These scallops are perfect, literally perfect. Garlicky, tender, and buttery—these are great as a standalone appetizer or served on top of pasta for a romantic dinner.
- 1 lb large scallops
- 1/4 cup butter
- 5 cloves garlic grated
- 1 large lemon zested
- 1/4 c Italian parsley roughly chopped
- 1/2 tsp sea salt + more to taste
- 1/4 tsp fresh ground pepper
- 1/4 tsp red pepper flakes
- A pinch of sweet paprika
- 1 tsp extra virgin olive oil
Make sure to pat dry the scallops on paper towels very well before cooking.
Heat up a large cast-iron skillet on medium heat.
Meanwhile in a medium bowl toss the scallops with a drizzle of olive oil or butter, just enough to coat it all over. Sprinkle them with the sea salt, cracked pepper, red pepper flakes, and sweet paprika. Toss to coat gently.
Add a little drizzle of butter to the hot skillet, just enough to coat the bottom. Add the scallops making sure not to overcrowd the pan, and sear for about 2 minutes on each side until nicely golden. Use a small spatula to flip them over individually.
Add the butter to the skillet with the scallops and then add the garlic. Remove from heat and using a spatula, move the garlic around to infuse the sauce for about 30 seconds.
Squeeze half of the lemon all over the scallops and move the skillet around a little so it combines with the butter. Sprinkle with the minced parsley, lemon zest and a drizzle of extra virgin olive oil.
- Serve with toasted bread for an appetizer or with pasta for a meal.
Recipe inspiration and photo from ciaoflorentina.com