Pin it The skillet was too hot the first time I tried searing scallops. They stuck, tore, and turned rubbery. I learned that night that patience and a properly heated pan make all the difference. Now, when I hear that satisfying sizzle as each scallop hits the butter, I know exactly what's coming: a golden crust that tastes like the ocean met caramelized sweetness. This dish has become my go-to when I want to impress without spending hours in the kitchen.
I made these for my sister's birthday dinner last spring, and she still talks about them. We sat on the patio with wine and crusty bread, using every drop of that lemony garlic butter. She said it tasted like vacation, which is exactly what a good scallop should do. Since then, I've learned to keep a bag of scallops in the freezer for nights when I need a little magic.
Ingredients
- Large sea scallops: Look for dry scallops, not the wet kind that have been soaked in preservatives—they sear better and taste sweeter.
- Unsalted butter: You'll use it twice, once for searing and again for the sauce, and it brings richness without overpowering the delicate scallop flavor.
- Olive oil: Mixing it with butter raises the smoke point so you can get that high heat needed for a proper crust.
- Kosher salt and black pepper: Simple seasoning is all you need when the scallops are this fresh and flavorful.
- Garlic: Mince it finely so it melts into the butter and coats every scallop evenly.
- Fresh parsley: Brightens the whole dish and adds a pop of green that makes it look as good as it tastes.
- Lemon zest and juice: The zest gives perfume, the juice gives brightness—together they balance the richness of the butter.
Instructions
- Dry the scallops:
- Use paper towels to press out every bit of moisture, then season both sides with salt and pepper. Moisture is the enemy of a good sear, so don't skip this step.
- Heat the pan:
- Melt 2 tablespoons butter with the olive oil over medium-high heat until it shimmers and smells nutty. The pan should be hot enough that a scallop sizzles immediately when it touches the surface.
- Sear the first side:
- Lay the scallops in the pan with space between each one, and don't touch them for 2 to 3 minutes. You'll see the edges turn opaque and a golden crust form underneath.
- Flip and finish:
- Turn each scallop gently and sear the other side for 1 to 2 minutes until just cooked through. Transfer them to a plate and cover loosely with foil to keep warm.
- Make the garlic butter:
- Lower the heat to medium, add 2 more tablespoons of butter, and when it melts, toss in the garlic. Stir for about 30 seconds until it smells amazing but hasn't browned.
- Finish the sauce:
- Stir in the parsley, lemon zest, and lemon juice, swirling the pan to combine everything into a glossy sauce.
- Coat and serve:
- Return the scallops to the pan and spoon the garlic butter over them for about a minute. Serve right away with extra parsley and lemon wedges on the side.
Pin it There's something about the way scallops glisten under garlic butter that makes everyone at the table go quiet for a moment. It happened the first time I served these at a dinner party, and I realized that sometimes the simplest recipes are the ones people remember. The combination of sweet scallop, salty crust, and bright lemon just works, and it never gets old.
What to Serve With Scallops
I love spooning these over creamy risotto or a tangle of buttery pasta so nothing goes to waste. If you want to keep it lighter, serve them alongside roasted asparagus or a simple arugula salad. Crusty bread is non-negotiable in my house because that garlic butter deserves to be soaked up, not left behind. A crisp white wine like Sauvignon Blanc or a dry Chardonnay makes the whole meal feel like a celebration.
How to Pick the Best Scallops
Look for scallops that smell like the ocean, not fishy, and have a slightly translucent, ivory color. Ask your fishmonger for dry scallops, which haven't been treated with chemicals that add water weight and prevent browning. If they're sitting in liquid at the store, skip them. Fresh is always best, but good quality frozen scallops work beautifully if you thaw them slowly in the fridge overnight and pat them very dry before cooking.
Storage and Reheating Tips
Scallops are best enjoyed fresh from the pan, but if you have leftovers, store them in an airtight container in the fridge for up to one day. Reheat gently in a skillet over low heat with a touch of butter, just until warmed through. Don't microwave them or they'll turn rubbery. Honestly though, these rarely last long enough to worry about storage.
- If you're meal prepping, sear the scallops and make the sauce separately, then combine them just before serving.
- Freeze raw scallops in a single layer on a baking sheet, then transfer to a freezer bag for up to three months.
- Always bring scallops to room temperature for about 10 minutes before cooking for the most even sear.
Pin it These scallops have taught me that elegance doesn't require complexity, just good ingredients and a little attention. I hope they bring as much joy to your table as they have to mine.
Recipe FAQs
- → How do I achieve a perfect sear on scallops?
Pat scallops dry and heat butter with olive oil on medium-high. Place scallops spaced apart without moving for 2-3 minutes until golden crust forms before flipping.
- → What is the best cookware for searing scallops?
A large nonstick or stainless steel skillet works well to evenly distribute heat and create a golden crust without sticking.
- → How can I tell when scallops are cooked through?
They turn opaque and firm but still tender, usually after 1-2 minutes on the second side following searing the first side.
- → Can I add extra flavors to the garlic butter sauce?
Yes, a pinch of red pepper flakes adds a subtle heat, and fresh lemon zest brightens the sauce’s aroma and taste.
- → What side dishes pair well with this preparation?
Crisp white wines, risotto, pasta, or crusty bread complement the rich garlic butter and scallops perfectly.