Pan Seared Scallops With Lemon Butter Sauce

Prep: 5 minutes
Cook: 4 minutes
Serves: 4

1 pound sea scallops, trimmed and dried well
2 tablespoons olive oil
2 tablespoons salted butter
1 teaspoon sea salt
1/4 teaspoon finely ground black pepper

For the sauce:
1/2 cup beef broth
2 tablespoons salted butter
1/2 lemon, juiced and zested
3 scallions, chopped

Warm a large skillet over medium-high heat. Add the olive oil and 2 tablespoons butter. Sprinkle the scallops with salt and pepper.

Once the butter starts to foam and bubble, place the scallops (seasoned side down) into the pan. Sprinkle again with salt and pepper, then let them cook for 2 minutes - without touching them. Using tongs, gently flip each scallop and continue cooking for another 2 minutes. Remove from the pan.

Pour the beef broth into the pan and use a metal whisk to scrape and stir the bits up from the bottom of the pan. Add the lemon juice and zest, butter and scallions. Continue whisking for one more minute. Remove from heat.

Serve immediately with a spoonful of the sauce drizzled on top of the scallops.

(a)Musing Foodie