Pan-Seared Scallops Garlic Butter (Printable)

Golden scallops seared and coated in garlic butter with fresh parsley, perfect for an elegant meal.

# What You Need:

→ 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

# How-To:

01 - Pat scallops completely dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil until shimmering.
03 - Place scallops in the pan spaced apart. Sear undisturbed for 2 to 3 minutes until a deep golden crust forms on the bottom.
04 - Flip scallops carefully and cook for an additional 1 to 2 minutes until scallops turn just opaque and are cooked through. Transfer to a plate and loosely cover 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 without browning.
06 - Stir in chopped parsley, lemon zest, and lemon juice. Swirl the pan to combine the ingredients evenly.
07 - Return the seared scallops to the skillet and spoon the garlic butter sauce over them for about 1 minute to coat thoroughly.
08 - Serve immediately, garnished with extra parsley and lemon wedges if desired.

# Insider Tips:

01 -
  • It tastes like a five-star dinner but takes less time than ordering takeout.
  • The garlic butter is so good youll want to pour it over everything on your plate.
  • Each scallop gets a caramelized crust thats sweet, nutty, and utterly addictive.
02 -
  • If your scallops stick to the pan, theyre not ready to flip. Wait another 30 seconds and they will release on their own.
  • Wet scallops will never get a proper crust. Ask your fishmonger for dry-packed scallops or look for labels that say chemical-free.
  • Dont walk away once the garlic hits the pan. It goes from fragrant to burnt in seconds.
03 -
  • Save any leftover garlic butter and toss it with roasted vegetables or drizzle it over grilled fish the next day.
  • If your scallops have a tough side muscle still attached, peel it off gently before cooking. It gets chewy and distracts from the tender center.
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