Pan-Seared Scallops Garlic Butter (Printable)

Tender scallops cooked to golden perfection with flavorful garlic butter and fresh parsley finishing touch.

# What You Need:

→ Seafood

01 - 16 large sea scallops, cleaned and patted dry (1.1 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 - Dry scallops thoroughly using paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Warm 2 tablespoons of unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
03 - Place scallops in the hot skillet spaced evenly; sear undisturbed for 2 to 3 minutes until a golden-brown crust forms.
04 - Flip scallops and cook for an additional 1 to 2 minutes until opaque and just cooked through. Transfer to a plate and loosely cover with foil.
05 - Reduce heat to medium, add 2 tablespoons unsalted butter to the skillet, and once melted, sauté minced garlic for 30 seconds until fragrant without browning.
06 - Incorporate chopped parsley, lemon zest, and fresh lemon juice into the garlic butter; swirl to blend evenly.
07 - Return scallops to the skillet, tossing gently to coat with the garlic butter mixture for 1 minute.
08 - Plate scallops immediately and garnish with additional parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • They cook in under 10 minutes but taste like you spent an hour fussing over dinner.
  • The garlic butter clings to every bite and makes you want to lick the pan.
  • Scallops are naturally sweet and buttery, so you don't need much to make them shine.
  • It's one of those recipes that makes you look like a better cook than you are.
02 -
  • Wet scallops will never get a good crust no matter how hot your pan is, so ask your fishmonger for dry scallops or check the label.
  • Don't move the scallops once they hit the pan, even if you're worried they're sticking. They'll release when they're ready, and fussing will tear the crust.
  • If your garlic turns brown it will taste bitter and burnt, so keep the heat medium and watch it like a hawk.
03 -
  • If your scallops have a small side muscle still attached, peel it off before cooking, it gets chewy and tough.
  • Don't flip them more than once or they'll overcook and turn rubbery.
  • Taste the sauce before you add the scallops back in, you might want more lemon or a pinch of salt depending on your butter.
Go Back