Description
This Garlic Butter Scallops recipe delivers perfectly seared sea scallops coated in a rich, garlicky butter sauce with a bright splash of lemon and fresh parsley. Ready in just 15 minutes, it’s an elegant yet simple seafood dish that pairs wonderfully with pasta, crusty bread, or a light salad. The key to success is drying the scallops well and cooking them in batches to achieve a golden crust.
Ingredients
Scale
Scallops
- 1 pound fresh sea scallops, preferably U-10 size
Butter & Oil
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil (or vegetable oil)
Seasonings & Garnish
- 4 cloves fresh garlic, finely minced
- 1 fresh lemon, juiced
- Fresh chopped parsley for garnish
- Salt and pepper to taste
Optional
- ¼ cup white wine for added flavor
Instructions
- Prepare the Scallops: Rinse the scallops under cold water and pat them thoroughly dry with a paper towel. This step is essential to prevent steaming during cooking and to ensure a perfect golden-brown sear.
- Heat Your Pan: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Heat until the oil is shimmering hot but not smoking, indicating it’s ready for searing.
- Sear the Scallops: Add the scallops to the skillet, spacing them apart so they do not touch. Allow them to cook undisturbed for 2-3 minutes until a beautiful golden crust forms. Avoid flipping prematurely if they stick to the pan.
- Flip and Add Garlic and Butter: Carefully flip the scallops over. Immediately add the butter and minced garlic to the skillet. Let the butter melt, then spoon the garlic-infused butter over the scallops to baste them while they cook for another 2-3 minutes.
- Finish with Lemon and Seasoning: Remove the scallops from the pan once cooked through. Squeeze fresh lemon juice over the scallops and season with salt and pepper to taste. Garnish with freshly chopped parsley for a pop of color and flavor.
- Serve and Enjoy: Serve the scallops immediately while hot. They work wonderfully over pasta, alongside crusty bread to soak up the buttery sauce, or paired with a fresh salad for a light meal.
Notes
- Make sure scallops are thoroughly dried before cooking to get a perfect sear.
- Do not overcrowd the pan; cook in batches if necessary to maintain high heat and browning.
- If using white wine, add it when you add the butter and garlic for extra flavor.
- Use fresh lemon juice rather than bottled for the best brightness.
- Serve immediately to enjoy the scallops at their best texture and flavor.
