Pan-Seared Scallops Garlic Butter (Printable version)

Tender scallops seared golden, finished with garlic butter and fresh parsley for an elegant dish.

# Needed ingredients:

→ 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

# How to make it:

01 - Pat scallops dry thoroughly using paper towels; season evenly on 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 the butter shimmers.
03 - Place scallops in the skillet spaced apart; sear undisturbed for 2 to 3 minutes until a rich golden crust forms.
04 - Turn scallops over and cook for 1 to 2 minutes until just opaque and fully cooked. Remove scallops from pan and keep warm covered loosely with foil.
05 - Reduce heat to medium; add 2 tablespoons unsalted butter to the pan. When melted, add minced garlic and sauté for 30 seconds until aromatic without browning.
06 - Incorporate chopped parsley, lemon zest, and lemon juice into the butter; stir gently to combine flavors.
07 - Return scallops to the pan and toss gently in the garlic butter sauce for 1 minute to glaze.
08 - Plate scallops immediately, garnished with additional parsley and lemon wedges if desired.

# Expert Suggestions:

01 -
  • They look and taste like something from a fancy restaurant, but you'll have them on the table in under 20 minutes.
  • The garlic butter sauce is so good you'll want to save every drop for dipping bread.
  • Scallops are naturally sweet and tender, and when seared right, they practically melt on your tongue.
02 -
  • Wet scallops treated with sodium tripolyphosphate will never brown properly, so always ask for dry scallops at the seafood counter.
  • If your scallops are spinning in the pan or sticking, the pan isn't hot enough; give it another minute before adding them.
  • Don't crowd the pan or the temperature will drop and they'll steam instead of sear; cook in batches if needed.
03 -
  • Let the scallops sit at room temperature for about 10 minutes before cooking so they sear more evenly.
  • If you want extra flavor, add a pinch of red pepper flakes to the garlic butter for a subtle kick.
  • Use a stainless steel or cast iron skillet for the best crust; nonstick pans don't get hot enough to caramelize properly.
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