Pan-Seared Scallops Garlic Butter (Printable version)

Tender scallops seared and coated in garlicky butter with fresh parsley for a quick, flavorful dish.

# What You'll Need:

→ Seafood

01 - 16 large sea scallops, cleaned and patted dry

→ For Searing

02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste

→ Garlic Butter

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, finely minced
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 teaspoon lemon zest
10 - 1 tablespoon fresh lemon juice

→ Garnish

11 - Lemon wedges
12 - Extra chopped parsley

# Directions:

01 - Pat scallops dry using paper towels and season both sides with kosher salt and freshly ground black pepper.
02 - Warm 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
03 - Place scallops in the pan spaced apart, sear undisturbed for 2 to 3 minutes until a deep golden crust forms on the bottom.
04 - Turn scallops and sear the opposite side for 1 to 2 minutes until just opaque and cooked through, then transfer to a plate and cover loosely with foil.
05 - Reduce heat to medium, add 2 tablespoons unsalted butter to the skillet; when melted, add minced garlic and sauté for 30 seconds until fragrant without browning.
06 - Stir in chopped parsley, lemon zest, and fresh lemon juice, swirling to combine the flavors evenly.
07 - Return scallops to the skillet, spoon garlic butter over them, coating thoroughly for 1 minute.
08 - Plate scallops immediately and garnish with extra parsley and lemon wedges as desired.

# Expert Tips:

01 -
  • It tastes like something from a fancy restaurant but takes less time than ordering takeout.
  • The garlic butter clings to every bite without overpowering the sweet, delicate scallop flavor.
  • You only need one pan and a handful of ingredients to pull off something truly elegant.
02 -
  • Do not move the scallops while they sear, flipping too early or fiddling with them ruins the crust and makes them stick.
  • Garlic burns fast, so add it only after lowering the heat and keep stirring until it smells fragrant.
  • Overcooking scallops turns them rubbery, so pull them off heat when they're still tender in the middle.
03 -
  • Let scallops come to room temperature for 10 minutes before cooking so they sear evenly.
  • Use a stainless steel or cast iron pan, nonstick won't get hot enough for a proper crust.
  • If your scallops have a small side muscle attached, peel it off, it's tough and chewy once cooked.
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