Pan-Seared Scallops Garlic Butter (Printable)

Golden scallops seared to perfection, enhanced with garlic butter and fresh parsley for a flavorful delight.

# What You Need:

→ Seafood

01 - 16 large sea scallops, cleaned and patted dry (1 lb)

→ 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 (optional)

11 - Lemon wedges
12 - Extra chopped parsley

# Directions:

01 - Pat scallops dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
02 - Warm 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
03 - Place scallops spaced evenly in the skillet and sear undisturbed for 2 to 3 minutes until a deep golden crust forms.
04 - Flip scallops and cook for an additional 1 to 2 minutes until opaque and cooked through. Transfer to a plate and tent loosely with foil.
05 - Reduce heat to medium and add 2 tablespoons butter to the same skillet. When melted, add minced garlic and sauté for 30 seconds until fragrant without browning.
06 - Stir in chopped parsley, lemon zest, and lemon juice, swirling to combine thoroughly.
07 - Return scallops to the pan and spoon the garlic butter over them for 1 minute to coat evenly.
08 - Plate scallops immediately, garnished with extra parsley and lemon wedges as desired.

# Expert Suggestions:

01 -
  • It looks like something from a fancy restaurant but takes less than 20 minutes from start to finish.
  • The garlic butter sauce is so good youll want to pour it over everything on your plate.
  • Scallops cook fast and feel luxurious, making any weeknight feel special.
02 -
  • Dry scallops are labeled as such at the store, if yours release a lot of liquid in the pan, they were likely treated and won't brown properly.
  • Don't crowd the pan or the scallops will steam instead of sear, work in batches if needed.
  • Garlic burns fast, so keep the heat at medium once you add it and stir constantly.
03 -
  • Use a stainless steel or cast iron skillet for the best crust, nonstick works but won't give you that deep caramelization.
  • If you want a little heat, toss a pinch of red pepper flakes into the garlic butter.
  • Don't flip the scallops more than once, let them do their thing undisturbed and they'll reward you with a perfect golden crust.
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