Pan-Seared Scallops with Garlic Lemon Butter Sauce

There’s this little seafood spot in San Francisco I used to walk to after work — just a hole-in-the-wall place with a chalkboard menu and maybe six tables. They made the most incredible scallops I’ve ever tasted, and every time I ordered them I told myself I’d figure out how to recreate them at home. It took me a few tries, but the secret turned out to be embarrassingly simple: a screaming hot pan, dry scallops, and the patience to leave them alone. Now this is my go-to impress-your-guests dinner that takes less time than ordering takeout.

aka The Golden Sear

Ingredients

• 1½ pounds dry sea scallops (about 12-16 large, patted very dry with paper towels)
• 2 tablespoons avocado oil
• 3 tablespoons ghee (or extra virgin olive oil for dairy-free)
• 4 cloves garlic, thinly sliced
• Juice of 1 large lemon (about 3 tablespoons)
• 1 tablespoon capers, drained
• 2 tablespoons fresh parsley, roughly chopped
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. Prep the scallops: Remove the small side muscle from each scallop if still attached. Pat them completely dry with paper towels — this is the most important step for a golden sear. Season both sides with sea salt and black pepper.
2. Heat the pan: Place a large stainless steel or cast iron skillet over high heat. Add the avocado oil and let it heat until it just begins to smoke, about 2 minutes.
3. Sear the scallops: Place scallops in the pan one at a time, making sure they don’t touch. Do not move them. Sear undisturbed for 2-3 minutes until a deep golden crust forms on the bottom. Flip and sear the other side for 1½-2 minutes. Remove scallops to a plate.
4. Make the sauce: Reduce heat to medium. Add the ghee and sliced garlic to the same pan. Cook for 30-45 seconds until the garlic is fragrant and just turning golden — don’t let it burn. Add the lemon juice and capers, stirring to scrape up any browned bits from the bottom of the pan. Let it bubble for about 30 seconds.
5. Finish and serve: Return the scallops to the pan, spooning the garlic lemon butter sauce over them. Sprinkle with fresh parsley and red pepper flakes if using. Serve immediately.

Tips

• Dry is everything: Wet scallops will steam instead of sear. Pat them dry, then let them sit on paper towels for 10 minutes before cooking. Always buy “dry-packed” scallops — avoid “wet” scallops treated with sodium tripolyphosphate.
• Don’t crowd the pan: Give each scallop at least an inch of space. Cook in batches if needed.
• Serve with: These are gorgeous over cauliflower mash, sautéed spinach, or alongside roasted asparagus. A crisp Sauvignon Blanc pairs beautifully.
• Make it dairy-free: Swap the ghee for extra virgin olive oil — still delicious with a slightly different flavor profile.