Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
Season scallops on all sides with salt and pepper.
Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
Add the scallops in one layer; do not overcrowd the pan because that will steam the scallops. If skillet is too small for all the scallops, cook them in batches.
Cook scallops for 2 minutes, or until browned on the bottom. Do not move them around.
Flip over the scallops, lower heat to medium-high, and continue to cook for 1-1/2 to 2 minutes, or until bottom is golden brown.
Remove scallops from pan and set aside on a plate.
Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
Stir in garlic; cook for 20 seconds, stirring frequently. Do not burn the garlic.
Add chicken broth, bring to a boil, and cook for 3 to 4 minutes, or until broth is reduced.
Whisk in heavy cream and lemon juice; whisk until well combined.
Continue to cook for 2 minutes, or until slightly thickened.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Japanese
Keyword: how long to cook scallops, lemon butter scallops, pan seared scallops