Instructions:
Prepare the Scallops:
Pat the scallops dry with paper towels and season both sides with salt and pepper.
Cook the Scallops:
In a large skillet, heat butter and olive oil over medium-high heat until the butter is melted and foaming.
Add the scallops to the skillet in a single layer (work in batches if necessary to avoid overcrowding) and sear for 2-3 minutes on each side, or until golden brown and cooked through. Remove scallops from skillet and set aside.
Make the Garlic Butter Sauce:
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Pour in white wine (if using) and chicken or seafood broth, scraping up any browned bits from the bottom of the skillet.
Let the liquid simmer and reduce by half, about 2-3 minutes.
Stir in fresh lemon juice and season with additional salt and pepper to taste.
Serve:
Return the scallops to the skillet and gently toss them in the garlic butter sauce to coat.
Garnish with chopped fresh parsley, if desired.
Serve hot, with lemon wedges on the side.
Enjoy your Scallops in Garlic Butter Sauce as a luxurious appetizer or main dish!
