Step 1

Gather and prep all ingredients before you start cooking because the scallops cook really quickly.

Step 2

Using paper towels, thoroughly pat the scallops dry on all sides. This step is important for a that beautiful golden sear!

Step 3

Season the scallops with salt and pepper. Add the olive oil to a large skillet over medium high heat. Once the oil is hot, carefully add the scallops without overcrowding (work in batches if necessary).

Step 4

Cook 2 minutes – don’t fuss with the scallops – just let them do their thing. Flip the scallops to the other side (they should release easily – if they don’t, let them cook a few more seconds).

Step 5

Season the second side with salt and pepper and cook 1 1/2 to 2 more minutes then remove from the skillet.

Step 6

Reduce the heat to low, add the butter and garlic and cook for one minute stirring constantly so the garlic doesn’t burn.

Step 7

Pour in the wine, scrape up the brown bits from the bottom of the skillet and cook 1-2 minutes while the wine reduces.

Step 8

Squeeze the juice from 1 lemon wedge into the sauce. Taste and if you’d like a heavier lemon flavor, add another small squeeze.

Step 9

Drizzle the lemon garlic butter sauce over the top of the scallops and eat right away.