Pan-Seared Scallops Garlic Butter (Printable Version)

Tender scallops seared to golden perfection, topped with garlic butter and bright parsley for a flavorful dish.

# What You’ll Need:

→ Seafood

01 - 16 large sea scallops, cleaned and patted dry (1.1 lbs)

→ 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

# Method:

01 - Thoroughly pat scallops dry with paper towels. Season both sides lightly 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 shimmering.
03 - Arrange scallops in the hot skillet without crowding. Let sear undisturbed for 2 to 3 minutes until a deep golden crust forms.
04 - Flip scallops and cook for an additional 1 to 2 minutes until opaque and just cooked through. Remove scallops and keep warm loosely covered.
05 - Reduce heat to medium. 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 chopped parsley, lemon zest, and lemon juice. Swirl skillet to evenly mix the garlic butter sauce.
07 - Return scallops to the skillet and coat with the garlic butter mixture for 1 minute.
08 - Plate scallops immediately and garnish with additional parsley and lemon wedges if desired.

# Expert Hints:

01 -
  • You get that steakhouse quality sear at home without any fancy equipment or training.
  • Its fast enough for a Tuesday but elegant enough to serve at a dinner party without breaking a sweat.
  • The garlic butter is so good youll want to drizzle it over everything from bread to roasted vegetables.
02 -
  • If your scallops stick to the pan, theyre not ready to flip yet, wait another 30 seconds and they'll release on their own.
  • Crowding the pan drops the temperature and causes steaming instead of searing, so work in batches if your skillet isnt big enough.
03 -
  • Let the scallops sit at room temperature for 10 minutes before cooking so they sear evenly without overcooking the center.
  • Use a stainless steel or cast iron skillet for the best crust, nonstick pans dont get hot enough to create that caramelized exterior.
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