Save I used to think scallops were reserved for white-tablecloth restaurants until a fishmonger convinced me to try searing them at home. The key, he said, was a screaming-hot pan and patience to let them sit undisturbed. That first batch came out with a crust so golden I nearly forgot the garlic butter. Nearly.
I made these for my parents one evening when they came over unannounced. I had just enough scallops in the fridge and some parsley wilting on the counter. Twenty minutes later, we were sitting at the table with lemon wedges and crusty bread, and my mom said it was better than the bistro we went to last summer.
Ingredients
- Large sea scallops: Look for dry scallops, not the wet kind that release water and steam instead of sear. Pat them bone-dry with paper towels or they wont brown.
- Unsalted butter: You need two rounds of it, one for searing and one for the sauce. Salted butter can make the dish too salty once everything reduces.
- Olive oil: Mixed with butter, it raises the smoke point so you can get that pan ripping hot without burning.
- Garlic: Mince it fine so it melts into the butter rather than sitting in harsh little chunks.
- Fresh parsley: The bright green contrast against golden scallops is half the magic. Dried parsley wont give you the same pop.
- Lemon zest and juice: Zest first, then juice. The zest brings perfume, the juice brings balance.
Instructions
- Dry and Season:
- Press paper towels firmly against each scallop until no moisture remains. Season both sides with salt and pepper just before they hit the pan.
- Heat the Pan:
- Melt 2 tablespoons butter with the olive oil over medium-high heat. When the butter starts to shimmer and smells nutty, youre ready.
- Sear the Scallops:
- Lay scallops in the pan with space between each one. Let them cook undisturbed for 2 to 3 minutes until the bottom is deep gold and releases easily.
- Flip and Finish:
- Turn each scallop gently and sear the other side for 1 to 2 minutes. 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, toss in the garlic and stir for 30 seconds until it smells like heaven but hasnt browned.
- Add Brightness:
- Stir in parsley, lemon zest, and lemon juice. Swirl the pan to combine everything into a glossy sauce.
- Coat and Serve:
- Return the scallops to the pan and spoon the garlic butter over them for about a minute. Serve immediately with extra parsley and lemon wedges.
Save The first time I got the sear just right, I stood there with my spatula in hand, staring at those golden edges like I'd won something. My partner walked in, took one bite, and asked if we could have scallops every week. I said maybe, but only if they did the dishes.
Pairing and Serving Ideas
These scallops shine over a bowl of creamy risotto or a tangle of fresh pasta. I also love them with a simple arugula salad dressed in lemon and olive oil. If youre feeling indulgent, serve them with crusty bread to mop up every drop of that garlic butter.
Wine and Flavor Notes
A crisp Sauvignon Blanc or unoaked Chardonnay cuts through the richness of the butter and highlights the sweetness of the scallops. If youre not a wine person, sparkling water with a twist of lemon works beautifully too.
Common Mistakes and How to Avoid Them
The biggest mistake is overcrowding the pan. If the scallops touch, they steam instead of sear. Work in batches if you need to. Another pitfall is flipping too soon. Let that crust develop fully before you even think about turning them.
- Use a stainless steel or cast iron skillet for the best crust.
- Bring scallops to room temperature for 15 minutes before cooking so they sear evenly.
- If adding red pepper flakes, toss them in with the garlic so they bloom in the butter.
Save This dish has become my go-to when I want to feel like a competent adult in the kitchen. Its fast, forgiving, and always makes people smile.
Recipe FAQs
- → How do I ensure a perfect sear on scallops?
Make sure scallops are completely dry before cooking and avoid overcrowding the pan. Use medium-high heat with butter and olive oil to develop a golden crust without steaming.
- → Can I prepare the garlic butter sauce ahead of time?
Yes, you can prepare the garlic butter with parsley and lemon zest in advance and gently heat it before tossing with the scallops to maintain freshness.
- → What can I serve with pan-seared scallops?
This dish pairs well with creamy risotto, al dente pasta, or crusty bread to soak in the garlic butter sauce, complemented by crisp white wines.
- → How do I prevent scallops from sticking to the pan?
Use a well-heated nonstick or stainless steel skillet and enough fat such as butter and olive oil, then leave scallops undisturbed until a golden crust forms before flipping.
- → Can I add spice to the garlic butter?
For a subtle kick, adding a pinch of red pepper flakes to the garlic butter during the sauté enhances flavor without overpowering the scallops.