Ingredients:

  • 1 pound (450g) large sea scallops, cleaned and patted dry
  • 2 tablespoons (30ml) olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 4 tablespoons (56g) unsalted butter
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons (30ml) lemon juice
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Pat scallops dry thoroughly with paper towels. Season both sides with salt and black pepper. Drizzle olive oil on a baking sheet; arrange scallops evenly spaced.
  3. Place the baking sheet in the preheated oven and roast for 10–12 minutes, until golden brown and opaque.
  4. In a skillet over medium heat, melt unsalted butter. Add minced garlic; sauté until fragrant (about 1 minute). Stir in lemon zest and juice. Remove from heat.
  5. Plate the roasted scallops and drizzle with the lemon butter sauce. Garnish with fresh parsley.