Pan-Seared Scallops Garlic Butter (Printable Version)

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

# Ingredient List:

→ 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 - Pat scallops completely dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
02 - Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
03 - Place scallops spaced apart in the pan and sear undisturbed for 2 to 3 minutes until a deep golden crust develops.
04 - Flip scallops and sear for 1 to 2 minutes until just opaque and cooked through; transfer to a plate and cover loosely with foil.
05 - Reduce heat to medium and add 2 tablespoons unsalted butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant without browning.
06 - Stir in fresh parsley, lemon zest, and lemon juice, swirling to combine all ingredients.
07 - Return scallops to the pan and gently coat them in the garlic butter mixture for 1 minute.
08 - Serve immediately, garnished with additional parsley and lemon wedges as desired.

# Expert Tips:

01 -
  • The sear creates a caramelized crust that tastes like butter and the ocean had a very good conversation.
  • It looks like you spent an hour but youre done in under twenty minutes.
  • The garlic butter is so good youll want to keep a spoon nearby.
02 -
  • Do not touch the scallops once they hit the pan or youll ruin the crust before it even forms.
  • If your garlic burns it turns bitter fast, so keep the heat medium and your eyes on the pan.
  • Wet scallops will never sear properly no matter how hot your pan is, so always buy dry.
03 -
  • Let your pan get properly hot before adding the scallops or theyll stick and steam instead of sear.
  • A stainless steel or cast iron skillet gives you the best crust, nonstick works but wont brown as deeply.
  • If you want a spicy edge, add a pinch of red pepper flakes to the garlic butter while it sizzles.
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