.
