Scallops cook in minutes, so this is the weeknight seafood dish for when you need dinner fast. A simple pan with garlic, butter, and a squeeze of lemon turns sweet bay scallops into something elegant without fuss.

Serves 2. 20 minutes, 15 at the stove.

About 340 calories a serving, 29 g protein, 13 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 lb of bay scallops dry with paper towels and season with salt and pepper on both sides; this drying is essential so they brown instead of steaming.
2. Set a large skillet over medium-high heat and add 2 tablespoons of butter, swirling to coat the pan. Once the butter stops foaming, add the scallops in a single layer and let them sit for 2 minutes without moving them.2 min
3. Flip each scallop and cook for another 90 seconds until the second side is golden and the centers are just set when pressed gently; they will continue to cook a few seconds after you remove them from heat.2 min
4. Transfer the scallops to a plate. Reduce the heat to medium and add the remaining 1 tablespoon of butter and 3 minced garlic cloves to the pan, stirring constantly for about 30 seconds until fragrant and the garlic just begins to turn light gold.
5. Pour the garlic butter over the scallops and serve with lemon wedges to squeeze over each bite.

Note Swap the butter for good olive oil and skip the lemon for a more savory angle if you prefer. Leftovers keep refrigerated for one day and are best cold in a salad the next day. Serve over rice, pasta, or with crusty bread to catch the pan sauce.