Save I burned my first batch of scallops trying to peek under them too soon. The kitchen smelled amazing, but they stuck to the pan like glue, and I learned the hard way that patience is everything. Now, when I hear that perfect sizzle and resist the urge to fiddle, I know I'm about to pull off something restaurant-worthy. Scallops taught me that sometimes the best thing you can do in the kitchen is nothing at all. This recipe has become my go-to when I want to feel fancy without the fuss.
I made these for my sister's birthday last spring, and she still brings it up every time we talk about food. We sat on the balcony with lemon wedges and cheap wine, and she said it tasted like vacation. I think it was the garlic butter, but maybe it was just the company. Either way, I've made them a dozen times since, and they never disappoint.
Ingredients
- 16 large sea scallops, cleaned and patted dry (about 500 g): Dry scallops are key here, wet ones won't brown properly and you'll end up steaming them instead of searing.
- 2 tablespoons unsalted butter (for searing): This helps build that golden crust without burning the way butter alone might.
- 1 tablespoon olive oil: It raises the smoke point so the butter can get nice and hot without turning bitter.
- Kosher salt and freshly ground black pepper: Season generously, scallops are sweet and they need the contrast.
- 2 tablespoons unsalted butter (for garlic butter): This is where the magic happens, melted and fragrant and ready to coat every surface.
- 3 cloves garlic, finely minced: Fresh garlic blooms in hot butter, just don't let it brown or it'll taste sharp.
- 2 tablespoons fresh parsley, finely chopped: Adds brightness and a pop of green that makes the whole dish feel alive.
- 1 teaspoon lemon zest: The zest carries oils that lemon juice alone can't give you, it's subtle but essential.
- 1 tablespoon fresh lemon juice: Cuts through the richness and wakes up every other flavor on the plate.
- Lemon wedges and extra parsley (optional): For serving, because presentation matters even on a weeknight.
Instructions
- Dry and Season the Scallops:
- Pat each scallop completely dry with paper towels, any moisture left behind will prevent that beautiful crust from forming. Season both sides generously with salt and pepper.
- Heat the Pan:
- Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat until it shimmers and almost starts to smoke. The pan needs to be hot enough that you hear an immediate sizzle when the scallops go in.
- Sear the Scallops:
- Add scallops to the pan, spaced apart so they're not touching, and resist every urge to move them for 2 to 3 minutes. When you finally flip them, they should release easily and have a deep golden crust.
- Flip and Finish:
- Sear the other side for 1 to 2 minutes until just opaque in the center, then transfer to a plate and cover loosely with foil. Overcooked scallops turn rubbery, so pull them just before they look done.
- Make the Garlic Butter:
- Lower the heat to medium and add 2 tablespoons butter to the same pan. Once melted, add the garlic and sauté for about 30 seconds until fragrant but not browned.
- Add the Finishing Touches:
- Stir in parsley, lemon zest, and lemon juice, swirling the pan to combine everything into a glossy sauce. Return the scallops to the pan and spoon the garlic butter over them for about a minute.
- Serve:
- Plate immediately, garnished with extra parsley and lemon wedges if you like. Serve them hot, because they're at their absolute best right out of the pan.
Save The first time I nailed the crust, I stood there staring at the pan like I'd won something. My roommate walked in, took one bite, and asked if I'd ordered takeout. I didn't correct him right away because honestly, it felt that good to pull off.
What to Serve with Scallops
I love spooning these over a simple risotto or a tangle of buttery pasta, something that can soak up all that garlic sauce. Crusty bread works too, especially if you're eating them as an appetizer and want something to drag through the pan. A crisp green salad on the side keeps things from feeling too heavy.
Picking the Right Scallops
Look for scallops labeled dry, not wet, and if they smell like anything other than the ocean, walk away. They should be firm, slightly translucent, and a creamy ivory or pale pink color. I've had the best luck at fish markets where they'll tell you when they came in, but even good grocery stores carry quality scallops if you know what to ask for.
Making It Your Own
Sometimes I add a pinch of red pepper flakes to the garlic butter if I want a little heat, or swap the parsley for fresh tarragon when I'm feeling fancy. You can also deglaze the pan with a splash of white wine before adding the butter, it adds another layer of flavor that's worth the extra step.
- Pair with a crisp Sauvignon Blanc or a dry rosé.
- Leftovers reheat gently in a skillet, though they're best eaten fresh.
- If you're doubling the recipe, sear in batches so the pan stays hot.
Save These scallops have a way of turning an ordinary night into something worth remembering. I hope they do the same for you.
Recipe FAQs
- → How do I ensure scallops get a golden crust?
Pat scallops dry before searing and avoid overcrowding the pan. Use medium-high heat and sear undisturbed for 2–3 minutes per side for a perfect crust.
- → Can I substitute butter in the searing process?
Butter adds richness but combining it with olive oil raises the smoke point, preventing burning while keeping flavor.
- → What is the purpose of lemon zest and juice in the sauce?
Lemon zest and juice brighten the garlic butter, balancing richness with fresh citrus notes that complement the scallops.
- → Should scallops be cooked fully through or slightly translucent inside?
Cook scallops until just opaque for tender, juicy texture—overcooking makes them tough and rubbery.
- → What sides pair well with this dish?
Light sides like risotto, pasta, or crusty bread are great for soaking up the garlic butter sauce and complement the delicacy of scallops.