Instructions

1. Prepare the Scallops: Ensure the scallops are dry by patting them gently with paper towels. Season with salt and pepper to taste.
2. Dust the Scallops: Lightly dust the seasoned scallops with all-purpose flour, shaking off any excess. This will help create a nice golden crust when cooking.
3. Sear the Scallops: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Carefully add the scallops to the hot skillet in a single layer, leaving space between them. Sear the scallops for about 1-2 minutes on each side until they develop a golden-brown crust. Be cautious not to overcook them; scallops cook quickly and can become rubbery if cooked too long. The internal temperature should reach 120-130°F (49-54°C).
4. Remove the Scallops from the Pan: Transfer the cooked scallops to a plate and cover them loosely with foil to keep them warm.
5. Prepare the Scampi Sauce: In the same skillet over medium heat, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until the garlic becomes fragrant, being careful not to burn it.
6. Deglaze the Pan: Pour in the dry white wine and lemon juice, scraping any browned bits from the bottom of the pan with a wooden spoon or spatula. Let it simmer for a minute or two to reduce slightly.
7. Add the Butter: Lower the heat and add the remaining 2 tablespoons of butter to the sauce. Stir constantly until the butter is fully melted and incorporated, creating a luscious and creamy sauce.
8. Finish the Scampi Sauce: Return the seared scallops to the pan and toss them gently in the garlic butter sauce until they are evenly coated.
9. Garnish and Serve: Sprinkle chopped fresh parsley over the scallops for added freshness and color. Serve the Scallop Scampi over cooked pasta or with crusty bread to soak up the delicious sauce.