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Pan_seared scallops with lemon butter sauce Ingredients Scallops: 1 lb large sea scallops (dry-packed preferred). Fats: 1–2 tbsp high-smoke point oil (canola, avocado, or grapeseed) and 4–6 tbsp unsalted butter. Aromatics: 2–3 cloves minced garlic and 1 small minced shallot (optional). Sauce Base: 1–2 tbsp fresh lemon juice, 1 tsp lemon zest, and ¼ cup dry white wine (optional). Garnish: Fresh parsley, chives, or thyme . Instructions Prep: Remove the small side muscle (tough white tab) from each
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