Pan-Seared Scallops with Lemon Butter Sauce and Pasta
Ingredients:

12 large sea scallops, cleaned and patted dry

Salt and freshly ground black pepper

2 tbsp olive oil or vegetable oil

3 tbsp unsalted butter, divided

2 cloves garlic, minced

1/2 cup dry white wine (optional)

Juice of 1 lemon (about 3 tbsp)

Zest of 1 lemon

2 tbsp fresh parsley, chopped

200g (7 oz) cooked pasta (linguine, spaghetti, or fettuccine works well)

Lemon wedges for garnish

Instructions:

Prepare scallops: Pat scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.

Cook pasta: Prepare pasta according to package instructions. Drain and set aside.

Sear scallops: Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without overcrowding. Sear for about 2-3 minutes on each side until golden brown and slightly crusty. Remove scallops from skillet and set aside.

Make lemon butter sauce: In the same skillet, reduce heat to medium. Add 2 tablespoons butter and minced garlic, sautéing for about 1 minute until fragrant. Pour in white wine (if using) and lemon juice, scraping up any browned bits from the bottom. Let simmer for 2-3 minutes to reduce slightly.

Finish sauce: Stir in remaining tablespoon of butter and lemon zest. Add chopped parsley and season with salt and pepper to taste.

Combine: Toss cooked pasta in the lemon butter sauce until coated. Plate pasta, then top with seared scallops.

Garnish: Add lemon wedges and a sprinkle of fresh parsley on top.