Seared Scallops

Seared Scallops with Garlic Butter Sauce recipe featuring perfectly golden, tender scallops cooked in butter and olive oil. Quick and easy seafood dinner with lemon, garlic, and fresh parsley. Ideal for weeknight meals, date night, or special occasions. Learn how to make restaurant-style seared scallops at home with a simple pan-seared method.

Ingredients

• 1½ lbs sea scallops*
• Salt and freshly ground black pepper
• 1 tbsp unsalted butter
• ½ tbsp olive oil

For Garlic Butter Sauce:

• 2 tbsp unsalted butter
• 3–4 cloves garlic, minced
• Juice from ½ lemon
• ¼ cup white wine, chicken broth, or vegetable broth
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Prepare the Scallops
Pat the scallops completely dry with paper towels—this step is key to getting a perfect golden crust. If your scallops have the small side muscle attached, remove it. Season both sides with salt and pepper.

2. Sear the Scallops
Heat a large skillet over high heat. Once hot, add the olive oil and butter. When the butter begins to foam, carefully add the scallops in a single layer, making sure they don’t touch.

Cook undisturbed for 2 minutes, or until the bottoms are deeply golden and form a crisp crust.

3. Flip and Finish Cooking
Reduce the heat to medium-high, flip the scallops gently using tongs, and cook for another 1–2 minutes, or until the second side is golden and the sides turn opaque.

4. Test for Doneness
Scallops cook fast—usually under 5 minutes total. Gently press the center of a scallop; it should feel firm but still slightly springy. Err on the side of slightly undercooked—they’ll continue to cook from residual heat after removing from the pan.

5. Make the Garlic Butter Sauce
Remove the cooked scallops from the pan and set aside. In the same skillet, add 2 tablespoons of butter, scraping up any browned bits for flavor. Stir in minced garlic, lemon juice, and white wine or broth. Let simmer for 2 minutes until slightly reduced.

6. Serve
Spoon the garlic butter sauce over the scallops and garnish with fresh parsley if desired. Serve immediately. Store leftovers in the refrigerator for up to 2 days.

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Why You’ll Love This Recipe

These Seared Scallops are restaurant-quality yet simple enough for a quick dinner. The golden crust, tender center, and rich garlic butter sauce make them incredibly flavorful. Whether you’re cooking for a weeknight meal or a special occasion, this recipe guarantees elegance with minimal effort.

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Tips

• Dry thoroughly: Moisture prevents browning—pat scallops very dry before searing.
• Don’t overcrowd the pan: Cook in batches if necessary so scallops sear properly instead of steaming.
• High heat is key: Ensure your pan is hot before adding scallops to create that perfect crust.
• Use large scallops: Sea scallops are ideal because they’re meaty and easy to sear evenly.
• Serve immediately: Scallops are best eaten fresh; they can become rubbery if overcooked or reheated too long.

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Variations and Substitutions

• Butter alternatives: Use ghee or olive oil for a dairy-free option.
• Sauce upgrades: Add a splash of cream for a velvety lemon garlic butter sauce.
• Herb swaps: Try thyme, chives, or dill instead of parsley.
• Citrus twist: Replace lemon with lime or orange juice for a unique flavor.
• Protein swap: Use shrimp or firm white fish if scallops aren’t available.

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FAQs

How do I know when scallops are done?
They should be opaque on the sides and lightly firm to the touch. If they’re too soft, they’re undercooked; if they’re rubbery, they’re overcooked.

Can I use frozen scallops?
Yes, just thaw them completely and pat dry before cooking.

Why didn’t my scallops brown?
They were likely too wet or the pan wasn’t hot enough. Always preheat the pan well and dry scallops thoroughly.

Can I make the sauce ahead of time?
The sauce is best made fresh, but you can prep the ingredients in advance for faster cooking.

What’s the best pan to use?
A cast iron or stainless steel skillet gives the best sear and even heat distribution.

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Serving and Suggestions

Serve Seared Scallops over creamy mashed potatoes, risotto, or pasta tossed with the garlic butter sauce. They also pair beautifully with roasted asparagus, sautéed spinach, or a light salad. For an elegant dinner, serve alongside a crisp white wine like Chardonnay or Sauvignon Blanc.