Description
These restaurant-quality Garlic Butter Scallops feature perfectly seared sea scallops with a golden crust, bathed in a luxurious garlic-infused butter sauce with fresh lemon and herbs. Ready in just 10 minutes, this elegant dish is perfect for date nights or special occasions.
Ingredients
Scale
- 1½ pounds large sea scallops (about 12-16 scallops)
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4-5 cloves fresh garlic, minced
- 1 large lemon (juice and zest)
- 2 tablespoons fresh parsley, finely chopped
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Optional: pinch of red pepper flakes for heat
Instructions
- Prepare the scallops: Remove scallops from packaging and pat them completely dry with paper towels. Remove the small side muscle if still attached (it’s tough when cooked). Dry them again thoroughly – this is crucial for achieving a golden crust. Season both sides generously with salt and pepper.
- Heat your pan: Place a large cast iron or stainless steel skillet over medium-high heat. Let it heat for 2-3 minutes until very hot but not smoking. Add olive oil and 1 tablespoon of butter, swirling to coat the pan evenly.
- Sear the scallops: Once the butter stops foaming and the pan is shimmering hot, carefully place scallops in the pan in a single layer, leaving space between each one (don’t overcrowd or they’ll steam instead of sear). Let them cook undisturbed for 2-3 minutes until a deep golden-brown crust forms on the bottom.
- Flip and finish: Using tongs or a thin spatula, flip each scallop gently. Cook for another 2-3 minutes on the second side until golden and the scallops feel slightly firm to the touch but still tender. The internal temperature should reach 115-120°F for medium. Transfer scallops to a serving platter.
- Make the garlic butter sauce: Reduce heat to medium. Add remaining 3 tablespoons of butter to the same pan. Once melted, add minced garlic and sauté for 30-45 seconds until fragrant but not browned (watch carefully as garlic burns quickly).
- Finish the sauce: Remove pan from heat. Add lemon juice, lemon zest, and chopped parsley. Swirl everything together, scraping up any browned bits from the bottom of the pan. Taste and adjust seasoning if needed.
- Serve immediately: Pour the warm garlic butter sauce over the scallops on your serving platter. Garnish with additional fresh parsley and lemon wedges if desired. Serve right away while hot.
Notes
- Scallop doneness: The key is to not overcook scallops. They should be opaque and slightly firm but still tender and slightly translucent in the very center. Overcooked scallops become rubbery.
- Pan temperature matters: Your pan must be hot enough to sear, creating that restaurant-style crust. If the pan isn’t hot enough, scallops will release moisture and steam instead of sear.
- Don’t move them: Resist the urge to move or flip scallops multiple times. Let them sit undisturbed to develop that perfect golden crust.
- Dry scallops are essential: Moisture is the enemy of a good sear. Pat scallops dry multiple times if needed before cooking.
- Frozen scallops: If using frozen, thaw completely in the refrigerator overnight, then pat very dry before cooking.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Main Course / Appetizer
- Method: Pan-Seared
- Cuisine: French-American
Nutrition
- Serving Size: 3-4 scallops with sauce
- Calories: 245
- Sugar: 0g
- Sodium: 685mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 85mg