Save to Pinterest I used to think scallops were impossible to get right at home until a chef friend watched me fidget with them in the pan. Stop flipping them, she said flatly. Thats all it took. One good sear, a hot pan, and patience I didnt know I had. The scallops came out with a crust so golden I thought Id faked my way into a restaurant kitchen.
I made this for my parents on a random Tuesday and my dad, who never comments on food, looked up and said this is restaurant quality. My mom nodded with her mouth full. I didnt tell them how nervous I was or that I almost turned the heat down too early. I just smiled and pretended I knew what I was doing all along.
Ingredients
- Sea scallops: Look for dry scallops, not the wet kind that release water and steam instead of sear. Pat them aggressively dry or theyll never brown.
- Unsalted butter: You need it twice, once for searing and once for the sauce. Salted butter can make things too salty once the scallops reduce.
- Olive oil: Keeps the butter from burning when the pan gets screaming hot. A tablespoon is all you need.
- Kosher salt and black pepper: Season right before searing. If you do it too early, the salt pulls out moisture.
- Garlic: Mince it fine so it melts into the butter without burning. Three cloves is the sweet spot.
- Fresh parsley: Adds a pop of green and cuts through the richness. Dried parsley wont do it.
- Lemon zest and juice: Brightens everything. Zest first, then juice, and dont skip the zest.
Instructions
- Dry the scallops completely:
- Use paper towels and press firmly on both sides. Any moisture left behind will steam the scallops instead of searing them. Season with salt and pepper right before they hit the pan.
- Heat the pan until it shimmers:
- Add 2 tablespoons butter and the olive oil over medium-high heat. When the butter stops foaming and starts to shimmer, its ready.
- Sear without moving:
- Place scallops in the pan with space between each one. Let them sit undisturbed for 2 to 3 minutes until a deep golden crust forms underneath.
- Flip and finish:
- Turn each scallop gently and sear the other side for 1 to 2 minutes until just opaque. Transfer to a plate and cover loosely with foil.
- Make the garlic butter:
- Lower the heat to medium and add 2 tablespoons butter. When melted, add the garlic and cook for 30 seconds until fragrant but not browned.
- Finish with brightness:
- Stir in parsley, lemon zest, and lemon juice. Swirl the pan to combine, then return the scallops and coat them in the butter for about a minute.
- Serve immediately:
- Plate the scallops with extra parsley and lemon wedges on the side. Theyre best when theyre hot and the butter is still glossy.
Save to Pinterest The first time I served these at a dinner party, someone asked if I went to culinary school. I laughed and said no, I just stopped panicking and let the heat do its job. That felt better than any compliment.
What to Serve With Scallops
I like them over creamy risotto or buttered pasta so nothing goes to waste. Sometimes I just tear into crusty bread and mop up every bit of garlic butter left in the pan. A crisp white wine like Sauvignon Blanc feels right, but honestly sparkling water with lemon works too if youre keeping it simple.
How to Know When Scallops Are Done
Theyre ready when the centers are just opaque and still slightly translucent. If you cook them all the way through they turn rubbery. I learned that the hard way during a trial run when I panicked and left them on too long. Now I pull them early and let carryover heat finish the job.
Storage and Reheating
Scallops are best eaten right away, but if you have leftovers store them in an airtight container in the fridge for up to one day. Reheat gently in a skillet over low heat with a little butter. Microwaving turns them into erasers, so dont do it.
- Bring them to room temp before reheating so they warm evenly.
- Add a squeeze of fresh lemon juice to wake up the flavors.
- Pair leftovers with a light salad or toss them into pasta the next day.
Save to Pinterest This dish taught me that fancy doesnt mean complicated. Sometimes all you need is good ingredients, high heat, and the courage to leave things alone.
Recipe FAQs
- → How do you achieve a perfect sear on scallops?
Pat scallops completely dry and season with salt and pepper. Use a hot pan with butter and olive oil, then sear without moving for 2-3 minutes until a golden crust forms.
- → Why is it important to dry scallops before cooking?
Dry scallops ensure a better sear by preventing steaming, which helps form a crisp, golden crust and locks in moisture.
- → Can the garlic butter sauce be made ahead?
The garlic butter sauce is best prepared fresh to preserve its vibrant flavors and aroma, but garlic-infused butter can be made in advance and reheated gently.
- → What sides complement scallops with garlic butter?
Serve with risotto, pasta, or crusty bread to soak up the sauce. A crisp white wine like Sauvignon Blanc pairs excellently.
- → How can I add a spicy twist to this dish?
Add a pinch of red pepper flakes to the garlic butter during cooking for a subtle spicy kick that enhances the flavors without overwhelming them.