Garlic Scallop Sauté

Garlic Scallops

• 1 ½ pounds large sea scallops — side muscles removed; dry-packed if available
• 3 tablespoons olive oil
• 3–4 tablespoons garlic — smashed & minced
• ¼ cup parsley — chopped
• to taste salt (optional) — to taste

Garnish

• 1 lemon — cut into wedges

Optional Additions

• red pepper flakes (optional) — add a pinch with the garlic
• white wine (optional) — add ¼ cup after removing the scallops and reduce by half
• parmesan (optional) — sprinkle over pasta at serving

1. Prepare the Scallops: Place the scallops on a paper-towel-lined plate and pat them very dry on all sides. Season lightly with salt immediately before cooking.1½ lb scallops, salt
2. Sear the Scallops: Heat 2 tablespoons of the olive oil in a large heavy skillet over medium-high heat for about 2 minutes, until the oil shimmers. Add only as many scallops as will fit in a single layer with space between them. Cook without moving for about 2 minutes, until deeply golden underneath. Turn with tongs and cook 1–2 minutes more, until pearly white and just opaque. Transfer to a clean plate. Add the remaining olive oil as needed and repeat with the remaining scallops.3 tbsp olive oil, 1½ lb scallops
3. Build the Garlic Sauce: If the scallops released liquid, increase the heat to high and simmer for 30–60 seconds, until reduced to a thin glaze. Lower the heat to medium-low. Add the garlic and parsley and cook, stirring constantly, for 30–45 seconds, until fragrant but not browned. Return the scallops and any juices from the clean plate to the skillet and toss for about 30 seconds, just until hot. Season with salt to taste.3–4 tbsp garlic, ¼ cup parsley, scallops, salt
4. Serve: Transfer the scallops and garlic sauce to a serving platter. Serve immediately with lemon wedges on the side.lemon wedges